making bagels
While Stefano has been thinking about things like heartbeats and kicks, I’ve been thinking about food. Bagels, in particular. I adore bagels. A good New York sesame bagel with a smoked salmon and cream cheese spread is quite possibly the perfect food. Unfortunately, bagels are not to be had in Estonia. During my recent five weeks in the U.S., I ate a lot of bagels. So many that I should have gained far more weight than I did. But now that I’m back in the Land of No Bagels, I’m desperate for another taste.
And so Stefano and I decided to make our own. The plan was to devote the Saturday before last to this new venture, but a horrendous virus kept us bed-bound (and not in a fun way) for several days. So, the first day we felt like ourselves again, we tackled our project. I had found this recipe online.
It took a long time, though the process (especially the kneading and the boiling) was satisfying. The end result, however, was not. We both ate several “bagels” and concluded: fine as a bread product, but not deserving of the title BAGEL.
After realizing that bagel making was really not so simple, we did some research. Stefano and I each found two more recipes to try, and Stefano even found a document on the art and science of bagel-making that we carefully read. And so, our quest continues…
Have you made bagels? Any tips or great recipes?
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