So lately I've really been in the mood for a bagel. Not a cardboard hole-less rock of dough but an actual BAGEL. Currently, I'm not really located in an ideal bagel hub, meaning there is not a little shop where I can get my once in a blue moon bagel fix. So.....I just decided on a whim that today was going to be the day I make bagels (technically not today, but that's how I felt on the day I actually did go about doing the deed).
I recently made this BOMB pumpkin chocolate chip bread (don't fret, recipe is coming soon), and it called for whole wheat flour. For some strange reason, the grocery store doesn't really want to sell you a mini bag of whole wheat flour and would much rather sell you a mini bag of all-purpose white flour. So there I was, lugging a giant bag of whole wheat flour, convinced that this investment of flour would somehow benefit me in the long run. Enter whole wheat bagels. Surprisingly, the only thing I didn't have was instant yeast, but thankfully the grocery store DID come through, as I was able to buy three little packets.
This took longer than expected, but that's because I snuck a nap in while the dough was rising, and an hour turned into two and a half hours....but the dough was nice and puffed up when I came out of my slumber (#napperks). I started these on a Monday afternoon and finished them that night, so when I was whippin' out my ole Nikon to snap some in progress shots of the beauties, it was fairly dark, and my love of natural light was lost, since the sun set. Knowledge. HOWEVER. My beautiful and talented roommate (shout out to Floyd) pulled through and let me borrow her speedlight when she got home, so I got a few nice little pics of them. Anywho, here you go!
Some people get a little freaked out when making bagels with the thought of oh my gosh, I have to boil water AND put the dough in AND put them in the oven.....
Once you get in the groove of things and have a game plan all mapped out, everything else follows and the difficulty dissipates. Because this was my first time making bagels, they do have a homemade look to them – AKA, they aren't perfectly circular and have some funktified qualities about them. But, let's be honest, I am really the only one eating them, so it doesn't even matter.
Notes for next time:
*Adapted from Peter Reinhart's Recipe here
Aioli aficionado and chocolate chip texture taster with a "put an egg on it" kind of mentality.