Five Hour Bagels

Five Hour Bagels

Bagels

...

I pulled the dough from the hook. While every fiber of my being told me I should let the dough sit for some time, to relax, I just couldn't wait.

I pulled out the calculator and kitchen scale. Divided the dough into six semi-equal pieces, and called on some forearm strength.

To me it felt like prepping for pizza. I formed a neat little ball and then rolled out a snake. It wasn't very forgiving or yielding, the first three, but by the sixth ball the dough had finally relaxed.

I rolled, pinched and stretched. They look like uncooked bagels, I thought.

One by one, each ring of dough was placed, slid around, and flipped on lightly greased parchment. A layer of plastic wrap, and I was ready to find a warm spot for rising.

The front window, I thought.

Three hours later the oven was preheating and I was boiling bagels. Roberto kept watch.

And into the oven.

10 minutes.

Rotate tray.

12 minutes more.

They look like bagels, I thought.

By 1:30, we were enjoying freshly made bagels.

"Tastes like a bagel to me." I said.

"Good job." Roberto said.