The Impossible Dream

There are times, especially here, when you think, why can't I find a good bagel? Bruegger's is, at the closest, 2 hrs. away in Omaha. Local places just don't have as high of bagel standards as I do, likely because nobody around here has really had a true, chewy, crunchy, don't-have-to-toast-it, slathered-with-cream-cheese-oozing bagel. The closest we come around here, is bread dough shaped into a donut/bagel shape.

However, 文大猊's mom found a recipe for pumpkin bagels in a magazine, and we tried our hand at bagel-making when we visited this weekend. One batch was made by hand and one batch in the bread machine. Each batch made nine bagels. After the bagels were shaped and well-rested, they were boiled in water and molasses, brushed with egg white wash, and sent to the oven for 20 min.


The result is what can only be described as Pure Heaven. Slathered with a maple-walnut cream cheese (also made from scratch), the bagels were perfect--crunchy on the crust and chewy in the middle. The pumpkin and spices made for an interesting flavor combination.


It was the highlight of my weekend, and was not as difficult as the huge bagel conglomerates would lead one to believe. It's even better when one of the home bakers previously worked for a huge bagel conglomerate, and he can share some of the secrets of the trade.

-吴碧芙