On Bagels

In Nova Scotia (at least, at my Enfield-born-and-raised friend's house), "bag" is pronounced "bayg," and "bagel" is "bahh-gel" with a hard G.

I don't know why I shared that. It's just that I always found it funny, and I still tease my friend (for whom I am the best man in his upcoming wedding).

But I was inspired to make these bagels (or "bahh-gels," depending on where you're from) by Nick at Macheesmo. I have been staring at his Cinnamon Raisin Bagel recipe for weeks, but I didn't have the right flour, then I didn't have yeast, or raisins, or what-have-you. So I always ended up cooking something else (sweet potato gnocchi, anyone?).

But last night, I said "Screw it" and just made the bagels with what I had: dried onion flakes and poppy seeds. I only had all-purpose white flour, not "bread flour" (that's not the same stuff, is it?). My "sponge" was less soupy mixture and more almost-full-on bread dough. My bagels were large, my holes small.

But hey, I made my own bagels. I'm super stoked about that! They're even tasty without any jam or cream cheese! (But they're eight to nine points each on Weight Watchers... A cup of white flour will do that.)

Plants later. I promise. (An indoor update for my 200th post--gods. 200.)

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2 Responses to On Bagels

  1. Whoo hoo! They look delicious. And yeah, unless your recipe is really fincky, you can substitute all-purpose flour for bread (it just has less protein, so the crumb will be tighter and the bread will be less chewey).

  2. Kenneth- Wow!! They look amazing! I've been out of the loop for awhile and just got back. I have never eaten a home made bagel. Hell man they look good enough to start your own business. Im getting extremely hungry. Great Job!


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