My love and gratitude forever is being channeled towards Claire Saffitz, but especially on bagel day. I first tried bagels because I recall Claire saying something about how if you tried sourdough bread during the pandemic and it was challenging, then bagels might be an easier and more fun place to start. My bagels have improved immensely over the past couple of years. I went from making delicious but extremely flat UFOs to making something that more closely resembles the classic NY bagel everyone loves.
The video I used to learn how to make bagels (NYT Cooking): Claire Saffitz Makes Homemade Bagels
Claire’s newer video on making bagels (Claire Saffitz X Dessert Person) : Claire Saffitz Teaches You How To Make Perfect Bagels
My first try ever:
The bagels I made this weekend:
These were brown sugar cinnamon bagels with dried tart cherries. They turned out pretty good, but next time I would add more cinnamon (we ran out so I couldn’t add much to begin with) and I would cut the dried cherries smaller. Also, given the sugar content I would for sure use parchment paper next time.
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