“What You Say About My Bagels?”

I know I should first address the fact that I haven’t shown myself here in months, but I will not.  I will also not apologize for it because, lets face it, you guys have not been checking my blog anyways.

I have a friend, Lisa, she spends a lot of time talking about food.  Her most recent obsession has been bagels.  She was trying to find the perfect bagel recipe.  She worked on many recipes to try to find it.  I usually wouldn’t notice the difference between bagels from one place to another; I just know that I don’t like bagels from Dunkin’ Donuts.

From my constant exposure to bagelmania I decided to look up a bagel recipe myself.  It was very much by accident, as I am the type of person that eats for fuel (might be the reason I don’t enjoy beer.  Yeah, yeah I know “How can she not like beer?”) and not the through enjoyment of flavors, colors and such.  In any case, I found myself at my public library and saw “Jewish Holiday Cookbook” by Joan Nathan on the shelf and thought, certainly there must be a good bagel recipe in a Jewish cookbook. Indeed there was!  On pages 184-186.  I decided to make the bagels on Saturday.

As I am boiling the bagels I hear “Eww, that is gross”.  My response?, “huh?”.  I hear nothing back.  Then I say “What you say about my bagels?” My brother then rectified his statement “The dough for the bagels looks gross”.  What nerves of that boy (soon to be married).  Then we proceeded to have a funny conversation that I can not remember for the life of me.

Anyways, bagels are not very difficult to make.  You mix your dry ingredients into you wet ones making a dough you can knead.  Then you put it in a greased bowl for an hour (I was not that patient, 45 min for me.  Shhhh)  to let it rise.  Then you knead it again, at least in the recipe I had.

Then you shape them like bagels.  Let them rise for 10 min.

Bagel-shaped dough waiting to "rise to the occasion"

Throw them in boiling water.  Once you put it in, the boiling will subside, once it comes to a boil, turn the bagel to the other side until the water begins to boil again.

Gross bagel? Me thinks not!

Place them in cookie sheet (make sure to grease it!), add seeds of your liking.

Not the best looking bagel

Throw them in the oven for 30min or until golden.

In the oven 🙂

And there you have it beautiful bagels.

Move over Mr. Bagels, there is a new sheriff in town!

I was disappointed with the outcome of my bagels.  They weren’t the best.  But considering that it was my first time, I didn’t do too bad.  My mom had one of my bagels and thought it was good.  “We should open a business together because anything you do tastes amazing” says my mother.  She is all about business.

Bread making is not my thing, but one should always try to new things.  The full recipe for these bagels is below.

Keep yourselves adventurous.

Adapted from Joan Nathan’s “Jewish Holiday Cookbook” (Schocken Books)

2 tablespoons butter
1 cup milk, scalded
2 scant tablespoons (2 packages) active dry yeast
Pinch of sugar (for yeast)
2 cups warm water
8 cups unbleached all-purpose flour (approximately)
1 tablespoon salt
3 quarts water>2 tablespoons kosher salt>Sesame, poppy or caraway seeds>1 cup chopped scallions

  1. Melt the butter in the scalded milk.
  2. Dissolve the yeast with a pinch of sugar in the warm water.
  3. After allowing the milk to cool somewhat so that it doesn’t kill the yeast, combine the two liquid mixtures in a large bowl and gradually blend in the flour and the salt and scallions until a soft, sticky dough is formed. (A food processor is fine to start this.) Knead well and place in a bowl greased with the olive oil. Cover and let rise in a warm place until doubled in size, about 1 hour.
  4. Preheat the oven to 400 degrees Fahrenheit. Boil the 3 quarts water with the kosher salt.
  5. Knead the dough again on a floured board. Break off a piece about the size of a plum and roll out into a 5 1/2-inch-long snakelike shape, tapering the dough at each end. Twist into a circle and press the ends together. Place on a floured board. Continue until all the dough is used up. Let stand, uncovered, until the dough begins to rise, about 10 minutes. If at this point your hole has closed due to rising, feel free to poke a new one.
  6. Drop the bagels one by one into the boiling salted water, boiling a few at a time. Cover and wait until the water boils again. With a slotted spoon, turn the bagels, cover again and wait until the water boils, about 2 minutes. (The water gives the bagels a crunchy crust.) Remove to a greased cookie sheet.
  7. Sprinkle with sesame, poppy or caraway seeds and more salt and bake about 30 minutes, or until golden. These bagels freeze well.

Read more: http://www.forward.com/articles/13450/#ixzz1MNsymXUd


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