Day 6: Home-Baked Bagels

We've reached the halfway mark, folks! And I've had to say that though it can feel burdensome at times, having something new to bake each day does really give me something to look forward to that day :). It's also special because many of these breads I'm baking for the very first time! So it's a fun and delicious learning experience. I've gotten into a groove with baking bread each day that's streamlined my process. I make the dough at night, and let it rise overnight in the fridge, in an oiled bowl covered with plastic wrap. This works because the rising time is super slowed down anyway since the fridge is cold. Doing this allows me to wake up, shape the dough how I want it, give it one more 30 minute quick rise, bake, and then eat! I don't have to do all of the waiting around. So if you're like me and like to save time, let your dough rise overnight!

Homemade sesame seed Bagels from the side □

A post shared by kaoriskitchen (@kaoriskitchen) on May 15, 2017 at 10:38am PDT

This recipe is one that I got once again from  food.com. I really have a lot of love and respect for food.com because it reliably has produced great results. The bagels turned out super yummy! They were very soft and chewy, unlike bagels I usually get from a cafe, but they also had this crispy crunchy bottom that was delicious. I split mine in half and ate it with some raspberry jam and butter, with my coffee. It was a nice way to start the morning. 

Day 6: homemade bagels!! These were super good! Crispy in the bottom and soft and chewy all over, just what I like in a bagel. I highly recommend making these at home! #bagel #□ #homemade

A post shared by kaoriskitchen (@kaoriskitchen) on May 15, 2017 at 10:37am PDT

However, can you see how there appear to be tears on the tops of the bagels? I think I may have over-kneaded or worked the dough too hard when I took it out of the fridge in the morning, in turn ripping some of the gluten strands that had developed in the dough. Also, I should've let the dough warm up a bit before working it. Working dough that is cold can make it rip. I will take note to be more careful about this in the future.

Before baking these bagels I had to boil them for about a minute in simmering water. Interesting, huh? This intrigued me when I first heard about, so I'm glad I finally got to give it a try! I think it smooths out the surface of the dough and gives it an extra chewiness.

Bagels need to boiled before baking. Did you know? I was mind blown when I first heard about it ? #bagel #homemadebagel

A post shared by kaoriskitchen (@kaoriskitchen) on May 15, 2017 at 10:44am PDT

Soon, I will be posting about the delicious sister to the bagel...the pretzel! I made pretzels today and I can't wait to share about them with you! Bon Apetit!