I didn’t think the texture turned out exactly how I wanted for this, but it was still fun to make.
John was generous enough to gift me a bagel-making class for Christmas, and it was terrific! I learned how to make bagels two ways: using pre-fermented dough, and using a poolish (a quicker type of starter). I’m going to list both recipes here; I actually have another batch of pre-fermented dough in the fridge right now, and iI’m going to try incorporating it into homemade Italian bread this week.
Yes, we are officially on a Smitten Kitchen kick. I knew I had to make this garlic bread recipe when I saw it. It was actually easy, and good for a crowd (though is ranked second in my mind to John’s ATK garlic bread). I tested this with both Italian and sourdough bread. I prefer the latter, but it works fine with the former (I couldn’t find a large enough sourdough loaf to bring to a party). I might nix the pecorino next time in favor of mozzarella (or use very finely grated parmesan), as it didn’t melt as much as I wanted it to (the fontina worked great).
So this recipe can be adapted into pretzel rolls. Mine are a little misshapen, but who cares? Just divide the dough into equal round balls and prepare as you would the twists.
This turned out well and was easy to make. The dough didn’t get very crispy on the bottom, but I think that’s more to do with the fact that my pizza stone broke and I made these on baking sheets. This was a none-too-fancy margherita; we were more impressed with the white pizza (recipe to follow). This is from “How to Cook Everything Vegetarian.”