So excuse the dusty flour prints on the stove panel...
I ended up kneading this dough by hand.
I have made bread by hand before. Luckily we haven't had the issues finding bread in the stores like a lot of people have.
This is NOT bread.
We have had troubles finding plain bagels. I think they are selling out before we(well not me) shop. The ones I like particularly, the thins by Thomas's are especially hard to find. It's possible they have them but they moved them to a different aisle too. As I said, I'm not doing the shopping.
But I was sitting down and was think about a manicure maybe a pedicure and said why not be productive instead. So I decided to try something I've never done before.
BAGELS
Hopefully, once it proofs my hands and shoulders will have recovered enough to shape the bagels.(The receipe makes 12 bagels) I had forgotten how hard it is to knead dough.
The reason why it's sitting on the stove is an old trick I used to use when proofing the dough for my Cinnamon Buns.(Copycat of the Cinnabon recipe) You are supposed to place the dough in a warm spot to proof. I though I had a good idea,(place the dough on top of the oven while it is on Warm[170°-200°F/75°-95°C]) after all what is warmer than the stovetop when the oven is on?
I'm pretty confident they will turn out okay taste-wise. But you'll never know what will happen if you don't try. They are a very simple recipe. Maybe if I get it right I could try a fancier version. I can already think of some great ideas!
https://redstaryeast.com/recipes/new-york-bagels/
