Getting My Fix: Making Bagels

One of the things I miss most about living in New York is the authentic New York bagel. Around here in La Crosse, we are subject to some anemic-looking gummy things that come in a plastic sack from the grocery store and masquerade as bagels.

I miss Murray’s.

So on a recent Saturday, I decided to try my hand at making my own bagels. Now, I don’t consider myself a baker, per se, although I love throwing together a no-knead loaf of bread on a cold winter’s day. Needless to say, this was brand new territory for me.

IMG_6701IMG_6700

I selected an online recipe without much knowledge of what makes a great bagel from a recipe standpoint. I was hoping for that chewy, crisp outside and the soft inside…but honestly, how bagel-makers get there is a mystery to me. So I chose this recipe, which seemed do-able for the average mortal.

I chose to make eight bagels out of the dough. In the future, I would make 12, as these were large by my standards. A lot of bread!

IMG_6703IMG_6705

The recipe didn’t specify whether to “knead” the split dough balls into a smooth shape, so I tried doing that as well as hand forming a couple into a flying saucer of dough. Both ways worked equally as well, though in the future I would knead them into a shape for greater uniformity.

I liked that this recipe suggested punching a hole in the middle of the dough ball, rather than trying to pinch together two ends of dough.

The experience was fun, and surprisingly rewarding. It was a blast watching the bagels puff up in the boiling water, then shrivel a little before baking.

I decided to make two plain, two sesame, two salt and two garlic powder bagels. They were so big, I had to bake them in two batches, because they wouldn’t all fit on my baking sheet.

IMG_6706

The Mister and I were pretty hungry as we watched them bake. I promised to make us bagel sandwiches when they were done.

IMG_6707IMG_6709

When they emerged from the oven, they were light brown and they smelled amazing. I think I would let them bake a bit longer next time, though I let them go over the recommended 24 minutes in my convection oven.

IMG_6710IMG_6711

And voila! The finished product: a bagel sandwich topped with hummus, avocado, tomato and romaine lettuce.

The results were delicious, but not as chewy/crisp as I would have liked. I think if I allow them to bake longer next time, maybe they’ll get the texture I really crave. Or maybe I needed to boil them longer. More research is required.

We demolished these over the following days, and I will say they are best the day they are made. A delicious experiment, indeed.

Have you ever made homemade bagels? What tips would you recommend?

——-

Destination Celebrations: Take a Trip with Your Guests

 

Charish Badzinski is an explorer, food-lover and award-winning travel and food writer. When she isn’t working to build her blog: Rollerbag Goddess Rolls the World, she applies her worldview to her small business, providing strategic communications, media relations and writing support to individuals and organizations.

Find Charish on Twitter: @charishb.

Rollerbag Goddess Rolls the World by Charish Badzinski is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.

Based on a work at rollerbaggoddess.wordpress.com.

 

 

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s