A few weeks ago we decided to experiment with homemade bagels (results noted in an earlier post). The outcome was delicious to say the least. Well, we're back in Iowa again, and the request was made for me to flex my bagel biceps and whip up some tasty treats.
Our previous attempt was with a festive, fall flavored Pumpkin bagel that fit well with the season. The results were tasty and the product was eaten quick. This time around, though, we decided to create more of a variety. The first request was for Cinnamon Raisin - a true classic indeed. The dough was made using a good quality, high-gluten bread flour, pure vanilla and a premium Vietnamese cinnamon. A short rise, quick proof and nimble fingers produced an absolutely amazing bagel with a well-developed structure, chewy exterior and out-of-this world cinnamon flavor that hits the senses on multiple levels.
**Though unconventional to some, I suggest pairing it with your favorite peanut butter
Next up was a batch of plain bagels - a simple yet often maligned baked good. A good plain bagel should be chewy, evenly browned with a nice exterior. When done well, there's nothing like 'em - and this certainly didn't disappoint. All of the bagels in this batch started life plain, but 2 ended up studded with sesame seeds and three went through an everything wash. What came out of the oven, were some of the most stunning, picture-perfect specimens that I've seen this far west of the jersey turnpike.
So, until we can afford to make regular trips out east, these ones will have to do, but I don't think anyone will be complaining too loudly :)
3 comments:
We need you to trek out East to teach US how to make bagels! We haven't had good bagels since MN, which tells you something about our options up here...
TABinNH
The bagels are THE BEST!!! I may try it on my own. A perfect activity when it is snowing outside and travel is not advised. Now I know some of the secrets to perfect bagels!! Matka
these look yummy
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