there is a bit of excitement and suspense for those of us who participate in the tuesdays with dorie/baking with julia challenges. each month, we nominate possible recipes from the book and then we wait to see what our challenges will be. for me, this weeks challenge of bagels, hosted by heather of heather's bytes was one i looked forward to. as a jersey girl(originally), i have a certain fondness for true new york bagels. then i read the recipe...so many steps, so much to coordinate, so many factors to alter the outcome of said bagels.
to say that the recipe was a little daunting is an understatement. mix the dough, let it rise, deflate it, refrigerate it for a few hours or a couple of days and then move on to the shaping/baking process. all the steps to coordinate along with floured towels and extra pans and boiling water and an oven at 500 degrees while shaping the dough and boiling the dough and glazing the dough...definitely not a recipe for an impatient or inattentive baker-there are too many things to do.
first thing i did, cut the recipe in half. with just two of us in the house, i didn't need much less want 10 large bagels. for the sugar called for in the dough, i simply used malt syrup. then i added a generous tablespoon of dried onions. since my favorite bagels are ones with seeds, i chose to add poppy seeds to the outside since they blend so well with onions.
many thanks to heather for hosting this weeks bakefest! to try this at home, visit heather's bytes for the complete recipe or better yet, buy a copy of baking with julia. and if you want to watch the process, look it up on you tube-the video is split into 2 parts and full of hints and tips, look for it under baking with julia, bagels-lauren groveman parts 1 and 2.