Crunchy, tasty, but oh, so much work.
This week’s recipe is Bagels from Baking with Julia by Dorie Greenspan. You can find the recipe in the book, or on Heather’s blog. And to see all the other blog posting, please click here.
I started the recipe on Sunday after we got back from another day of pumpkin picking. This time it was with my twins club. It was a beautiful day and there were tons of pumpkins.
We also had a chance to go through the corn maze. I have to say that I was a little scared thinking about being stuck in a corn maze with two 4 year olds. Even inside the maze I had to hold it together when it seemed like we were walking around and around too much.
The kids did have a good time running, and they found lots of caterpillars to hold their attention.
We did make it out safely.
Back at home, I made the dough. The only change I made was to use barley malt syrup instead of sugar. I let the dough rise in my unheated oven for one hour. Nothing happened, so I put it back in the oven and put the oven light on for an hour and it rose a little bit. Then I punched it down and put it in the refrigerator overnight.
The next afternoon, I took the dough out and made the bagel shapes. Then I dropped them into the boiling sugar/baking soda water for a minute. I kept the bagels meant for poppy seeds in for 45 seconds and the bagels meant for sesame seeds in for one minute. After the egg glaze, my kids were given the job of sprinkling on the poppy seeds and sesame seeds.
I got the poppy seed bagels in the oven fine. But then I totally missed the directions where it says to leave them in the oven after cooking. I realized it when I put the sesame seed bagels in, but then it was too late. And I forgot to reset the oven back up to 500 degrees before putting in the sesame bagels. Oh well.
The bagels turned out beautifully anyway. The sesame seed bagels had a nice crispy, crunchy crust, but at least one of the bagels was a little undercooked inside. The poppy seed bagels were good, but not very crunchy. I think the lesser boiling time and less oven time caused the softer crust. And I should have made the holes larger because after baking, most of them closed up almost completely. So they were more like bagel rolls than bagels.
It was neat to make my own bagels, but frankly, I would rather buy them than make them. This recipe just was not fun for me.
In two weeks, we get to choose our recipe. Not sure what I am going to do yet. Check back soon!
Marlise, I love all the pictures of your kids, pumpkin picking and helping with the bagel backing – always a joy to see them! I think your bagels look wonderful with a great color – poppy seeds and sesame seeds are just perfect toppings!
Thanks so much for the comment!
It’s great when the kids get their hands “dirty”.
Sometimes its just easier to buy then bake – especially when you are near a good bakery!
Very impressive! I’m not nearly as brave as you when it comes to baking – or corn mazes for that matter. I always cheat and cut through the stalks
Hey Marlise – great job! Love the bagel rolls. I finally jumped back in TWD!
Your bagels look lovely. I always love seeing kids involved in cooking – our daughter has become quite the cook. I enjoyed these, sure to make again.
Thanks so much for the comment. I loved your brussel sprout salad on your blog. I have to make that one.
Marlise, your children will soon be rewarded with the title of “I am the master of the bakers (and I have to thank mom for that!” . They work so well and you are such a wonderful mom!
Your bagels turned out beautiful. You have the choice to buy bagels if you fancy eating them. I’m forced to make them as they still are quite unknown here…(luckily I loved the whole procedure)
Thanks! My daughter is already the master baker of her preschool class. One day the teachers were making lemon bars with the class and when L saw the lemons, she asked the teachers for the Microplaner to zest them! She is learning so much. Glad you liked making the bagels. They were really good.