We dont do bagels in the UK, its an American thing, whats the point in making a bun with a hole in ! everything will drop out the center!

This was my first try at the bagel recipe from BBA. I thought they were delicious! Very chewy like a real bagel should be. I made 16 bagels from the dough instead of 12 or 24 and I thought the size was perfect as well. I made this recipe again with similar great results and now I will never have to buy crappy bready bagels again!

Check out my food blog:  The Teacher Learns to Cook - http://darronvigs24.blogspot.com

 I made these bagels using Reinhart's recipe and instructions in BBA.  I simmered the dough for 2 minutes on each side instead of 1 minute, for a chewier bagel.  I did not top them with anything as I prefer them plain. 

I made these bagels using Reinhart's recipe and instructions in BBA.  I boiled (simmered) them  for 2 minutes on each side instead of 1 minute each side to make them chewier.  I choose not to top them with anything as I prefer them plain.

Here are the bagels we had this morning...great with some cream cheese and strawberry preserves. From Peter Reinhart's BBA. I just substituted 1 cup fine grind ww flour in the recipe.

After looking at our bagel recipe sit for months on my recipe stand, I finally made bagels! I don't know why I waited so long. Because I adore bagels....

I made bagels this morning.

I forgot that my malt powder had gone bad, so I subbed in brown sugar. Definitely not as authentic, but still quite tasty for a Sunday brunch.

9:15a.m.

So, here I sit...doing things a bit backwards...but that is what you get when you're a bit tired and attempt bagels the night before.

I read Floyd's Bagel wizardry and decided I'd give these puppies a spin.  As I am wont to do, I tried experimenting a bit without ever having attempted a non-experimental batch.

...ok, so I ended up "experimenting" because I didn't read far enough ahead while I was actually making the damned things.  In my defense--like I have to defend myself--it was 2am.

Hi, all.  Today is my first try with the BBA bagel recipe, and bagels in general.  I used all the ingredients exactly as he indicates.  They came out kind of flat and bumpy with a not-dense crumb, more like a lean bread.  My house was between 62-65 yesterday so I let them proof for 1 hour instead of 20 minutes on the counter before refrigerating.  I think (hope) this was what caused these results.  Has anyone had this experience or does anyone have an opinion about what the problem was ? How long should I let them proof next time in the same temp house?  Do I even need to ad