Peter Reinhart's recipe this week was for bagels. Now I'll be the first to admit that I have only baked bagels once before so a bagel baker I'm not! But anyway, in for a penny, in for a pound, as they say. Recipe was very straight forward, and like most of Peter's recipes calls for an overnight in the refrigerator for the dough. Shaping was the big bugbear and as you will see in the photos, not a good job of joining the ends. Bagels were shaped before putting in the refrigerator.
Next day, pulled the bagels out, and after they got back to room temperature, boiled them in simmering water for 1 1/2 minutes. Then dropped the still wet bagels into poppy seeds for a garnish. 16 minutes in a 450 degree oven and they were done.
Took some over to some friends with cream cheese and lox. Wow! Were they great - good tight crumb and real chewy texture. Their verdict? "Three thumbs up". These will be a try again recipe.