Well, ok, not so much. XD This was following a recipe in Artisan Bread in 5 Minutes a Day, which we've used for bread several times before. (The 5 minutes is that you make a wet batter-like dough that its in the fridge for up to 2 weeks, and when you want bread you hack off a bit, shape it, let it rise, and bake it.)
Their bagel recipe also made pretzels, although their instructions left a wee bit to be desired when it came to shaping both. It said for pretzels to roll out your dough bits into 12" rolls that were 1/2" thick. Yeah, they needed to be longer and thinner. As it is, they're mutant lumps. For the bagels, I was supposed to shape the hole until it was 3 times the width of the wall. Yeah...next time I go for 2 times. XD Basic cooking is pretty much the same for both: boil them for a bit to form the outer skin/shell, then bake to finish.
They all TASTE just fine, although the bagels have the texture of soft pretzels and the pretzels have the texture of bagels.
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