And here I will post the bagel recipe for my cousin who agrees with me that good commercial bagels are expensive.
Bagels (from Recipes from the Old Mill)
Mix together and allow to sit for 5-10 minutes:
1.5 c. warm water
2 Tbs. honey
1 Tbs. dry yeast
2 c. unbleached flour
2 1/4 c. whole wheat flour
3/4 tsp. salt
Knead dough for 5-8 minutes. Grease bowl and dough, cover, and allow to rise until double (about 45 minutes).
Bring to boil 4 quarts water. If you want to flavor the bagels, add sesame seeds, cinnamon/raisins, or sauteed onion, etc. now and knead it in. Punch down and divide dough into 8 equal pieces. Shape each into a ball, poke a hole in the center and gently pull and work into a bagel shape. Allow to rest for a few minutes. Drop 3 bagels in boiling water for 2 minutes; turn the bagels and boil for 2 more minutes. Place them on a well-greased cookie sheet. Repeat process for the rest of the bagels. At some point, turn the oven on to 400. When all the bagels are boiled, (optional: brush them with one beaten egg) bake them at 400 for 20 minutes. Cool on racks.
Genevieve has peach jam on her other slice - peach jam made by my canning pal, Rachel, who got tired of the tedious small batches of jam. She tripled the jam recipe and further shortened that tiresome canning by bunging the jam in quart jars. I LOVE HER STYLE. Let's can again this summer, ok, Rachel?
("Peach Jam: yup, a whole quart")