Bagels, Part 2

Bagels - Gluten Free

We did it! Success at last! After several more attempts trying to perfect that perfect chewiness and flavor of “real” bagels, we finally accomplished what we set out to do. Keep in mind, by no means did we bake every single day, we just don’t have that kind of time available.  In the process of developing a recipe, we always only make a small fraction of the recipe for each trial, because seriously, how many bagels can anyone eat? There is also only so much room in our financial budget for the inevitable failures. Since we committed ourselves to achieving a perfect result that everyone would be thrilled with, we tried everything, including baking them without the water bath – that was a complete failure.  In that version, we set out to boil them, but the dough completely dissolved and turned into porridge in the boiling water. Continue reading

Bagels, Part 1

Bagels - Gluten Free

Here we are – a day late with the latest TWD post. There were literally just not enough hours available this past week to pull this off on time.  Our sincere apologies. Since this approach to bagels is a brand new one for us, it allowed us to experiment with a new take on a recipe, developing it and putting it through all the usual stages we demand of any recipe that ultimately gets our stamp of approval. Continue reading