Bagel Shop - Part II

I've been itching to make bagels ever since a visit to the Bagel shop. Multiple attempts to make bread with the dry yeast one gets in shops were met with complete failure. Until I attended these baking classes ,where not only did I find lots of confidence, but a whole lot of fresh yeast, to be precise half a kilo! So there's been whole wheat bread, garlic and cheese bread, bread rolls etc. etc. And then I thought, why not bagels!

Anyways, without getting into the intricacies of the ingredients (which I'll probably describe in another blog) the process of making the bagel was a whole lot of fun. Like described earlier, bagels are cooked in boiling water before baking. I read up a whole lot of recipes, taking bits from here and there. Some recipes spoke about using caramelised water for boiling the bagels - I thought it better to cut out the sugar and added a a bit of baking powder instead in attempt to make the bagels fluffy. Some others mentioned proving the dough overnight, which is what I did - it made the bagels chewier.

The end result

Chomp! Chomp! Chomp! The bagels were just yummy.















This what they looked like, fresh from the oven, had one for breakfast.

On a chocolatey note, went for a chocolate making class this weekend!! The class was just lovely, found it hard to believe some of the stuff, just look! We even got our own individual decorative bags, which we filled with the chocolate we made to take back home!