Just made these for the third time in a week - so yummy! My first batch didn't turn out well, but I'm glad I gave it another chance.
I made these exactly as written with one small addition - I brushed the egg white over the tops just before they went into the oven... this gives them a nice golden top that looks beautiful.
I made 12 bagels, as written, and they were about the size of a donut (4" diameter, 1.5" thick)... perfect size for my kids and I.
For boiling, when I put them in the pan of water they floated on the top right away. I boiled them for one minute on each side. My first batch I boiled for 3 minutes on each side, and I think they becoming water-logged and didn't rise in the oven after that... they were quite flat and not pretty.
Tip: when letting the dough rise for an hour, I put the covered bowl in a few inches of water in my kitchen sink... stays nice and warm, and rises great.
Tip: after boiling, I made sure they went into the oven with the side up that was up when they were rising. This is the smoothest side, and will look the nicest in the end.
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Just made these for the third time in a week - so yummy! My first batch didn't turn out well,...