Bagels
We're always on the hunt for a fun new food project. Somehow all food experimentation becomes a project, complete with research, shopping expeditions for unusual ingredients, and full-fledged destruction of the kitchen. So. Bagels. Why bagels? Well, why not bagels? They have great potential for yumminess. Onward. The Mr. did the research - I don't have the patience for it. He came up with what was described as a recipe for the genuine article, which is apparently more genuine in Montreal than it is in New York these days. Whatever. Go read the writeup about it; I'm not going to get into an argument. At the end of this long article of discovery and experimentation is a recipe, which we followed almost to the letter. I substituted bread flour for all-purpose. The weird ingredient requiring a shopping expedition was barley malt syrup, which we found at Whole Foods in the baking aisle, next to things like molasses. Here's a note for technologically advanced cooks: if you h...