Bagel Update

 

I ended up choosing the Sourdough Sesame Montreal Bagels as my bagel recipe and spent a cozy little Sunday baking.  My three-year-old loved them!  Overall, I thought the recipe itself was great and I didn't run into any real issues with it. 

That said, the bagels did turn out a bit dense - but that was on me.  I didn’t use my starter at its peak activity, which I’m pretty sure was the main culprit.  I also wonder if they could have benefited from a longer proof.  Looking back, I think I rushed the process more than I should have.  I’d definitely make these again, but next time I’d slow it down and give the dough more time.

 Here they are after shaping - this is the stage where I’d likely extend the proof next time.

Then into the bath of honey water!  They boil a minute or two before being placed back on the sheet tray and brushed with egg wash and sprinkled with seasoning.

I made my own "Everything" seasoning with black garlic, onion powder, celery seed, black sesame seed, and salt.  I loved the addition of black garlic and celery seed; celery seed/salt isn't used enough, in my opinion. My only complaint is the black sesame seeds went everywhere when my my three year old was eating these.  I am still finding them almost two weeks later.

After baking.  I went longer on the baking time to get a nice golden color.

All in all, they were pretty tasty. I wonder if once you make homemade bagels you never go back to store bought? 

We shall see.  What should my next sourdough project be?