I say this all the time, but bagel is one of my favorite things to bake.
It’s easy and fast, and watching the process is so satisfying.
This time I did a little research in order to keep my bagels from becoming wrinkly, and that worked mostly well (I don’t mind a little wrinkles as they do not affect the taste).
A few things I did this time were…
- I didn’t let the dough rest too long.
- I made sure the water to cook them in was not bubbly boiling.
- I cooked them for 30 seconds each side (one minute all together), instead of 1 minute each.
- I put them into the oven swiftly once out of the water.
The date sugar swirl adds a little caramel-like sweetness.
