Ah, dear readers, Rebecca now lives in Texas. Texas has many things, but good bagels are not one of them. As people who were born and raised in New York City, there is a particular way that a bagel is supposed to feel and taste and it is really NOT just like white bread with a hole in it. The outside should be crispy (but not too crispy) and the inside should be chewy, with that special bagel flavor.
These bagels were from a great blog called Baking Bites, which you can find here. Like many of the people in the comments section, my bagels came out kind of flat, but still delicious and tasted a lot like bagels. I think I will try again with some baking soda in the water, as a number of other recipes suggest. These were a little unusual as far as bagel recipes go, since it does not recommend malt syrup, which many people say is essential for that bagel flavor. The next recipe I try will be with malt syrup, since I just found some at the store (I plan to make a few different recipes, for comparison).
All in all, these were good bagels. Certainly better than anything we have here, and everyone seemed to enjoy them. See...
Simon enjoying his bagel.
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