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citibit

Bagels Redux: New and Improved!

This time I tried Smitten Kitchen's bagel recipe.  Smitten Kitchen is, fwiw, my favorite web-based recipe source (I have her cookbook now, and there is much fabulousness therein).  Why am I trying to be bagelish when you can go buy stuff down the street?  It's process, and I sometimes get a little obsessive about process.  I forgot to take pictures in the earlier part of the process, but here's the later stuff:
IMG_0515I forgot to take photos of the sponge, mixing, kneading, or shaping phases, but here are the bagels in the fridge, proofing overnight. Shaping was much improved this time.
IMG_0516And here they are, boiling.  One of the new things: malt syrup in the bagels and in the boiling water.
IMG_0517Bagels, boiled, drying a bit.
IMG_0518Bagels, boiled and seeded, waiting to be baked.
IMG_0519Bagels baking.
IMG_0520Poppy seeded bagels.
Bagels Redux, or: New and Improved!A few caraway bagels (because I love caraway seeds) and the rest plain.

And of course, we have tried one.  And lo, they are tasty.  Now: shower, farmer's market, Chores, etc.  How's your Sunday going?


PS: Special to Chaz--Whole Foods has malt syrup!

Comments

Dang. Those are impressive. Will there be cream cheese (and for you, lox) later on?

Nine
There is cream cheese, but no lox (because if I buy it for other than state occasions, I eat it all at once, because: lox). I might skin off a few to take to work...

I LOVE the Smittedn Kitchen (and have her cookbook as well). I haven't made Bagels yet, which is kind of a surprise really. I'm from New Jersey, and where I'm currently living in central New York, it's surprisingly hard to get a decent bagel. I never thought I'd be one of "those people", but yup, I am.

Maybe I should have a go at it.....
The malt syrup, if you can find it, is a good thing to have. Also, these are not done-in-three-hours bagels. The rising time is fairly short, but they can/should proof in the fridge (taking up all the real estate therein) for a surprisingly long time. But the result is really swell.

And yes: I <3 Smitten Kitchen a lot. I can't think of a single recipe of hers that hasn't turned out well; the photos are gorgeous, and her voice is delightful.
Whole Foods, you say? Duly noted...
(also, I should be able to make lox...)
citibit

June 2014

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