Bagels

Boy these look good. At this stage at least. The whole point behind the bagel is the super chewy, flaky crust which is achieved by boiling the damn things for a minute on each side. I am well addressed in bagel theory, just not in practice.

It is very hard to take a yeasted item and then pick it up and throw it in a pot of boiling water and hope for the best. The end result is something that while palatable, is far flatter then expected. Why I decided to make more than 12 is beyond me.

So, I either have to use these as building material for the newest addition on the house or feed them to my dubious co-workers who will be wary of the non store bought appearance.