Pandemic Baking: I made bagels for passover

Nothing says ur-Passover in Pandemic Land like bagels.

I received a bag of artisan baking flour. I really wanted to test it out and baking unleavened crackers because of shit that happened a long time ago seems not to respect the gravity of our daily situation.

I have improved my bagel recipe over the old one, but it is still fun to read. Also, today I used commercial yeast but you can use sourdough. Simply substitute the yeast, cup of four and cup of water for cup of starter.

ur-Passover Pandemic Bagels

Ingredients:

3 cups flour1 cups warm water1 packet of active yeast1 tablespoons white sugar1 teaspoons salt

Boiling solution:

2 tablespoons baking soda1 tablespoon brown sugar1 teaspoon salt8 cups of water

Bagel Toppings to taste.

In a measuring cup I combined 1 cups of water with the sugar and yeast. I let it sit for 15 minutes. In a bowl I put the flour and salt.

I combined all the ingredients all into a big ball. I kneaded it 2-3 minutes and set it aside in a bowl for about 60 minutes on a warm surface.

I spread baking soda on some aluminum foil to bake the moisture out of it and evidently up my bagel skin game. I heated it at 300F for the time my dough was rising.

After an hour I set the pot of water to boil and separated the dough into balls.