Bagels are one of the final frontiers of baking I have yet to dabble in. We love a good bagel, but they’re hard to come by in the DC area. Whenever we go to New York we bring empty containers and fill them with bagels from our favorite shops and gift them to relatives and co-workers.
Recently the Washington Post charted a path to homemade bagels that made it seem more approachable. Sadly, the bagels just didn’t have the right chew or flavor, even when doused in everything seasoning. I’m going to blame my amateur bagel skills rather than the recipe, as many did receive good results with their recipe. I think the key is to develop the gluten more by rolling them more consistently. In the meantime, I have my eye on the more tricky looking ChefSteps version.