Bagels II - the Sequel

Cindy had another go at making bagels yesterday, this time, with my direct supervision.
Now I'm not saying I helped the process any, and I'm not saying I didn't, but she said that this batch came out far better than the last one. Given how good the last one was, I'm in for some bagel eating pleasure. I actually tried one fresh from the oven, but I think I didn't wait long enough, because, delicious as it was (and it was) it hadn't yet developed the "chew" that distinguishes bagels from mere bread. I am confident that this morning's installment will provide even more pleasure.

First, she made the dough, kneaded it, formed it into little lumps, and shaped them, and let them rest. The next step is giving them a quick boil.



After their bath, they get panned up. They puff up quite a bit when in the water.



They get sesame seeds or poppy seeds at this point, prior to going into the oven



A baker's dozen of the finished product: (edited because I realize that this baker's dozen is missing one - guess where that is?)



My "tester" bagel, slathered with butter



I am happy that my wife is so at home working with dough. This is a very stiff dough that takes quite a bit of work to knead - the recipe is too large to fit in our stand mixer, so it's all done by hand. She was really working hard. I did provide verbal encouragement, from the comfort of the couch.

John,

I noticed in the second to last picture that your beer glass is empty. Explain, please.

Good looking bagels though.

You know what to make when we next come down to visit!

[Jenise]

Those are grand! Great coaching.

I could go for one of those right now. Nice job. You two are a good team.
Do you always put butter on your bagels? That is my slathering of choice. Cream cheese on a bagel just doesn't do it for me.

I prefer peanut butter and honey on my bagels.

Nice photos, John! They look great.

I prefer peanut butter and honey on my bagels.

Good job, RR. Why not throw some more gas on the fire and say that you prefer cinnamon and raisin bagels?

Nice looking bagels John. My stand mixer is a Kitchen Aid 5qt bowl, and I wonder if that is large enough (and strong enough) to handle the mixing and kneading.

My stand mixer is a Kitchen Aid 5qt bowl, and I wonder if that is large enough (and strong enough) to handle the mixing and kneading.

I dunno, Bob. I have a 6 qt professional ("heavy duty") model and I generally make only half batches of really heavy doughs. The first few times I tried it with a full recipe, it wasn't very happy.

Now the big old Hobart commercial mixture at my workplace has no trouble with that sort of thing. (Yes, I covet it.)

I dunno, Bob. I have a 6 qt professional ("heavy duty") model and I generally make only half batches of really heavy doughs. The first few times I tried it with a full recipe, it wasn't very happy.

Now the big old Hobart commercial mixture at my workplace has no trouble with that sort of thing. (Yes, I covet it.)

But Cyn, it weighs like 300 pounds!