The next one is during the boiling stage:
They reminded me of gigantic dumplings at this stage.
Here they are post boil:
And in the Oven
Fresh and Hot out of the Oven
And then there's the art:
Still Life #1
The roses are from my garden (another passion).
Still Life #2
This was, for me, a truly adventurous bread to make. I had attempted to make bagels once before, more than 25 years ago, and they were such a disaster that I decided I'd rather buy them than go through all that angst again. I therefore made this lastest attempt with a bit of trepidation and was more than a little nervous when they were not looking like some of my fellow BBA challengers' finished products. Thankfully, they looked a lot better when they came out of the oven, and they tasted like the real thing. Since I had baked those two the night before, I could compare them with the ones that had been in the fridge overnight to see if there really was a benefit to the slow rise and retardation. There is. In fact, it is a remarkable difference. They looked way better and had far more flavor too. I'd say the adventure was a resounding success! Given that they were not hard to make at all, I can't imagine settling for those imposter bagels ever again.
I'm beginning to understand Peter Reinhart's "slow rise as metaphor" philosophy. I may have to read that book too. Who knows where that road may lead?