The rich smell of cinnamon raisin bagels hot out of the oven, a decadent scent that permeated our bagel bakery in Pennsylvania (closed years ago). The bagels were perfect. Perfection.
In spots like NYC you can still get a good bagel. But I digress. This is about one of our summer projects, baking bread. When I asked the girls if they wanted to bake bread, they selected bagels, bolillos and blueberry muffins from our bread book. The bagel story unfolds.
We used the big mixer with a dough hook to help in the process. I am careful not to tax my hands, as they're weak. The girls took turns measuring and adding ingredients to the bowl, and watched as the mixer did its job. After a yummy yeasty taste, we let the dough rise (they wanted to check every 5 minutes) and mixed it again, then divided the dough into balls. The girls made 8 bagels, poking a hole through each dough ball with a finger, then twirling the dough around their finger to make a circle! We were just cracking up! It was fairly elastic and fun to work.
We over-worked the dough, but we didn't care! After letting the dough rise again, I dropped them into simmering water, then popped them in the oven for 20 minutes. The bagels were crusty and wonderful, full of flavor. Not just a roll with a hole. Next time, we'll add flavors... tomato & garlic, chocolate chip, raisin & cinnamon, poppyseed.