Friday, November 16, 2018

Egg Bagels for November

This month, Kitchen of the Month, Karen BakingSoda of Bake My Day!, challenged the Babes to make Egg Bagels.  It’s been a long time since I’ve made bagels, so I was looking forward to trying a new recipe.  I kept waiting for the recipe to be posted in a readable format, but finally gave up and requested two of Beth Hensperger’s bread books from the local library, hoping against all odds that the recipe would appear in one of them.  Eureka!  It did!  The book in question is Baking Bread:  Old and New Traditions.

From there, it was smooth sailing.  I made the potato water and let it cool to the right temperature, then assembled all the ingredients.  While the dough was proofing, I turned on the oven and started heating the pot of water.  My oven seems to take forever to get to temperature, and a pot of boiling water takes nearly as long.

When the dough was ready (does this look doubled to you?), so was I.  

The whole process went quickly, and I ended up with a batch of lovely egg bagels that I’ve been nibbling on for the last week.

Karen has posted the recipe with her notes and variations on her website. 

Hope you join us this month!  If you do, send your information to Karen by December 1st to be included in the Buddy roundup.


Karen said...

Yours look perfect! I just happened to own the book, mostly because I can't stop buying cookbooks!

Karen Baking Soda said...

Very smooth sailing Judy! Lovely bagels indeed! (Thankful for libraries!)

Elizabeth said...

I love the bowl showing the doubled dough! I had the same experience. This dough really really wanted to rise, didn't it?

Did you use the full amount of yeast? (I didn't, and still the dough refused to stop expanding. It was like the section about carrying unbaked bread dough on the street car in George Papashkily's lovely book "Anything Can Happen":

Trolley was crowded and hot like a devil's cook oven. Long before we came even to Dickerson Street I could feel the dough begin to grow under my hands. Man next to me got off and a lady sat down beside. By now dough was size of wineskin. I pushed down in few places and it was quiet for couple minutes. More people climbed in. My dough was breaking through the paper in the corners. No matter how I held still got bigger and bigger and again bigger. My God, I thought, pretty soon it's gonna fill the whole trolley.

hobby baker Kelly said...

Now that is some happy dough! Beautiful color and perfect shape!

Katie Zeller said...

The bagels are beautiful.
Water always takes forever to boil. lol

Cathy (Bread Experience) said...

Your bagels look lovely Judy! Love the photo of the doubled dough.