Wednesday, June 27, 2007
I'm Late, I'm Late, Oh Wait!
"I'm late, I'm late for a very important date!" rang in my head during my lunch walk. Had I missed the bagel post? Was I a bad Daring Baker in my first month of becoming one? Would I shamelessly apologize like crazy to post late? Would my nervous breakdown finally come to tears flowing down my face?
Of course I came back to my cube and found that today was the post. A sigh echoed through my lips. Safe, but my pictures were at home. Well, you can't win them all can you. (They'll be up tonight I swear.)
Thankfully when I was making bagels, I wasn't in my current mood because I'm sure I would have cried.
To me bagels = Breakfast, or snack.
They are the one thing that I miss about NYC on a weekly basis because honestly Einstein Bagels are a poor substitute for real bagels.
In January, I was able to get NYC bagels in Phoenix, and I so wanted to take a bag home. Especially there Sun-Dried Tomato bagel. My ultimate favorite.
When I first read the challenge of the month, I was saddened that we couldn't do flavored bagels. That is because Sun-dried Tomato is inside the bagel and not outside. Of course my 2nd favorite is Cinnamon Raisin, so that was out, too. However, I was not going to be persuaded not to bake.
I began with a brainstorm. Savory bagels, savory bagels. Well, I could try an Italian bagel, a garlic, a plain, sun-dried tomato on top. So after the trip to the store I came and begun my quest for a bagels. An adventure into yeast and back.
The recipe recommends using your hands to mix the ingredients I did. Which honestly was fun, but a little gross. It was sticky! And took several minutes to get off my hands. I let them rise. Then took batches, poking holes in them. I found with this that they had a tendency to close the whole. I tried reshaping, but like chocolate and peanut butter, the sides came together.
Like many other of us Daring Bakers, my bagels floated like a little boat on the water. I wasn't worried about it at the time, but I should have been.
Afterwards I dressed them with parmesan, garlic, cheddar, or left them alone. I left them bake in the oven. Of course this was done in batches. Small kitchen doesn't lend well to eighteen bagels. My pot could only hold three at a time.
Oh and some didn't boil properly. I don't even know went on there. I also, learned that the shelf life on them was short as well. However, I enjoyed destroying my kitchen and thankfully there were no fires or smoke filled rooms with this adventure.
To see the recipe please visit http://www.jewish-food.org/recipes/brea0007.htm