RecipeMuncher

For the third week of baking through Peter Reinhart’s Bread Baker’s Apprentice, we made bagels! Bagels are universally loved, whether you are partial to New York or Montreal style, or any other style that I am not familiar with, and they are actually made much like pretzels are.The shaped dough gets a dip in boiling water, in this case made alkaline with baking soda, and can be sprinkled with a topping to complement the delicious bagely flavour. For my toppings, I used sesame seeds (...)