Don’t let the pretty picture fool you, this was a disaster. I am not even going to bother giving you the recipe, because there is just nothing good that will come of it. I had based it off the Le Cordon Bleu’s recipe, which was my first mistake,… after all what do the French know about bagels? Nothing.
The only good thing that happened was finding out that a dill weed bagel is a pretty good idea. And for next time, when I try another recipe, that’ll definitely be one of my experiments.
The thing about bagels, bagels are a really long process. They are a yeast dough, so plenty of rising, shaping, more rising. Then the additional step of poaching the bagels to give them that beautiful sheen and color when you bake them. The poaching is when it became apparent that things were not going to end well. They just didn’t puff up like you’d expect! They puffed, but not like a big ol’ chewy bagel should be. It was way too dense, like it wasn’t even trying.
And if we weren’t adding insult to injury, the bagels burnt in the oven. Even after I checked on them five minutes early, they still were already burned. What are you doing to me bagels!?! As you can see, the bagels were very sad about this.