The recipe came from The Sophisticated Gourmet (that link is where the recipe resides), with pictures from my experience. Thank you Kamra!
|Definitely use bread flour as the recipe calls for; I can't help but wonder if that is part of what helped make these so delish!|
|Before the rise|
|After the rise :)|
|After shaping the dough, and in the boil! The one technique I just don't seem to be great at is|
the shaping. I may try slightly less flour next time.
|Voila! I was so pleased with the final appearance, truly looked like bagels|
from a bagel shop!
|The taste lived up to the look, perfect. An absolute keeper.|