My first time with bagels.
So apparently February 9th was national bagel day, so what did I have to do? Make bagels! I’ve never made bagels before. I’m actually pretty new to baking breads in general. I’ve had this weird fear of yeast, and I think it stems back to a couple years ago where I wanted to try and make bialys but I failed to follow directions correctly, which in turn made the recipe a flop, which happened to be my first time using yeast. So since then, I was afraid of using yeast, but now I am breaking out of that shell, and want to use yeast as much as possible, because these bagels gave me hope! I was nervous, but I knew it had to be done. I turned to my King Arthur Flour All Purpose cookbook, flipped to the bagel section, and decided it was time. Unfortunately, I didn’t realize I threw out my bread flour a while ago when i was cleaning the cupboards, because it was old, so I had to trek out in the Chicago blizzard for some bread flour. I was determined (and I also didn’t feel like being trapped in the house all day, so it was a good excuse to leave).
I was actually pretty surprised at how easy this recipe was. I expected it to be difficult, but I was wrong. I only had to let the dough rise for about an hour and a half, then another 30 minutes after separating into 8 individual pieces. Then after that, I had to poke a hole in the middle of the dough to give it that bagel shape, which wasn’t too difficult. I think the hardest part of everything, was lifting the dough back up off of my pan without losing its shape. I will figure out a better method for it next time (oh and there will definitely be a next time, and a next time, and a next time.! ). And for anyone who didn’t know, bagels go into a quick hot water bath before getting baked. About 2 minutes on one side, and turn them over for another minute – although I have also read that it also depends on how chewy you like your bagels, to how long you should let them stay in the water. But its usually no more than 4 minutes.
So after the bath, I popped em onto a bakingt sheet, brushed on an egg white wash and sprinkled a good amount of sesame seeds onto the bagels. Then into the oven for about 25 minutes. I was supposed to flip them over half way through in order to keep its puffiness, but oops, i forgot. I remembered when there was about 5 minutes left, so i did it anyways. I admit, when I took them out, they weren’t as puffy as bagels should be, but it didn’t bother me much, because honestly, these bagels were great. They just screamed FRESH BAGELS! I’ve never had a fresher bagel in my life – and this was great. They had the right amount of chewiness, and the taste was so great. I will definitely make them again, perhaps this weekend. I’d love to make them with an everything topping, because that would just be the ultimate bagel.
Highly recommend to anyone out there, to try and make their own bagels. It’s not difficult at all, and you will impress everyone you know by telling them you made your own bagels! And who doesn’t love bagels? In other news: I’ve had a ton of chorizo in my kitchen, and I want to use it up, so with some leftovers I decided to make chorizo burgers. I mixed them with ground turkey and ground beef, and they came out superb. I added a whole bunch of random spices to the mix, and then grilled them on a stovetop grill. And what better to go with chorizo burgers, than the lovely avocado. I maded a simple avocado slaw: green and purple cabbage, 2 avocados, a little bit of sour cream, cilantro, salt and pepper, and ta da! delicious avo-slaw. I popped these bad boys on a challah roll, and it was some seriously good eats.