Actually though, I wasn't such a bad bread baker myself in my prime, before I realized that gluten was poison to my poor gut. I even kept a sourdough starter for a while (see here), but I must have gotten bored of it because somehow I never got good at making these wonderful sourdough creations that Samuel has mastered.
After much trial and error (as seen on Instagram), Samuel has finally perfected his bagel recipe. They are soft, fluffy, chewy, and perfect for lox bagels. Just throw on some cream cheese, smoked salmon, fresh dill, and maybe a few capers and you're good to go.
You will be happy to hear that this recipe is tried and true. We sent the recipe across the ocean to my sister and she made them. She put cheese on them. This is always a good idea. Here is an iphone picture of them...
Yammie is taking care of our son right now, so I thought I would take over from here. This is Samuel. These bagels are fun to make. It's best if you have a sourdough starter and follow the recipe that way. But if you don't have one and don't want to make one, just replace it by throwing water and flour together with a little yeast, mix it together, and leave it overnight. That will give you something sour to add to the recipe in place of the leaven in the morning.
My favorite part about baking is cutting it all up when the dough is ripe and smooth. It's kind of like steaks at a butcher. It looks appetizing even raw, but it would be kind of nasty to eat.
Make a hole in them any way you'd like. I explain how I do it below, but if you have a better way, try it out. I try not to touch it anywhere besides with my two fingers in the hole. That way the surface remains as smooth as possible.
When you boil them, be careful not to dent them. Be gentle with them and use some sort of flat utensil that will inflict the least amount of scars. This is especially important when taking them out. I didn't use that spoon. I think I used a spatula, so that the water could drain from the bottom. This is the hardest part of the process for me.
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