Best Homemade bagelsSchool is going to reopen on 24th and we just registered my daughter in first grade. Yes she is excited about going to school. I don’t how she is going to wake up in the morning, both mom and her kids are not morning persons, you can say we are late morning persons. So making breakfast is almost like a brunch. I love bagels, and my first encounter with bagels happened in Starbucks many years ago. I also love the Starbucks cold coffee, but not the hot one, for me it is too dark. To drink it I need lots of sweeteners. However love to enjoy their breakfast treats.
You trust me Bagels are best when toasted and applied with a heavy dose of cream cheese. Yes flavored cream cheese is merrier. I wanted to make bagels at home for long time. But when my trusted King Arthur flour site called for high gluten flour like Sir Lancelot flour, I got skeptical, as I know it will be waste. I am not going to make too many bagels at home, so buying a 5 pound bag is not a good idea. But when I saw this recipe in Peter Reinhart’s Artisan Breads Every Day book, I thought I should give it try. When I checked my pantry I have everything mentioned in recipe is in hand. So decide to give it as this month “Baking Partner’s challenge”. This could help everybody learn how to make bagels at home. Even though it is two day process, I liked it as the end product is delicious, and you can get the taste of bagels you enjoy in the stores.
Most food historians have come to the conclusion that the bagel is of Jewish origin, probably from Poland, sometime in the 17th century. However there is no exact information is available. This crusty ring shape bread with name bagel–the word means “bracelet” in German was the everyday bread of the Jews in Eastern Europe, and has become the most famous Jewish food in America and becomes American breakfast bread.
Nowadays you find bagels with all kind of topping with seeds, onion garlic, you name it. There is sweeter version of bagels with cinnamon sugar as well as raisins in them. The original version of bagels are made with plain water by throwing the risen dough into boiling water for few seconds then drained and cooled and baked until they become golden in color.
It is really delicious when you eat fresh bagels; they are chewy in side and crisp outside. If not consumed immediately, there are certain storing techniques that can help to keep the bagel moist and fresh. First, cool bagels in a paper bag, then wrap the paper bag in a plastic bag (attempting to rid the bags of as much air as possible without squishing the bagels), then freeze for up to six months. When you want to eat them, you need to cut open the bagels and then toast and enjoy with your favorite cream cheese bread.
Here come the best homemade bagels you can make it in comfort your kitchen. Please make stop at other Baking Partner’s blog too see their version of this delicious treat.If you want to join next month for baking with use, just e-mail me.