7 Bagels

Shaping bagels by forming one evenly rolled, non-tapered strand of dough into a circle, using the palm of the hand to roll the overlapped ends on the table to seal.
Before baking, place the proofed bagels in a single layer in simmering water using a slotted spoon or spider, poaching for 45 seconds on each side to form a shiny, chewy crust during baking. Drain on a wire rack for a few seconds before dipping the bagels in the desired topping or baking them plain.
© San Francisco Baking Institute | Photography by Frank Wing, Joe Burns, Steve Hunt, Latvis Photography and SFBI staff
Web development by Avalon Media Group