Excellent bagel recipe that can be done in a kitchen with minimum gadgetry (e.g. no food processing, no fancy stand mixers, just bowls, and kneading by hand). This comes together nicely and the beer adds a nice touch. I used Leffe Brown Ale, omitted the corn meal, and added these toppings instead of the ones recommended by the recipe: salt, garlic powder, dried onions, fennel seeds, and sesame seeds. This is time-consuming, but comes together smoothly with additional help in the kitchen. I would imagine that kids would love helping out with this. Solid recipe.
dekeuken Posted: 08/07/10
karenhansberger Posted: 11/20/11
This recipe is WELL worth the time it takes to complete. You won't find a chewier, yummier bagel south of D.C. I find it easier to use my Kitchen Aid stand mixer with dough hook to mix & knead the dough (for 8-10 minutes on the lowest speed). Use 3 hours one afternoon to make a double batch & then freeze them so you can enjoy them for many weeks. (Just thaw in the refrigerator overnight before you want to toast one up.) (And DON'T mix 2 batches AT ONCE in a Kitchen Aid, it's too much for the motor. Mix & knead them separately & then combine them to rise.)