Nothing says ur-Passover in Pandemic Land like bagels.
I received a bag of artisan baking flour. I really wanted to test it out and baking unleavened crackers because of shit that happened a long time ago seems not to respect the gravity of our daily situation.
I have improved my bagel recipe over the old one, but it is still fun to read. Also, today I used commercial yeast but you can use sourdough. Simply substitute the yeast, ¼ cup of four and ¼ cup of water for ½ cup of starter.
Read the restur-Passover Pandemic Bagels
Ingredients:
3 ½ cups flour 1 ½ cups warm water 1 packet of active yeast 1 ½ tablespoons white sugar 1 ½ teaspoons saltBoiling solution:
2 tablespoons baking soda 1 tablespoon brown sugar 1 teaspoon salt 8 cups of waterBagel Toppings to taste.
In a measuring cup I combined 1 ½ cups of water with the sugar and yeast. I let it sit for 15 minutes. In a bowl I put the flour and salt.
I combined all the ingredients all into a big ball. I kneaded it 2-3 minutes and set it aside in a bowl for about 60 minutes on a warm surface.
I spread baking soda on some aluminum foil to bake the moisture out of it and evidently up my bagel skin game. I heated it at 300F for the time my dough was rising.
After an hour I set the pot of water to boil and separated the dough into balls.
