These bagels just came out of the oven. I followed a recipe in Peter Reinhart’s, “Artisan Breads Every Day” and was reasonably OK with it. I followed the baker’s measurements in the back of the book and the only comment I have is that maybe there are too many raisins, if that is possible.
Such a high percentage made it somewhat difficult to form the dough into bagels. This is a very stiff dough. I might try a mixer next time, but have some doubts that it will be powerful enough for 1.6 kg of dough. Maybe.
Overall, they’re great! In fact, if spite of the odd shapes and misforming, they’re the best I’ve ever had. And of course, they’re mine! All mine! Moohaahaa…
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