Boiled Bread?

Ask someone if they enjoy boiled bread, and they might think you've lost your marbles. Which is a shame, since two of the most popular breads around, soft pretzels and bagels, are just that: boiled bread.

Although I posted the recipe for fat soft pretzels several weeks ago, I've continued baking them for friends. Like most things, the pretzels get better with practice. For movie night with neighbors, I topped the pretzels with grated Romano, garlic powder, oregano and basil for "Pizza Pretzels." Here's a secret: sprinkle the toppings over the pretzels as they come out of the water bath, before they bake.

Fresh from that success, I decided to try making bagels, which seemed more serious as well as challenging.

I'm pleased to report that bagels are just as much fun to make as pretzels, and perhaps even easier. This recipe is adapted from Mark Bittman's How to Cook Everything.

Recipe: Easy Bagels

Note: amounts given require a large (12 c.) food processor.
 Amounts may be halved for smaller machines.

1 1/2 c. bread flour or unbleached all-purpose flour.
1 1/2 c. whole wheat or spelt flour, plus about 1/4 c. more if needed
2 Tbs. raw sugar
1 tsp. yeast
2 tsp. salt
1 1/4 c. warm (not hot) water
oil for spraying or brushing bowl and pans
Sesame or poppy seeds (optional)
Spray bottle or pan of water

Combine dry ingredients in food processor with mixing blade, and process for about 5 seconds to mix.
With machine running, add water all at once, and continue mixing about 30 seconds. The dough should come together into a ball and roll around inside the bowl.  If dough is too wet and doesn't come together, add additional flour, a tablespoon at a time.  If dough is too dry, add a little water, bit by bit.

Turn the dough out onto a floured surface and knead it a couple of times by hand. It should be firm and elastic. Put it in an oiled bowl, oil the top of the dough, cover loosely (a plastic bag is fine) and let rise double, about 2 hours.

Lift and turn dough to deflate it. Divide in half, repeat twice to get 8 pieces. Roll each into a smooth ball, then gently make a hole in the center. Since the dough will continue to swell, pull the holes bigger than you want them to be when baked. Let the bagels rest, covered, for another 30 minutes.

Bring about 8 cups of water to boil in a large pot. Heat oven to 400 degrees, with pizza stone if you have one. Drop bagels into boiling water and cook about a minute on each side. Scoop out with slotted utensil to an oiled metal rack or tea towel to drain. Sprinkle with sesame or poppy seeds as desired. Arrange on the hot pizza stone or place metal rack with bagels directly into the oven. Spray oven interior with water or set pan of water on rack below bagels. Bake about 5 minutes, then spray again. Bake until browned, about 20 minutes. Remove to cooling rack and spray one more time with water for a shiny crust. Cool before slicing.