Did you consider any other viewpoints before you wrote this??…

here is her recipe:
http://labellecuisine.com/Archives/bread/Bagels.htm

Zak has been experimenting with bread (I think you probably know this since you read the blog, duh) but I haven’t gotten him to try making the bagels yet, though his dad makes them.

(I keep telling him that he is Jewish, and that he needs to exercise his cultural culinary heritage and make bagels, but he wants to make French country breads instead. Which is okay. I am from West Virginia and cook Chinese food, so what do I know from cultural culinary heritage? Besides, the fact is, I am just being selfish because I want bagels with cream cheese and nova lox.)

thanks :-)

Barbara,
All fresh bread is nice, and French Country Bread as well. But I’m still hoping that Zak will make you some bagels :-)

I’m so glad you gave the bagels a try and that you’re going to try them again, in spite of the hiccups you encountered with boiling! I have to disagree with Barbara, though- I think that SOME bagels might be difficult, but these most certainly are not. I’m going to go back over my recipe and see if there are any additional tips I can give you on the process. I developed this recipe to be easy and tasty, with not much effort besides the time expenditure. I’ll get back to you as soon as I can (I’ve got a bit of catching up to do after five weeks away), but I’m glad you had success with a few of them anyway!

Cheers,
Moira