I'd tried to make bagels once before. The results were not so good.
So to inaugurate my brand new stand mixer I attempted fresh made bagels version 2.0.
Starting with a different recipe that sounded way better, I set off on my bagel making adventure with an appropriate amount of gusto.
I used the New York Style Bagel recipe I found at sophisticated gourmet. The only thing I changed was I did not do an egg white wash. To keep it vegan I brushed the bagels with olive oil and sprinkled them with fresh ground pink Himalayan salt before baking.
It was actually pretty simple. Just a lot of waiting involved.
I used the stand mixer to knead the dough and create the needed gluten. It made creating a stretchy, firm dough very easy.
I also added a little minced garlic halfway through baking. It toasted up nicely, but it wasn't too keen on sticking to the little dome shapes. I didn't add it when I originally did the oil wash because I don't like garlic when it's baked too long in the oven. I suppose another method to try might be to do a second olive oil wash halfway through baking to see if more garlic might stick better without being overcooked.
At any rate, the payoff was absolutely fantastic! Incredible! Sublime!
The best bagels I've ever put in my mouth. Everyone who tried them was amazed.