I made a batch of bagels today, and since some people have been having problems shaping and baking them, I thought I'd show how I did it in 7 photos.

The recipe I'm using is Peter Reinhart's recipe in Artisan Breads Every Day. It makes about 27 ounces of dough, and we like smaller bagels, so I made 9 of them. The poaching water has both salt and baking soda in it.

First I shape them into flattened balls and let them rest for a few minutes, then I poke a hole in the middle and stretch them. Here's about half way through that process:

Here's a shot showing 3 bagels that have been boiled and 2 that have not yet been boiled:

Here's a close up shot of one right after it came out of the poaching water:

Here's one with 4 cheese blend (asiago, parmesan, romano and provolone), before and after baking:

Here's one that has poppy seeds on it, on both sides though you can't see the bottom:

They were baked at 500 degrees for 6 minutes, rotated, and then baked another 5 minutes at 450 degrees.

• This topic was modified 4 years, 8 months ago by Mike Nolan.
• This topic was modified 4 years, 8 months ago by Mike Nolan.
• This topic was modified 4 years, 8 months ago by Mike Nolan.
• This topic was modified 4 years, 8 months ago by Mike Nolan.
• This topic was modified 4 years, 8 months ago by Mike Nolan.