I remember when bagel shops came into vogue in the 90s. My mom would take my two sisters and I to Bruegger’s Bagels on the weekend and we would select our favorite bagel flavor and the ingredients we’d like to top it. This happened most weekends and we would buy a dozen (or so) to bring home for the week.
I swam in high school and we had morning practices three days a week at about 6am. I am not now, and have never been a morning person so bagels made a perfect on the go breakfast (and lunch). We would sit in the hallway right outside the locker room eating our breakfasts while our hair dried and we got ready to start the day. Nothing was more satisfying after a morning practice than biting into the crusty on the outside, soft on the inside doughy goodness. Too bad I didn’t realize how many empty calories I was eating, no wonder I’d be hungry again by 10am!
Dan has been buying bagels by the dozens lately and asked me if I would like to try to make some. I hadn’t seen any on tastespotting or foodgawker (where I find most of my inspiration) so I took to Google. I settled on this recipe because it seemed approachable and the author seemed like an authority.
I have to agree with the author’s assessment, making bagels IS as easy as making a loaf of bread. The dough was much stiffer than the pizza dough and focaccia bread and so it gave me a better arm workout. The boiling of the bagels was a little intimidating and I almost lost one in the transfer.
They aren’t the prettiest bagels in the world, and they have no flavorings added but they came out as honest to goodness bagels. Dan immediately ate two. The one downside is that it only made eight bagels. I think I will double the recipe next time and maybe make eight sweet and eight savory. What is your favorite bagel flavor? I love gingerbread and cheddar jalapeño bagels.
Nutritionals (Serves 8): Cals: 249, Fat: 2, Carb: 50, Fiber: 2, Protein:7