I spent a lot of time documenting this baking project, because I was sure these bagels were going to turn out to be exactly what I wanted them to be, which was nothing short of a perfect recreation of the bagels you can buy at Einstein Bros. They were not. I have been horribly, miserably disappointed since late Monday evening.
|The water temp has to be just right. This was by far the most stressful part of the recipe.|
|When your water is perfect, you have to dissolve some yeast into it.|
|Then you add both corn syrup and molasses. "Surely this will give it better flavor," I naively reasoned.|
|This is the dough after I added half the flour.|
|This is the dough after I painstakingly added the remaining half of the flour, kneading and kneading until my arms fell off and had to be surgically reattached so I could continue kneading for another 5,000 years.|
|While I cried in a corner and rubbed my arms, the dough rested and raised to twice its size, then I chopped it up into little dough plops.|
|I made the dough plops into super rough looking bagels, and let them raise for another 40 minutes.|
|I boiled the stupid things,|
|then I baked them. |
Disappointment quickly followed.
In fairness to whoever put this recipe online, they do turn out with an aura of bagel-ish-ness, but it's nowhere near as good as the other recipe I use. And it's definitely not a copycat of Einstein bagels, which makes me want to break something against a wall.
Somebody get me some Einstein Bros. before I burn Greece to the ground*.
*If Greece actually burns to the ground, it wasn't me.**