Boiled Bread

Today I finally got round to making a bread that has interested me for a long time. The humble Bagel, favoured by Jewish communities around the world but especially in New York, is unusual in that the dough is boiled before it is baked. Although this is for less than a minute it creates that unique consistency and crisp crust.

This odd method does mean it is slightly more labour-intensive than some of the breads I favour, but I think it is well worth the extra effort. The recipe I have used makes ten relatively small bagels, but I think eight may have been a better division. If ten is too many, cutting and freezing the extra is always an option too.

The only other rather odd thing is the use of Malt Extract. This ingredient should be fairly widely available, but if you're having trouble finding it try health food shops or brewing suppliers. It lasts well, so don't be afraid of buying a large jar.

Barney's been baking bagels.