For this week's installment of Tuesdays with Dorie, the bloggers tackled a delightful bagel recipe that was easy and kind of fun to make. The dough comes together very easily and then just hangs out in the fridge overnight before being shaped into the traditional bagel shape, boiled in sugared water, and then baked until the crust is crisp and deeply browned. The most time consuming part was boiling the bagels. It was a slightly tedious task to perform with the toddler tugging on my pants, chanting: "Bagels...please?" His favorite snack in the whole entire world is a bagel and as soon as he saw how I was shaping the dough, he knew that some carb-laden goodness was heading his way.
We enjoyed the fresh bagels for breakfast topped with lightly scrambled eggs, crumbled bacon, and melted Cooper cheese. Nothing beats freshly made bagels for breakfast.
While I did enjoy this recipe immensely, Peter Reinhart's bagel recipe still has my heart. Those bagels turn out a lot more chewy and have an added depth of flavor that seemed to be missing from these. However, this is an excellent recipe to use if you are a bit short on time, as the Peter Reinhart recipe requires a bit more "babysitting" of the dough.