Shaping was more difficult than I had expected, but I’m so excited at how they came out! And how fast it took! Other than the rising, it maybe took 2-3 hours total?
The only bread I’ve made before was pretzels and sometimes foccacia, so this is a big deal to me :’)
by Chihuahua_enthusiast
11 Comments
I used Claire Saffitz’s [recipe](https://cooking.nytimes.com/article/bagels) which, if you switch to reader mode on mobile, removes the paywall!
This is my next venture. I know it’s easier than it seems, but still intimidating. They look great!
It’s amazing when you find out just how easy it is to make the things you regularly pay so much money for. Boyfriend and I recently learned to make sushi, too. My next task is boba tea. I want to support local businesses, but I’m chronically ill and don’t have the money. So it’s really nice that I can have a way to enjoy these things at home for much less of a cost. It’s also a low-impact activity I can usually tolerate, which is nice since I’m usually stuck at home.
Those look super good; but the baking soda to water for the pre-boil in that recipie looks light — did they come out smooth? Did you do the water a a rolling boil or just almost-boiling?
Look good 😊😊
I add the barley syrup into my dough and only baking soda in the water. These look really good. I’d add more baking soda to the water.
First time and they already look bakery-level?! That crust and seed coverage is chef’s kiss. So excited for you
Weight gain. 🙁 id bake a lot if I could give it away.
Omg they’re beautiful!! The rise looks spot-on and the color is perfect. Shaping is the worst part but worth it—great job!
They look great!
welcome. it gets so much more fun when you realize you can really customize them. i do pepperoni and cheddar cheese, cheddar and jalapeño, cinnamon raisin etc. just waiting on the shaping to get easier