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Saturday, 28 March 2015

bagels for non-bread makers

After spending 11 years in Montreal, all other bagels are just not the same to me anymore. Maybe it's the wood ovens or genetics or Montreal tap water. I'm not sure what kind of voodoo Montreal bakers do to make their bagels taste like they do, but I haven't found another variety that I like as much and I can't replicate them at home.

The closest I've come is this recipe from Serious Eats: http://www.seriouseats.com/recipes/2011/03/how-to-make-homemade-bagels-a-la-jo-goldenberg-recipe.html It's a great one for those of us who should never be allowed to make bread because Bad Things happen. The kids love helping me make these, especially rolling them out.

Don't be put off by all the steps and the weird ass instruction to boil your bagels. They're not having a laugh, it really is the secret to making a great bagel. The only change I make to this recipe is the addition of 1tsp of baking soda to the boiling water. I have no idea what it does but I heard somewhere that this is what makes Montreal bagels so distinct; I throw it in there for good luck. Oh and I don't bother flipping them when baking and I bake for 20 minutes in total.



It does look labour intensive when you read through the recipe, but it really isn't. The process takes time because you have to let the dough rise, but the actual hands-on work is brief.

Here, let me break it down to help illustrate this:
-Chuck everything in a food processor. Blitz for about 1-2 minutes.
-Chuck dough in an oiled bowl with cling film on top. Stick it in the airing cupboard. Faff about on the Internet for an hour. 
-Divide dough into 10 pieces, make wriggly worms, drape around your hand and roll the ends on a counter so they seal. Go faff about on the Internet again for about 10 minutes.
-Boil the water/sugar/baking soda in a large pan, simmer bagels in batches for 1 minute (I usually do this in three batches, so it takes maybe 5 minutes.) The girls do the timing because small children get really excited about crap like that.
-Use child labour to brush the bagels with egg wash and to sprinkle seeds on top. Internet faffing optional at this stage.
-Bake for 20 minutes and play a few rounds of Candy Crush. Leave to cool. 

Slice and freeze if you've got some self control and won't devour all 10 bagels in the same day.

2 comments:

Freckles the Talking Boy [tm] FtTB said...

so talented! :-) [the boiling step is also done with pretzels--your bagels look unbelievably delicious...]

Mary Lynn said...

Okay, I'm totally going to try making these.