I've been wanting to try this since I first made bagels last summer. The smoked bagels blew the regular oven baked bagels out of the water.
Essentially, I made the dough, let rise, shaped into rings, refridgerated over night, boiled in a mix of water, barley malt syrup, baking soda, and salt, then smoked them at 450 for 15 minutes. They came out crunchy on the outside and perfect on the inside. I've got 14 more to make for tomorrow, along with a brisket and a butt. It's going to be a good Memorial Day weekend.
Essentially, I made the dough, let rise, shaped into rings, refridgerated over night, boiled in a mix of water, barley malt syrup, baking soda, and salt, then smoked them at 450 for 15 minutes. They came out crunchy on the outside and perfect on the inside. I've got 14 more to make for tomorrow, along with a brisket and a butt. It's going to be a good Memorial Day weekend.
