g chat, scrabble and making bagels
The first three hours of my day today could be summed up as: Lazy. We watched two movies (The Little Mermaid and The Secret of the Nimh,) and ate yogurt.
From 11-1, however, could be summed up as: You crazy lady, why you do so much? In a two hour span, I made bagels, two loaves of bread, vacuumed, mopped, did laundry and played scrabble with Katie Ett.
I used to pull this kind of crap when I was pregnant and it’d annoy Matt to no end. Especially because at 7 o’clock at night, I’d put my feet up and whimper.
“You do too much,” he’d say. “Why can’t you be like a normal person and space all that stuff out over the course of a week?”
Because I’m me, of course.
While sitting through the last movie…to which I’m still confused about the whole thing, I suddenly got a craving for bagels.
I’ve made a lot in my life, but never bagels. I had no idea how they were made. Personally, I thought Panera waved a magic wand and BAM they appeared.
With cinnamon sugar chunks in them.
Anyhow – bagels.
I set up my kitchen in my usual fashion for when I want to bake and yet still have witty conversations.
And listen to music, of course.
So, between the kneading, the mixing, the rising and the baking, I played scrabble and mopped the floor.
Because that’s totally normal.
So. Let’s talk bagels.
After you mix all the stuff together, you let them rise in little dough balls.
Then, after they rise, you roll them into little snakes and then make circles.
And then, like Jesus, you make them rise again for 20 minutes.
But then, you do the craziest thing…
You boil them.
I know. Weird.
But then you get back to good and bake them.
And as I sit here typing this, I can honestly tell you that, yes, in fact they taste like bagels.
Rather – when I told Ett, it turned into : HOLY SHIT THESE ACTUALLY TASTE LIKE BAGELS.
But that’s neither here nor there.
Here’s the recipe! (Courtesy of Allrecipes.com)
- 1 teaspoon active dry yeast
- 1 1/4 cups warm milk (110 to 115 degrees F)
- 1/4 cup butter or margarine, softened
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 egg yolk
- 3 3/4 cups all-purpose flour
How to get ‘er done:
In a mixing bowl, dissolve yeast in warm milk. Let sit for a few minutes while it ferments and gets frothy.
Add the butter, sugar, salt and egg yolk and mix well.
Stir in enough flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. (Or be lazy like me and have your stand mixer and dough hook do all the work.)
Shape into 10 balls and place on the counter to rise for about 60 minutes.
Once about double in size, or at least noticeably puffy, roll them out into 8 inch long snakes and create a circle. Place on a floured surface. Cover and let rest for 20 minutes.
In a large saucepan, bring water to a boil. Drop bagels, one at a time, into boiling water. Leave them for about a minute on each side then remove with a slotted spoon and place 2 in. apart on greased baking sheets.
Bake at 400 degrees F for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.
(By the way, Ett, PING.)
Posted on November 29, 2011, in Cassie and tagged homemade bagels, how to make homemade bagels, katie ett and her nonsense, kitchen shenanigans, multitasking should be my middle name. Bookmark the permalink. 16 Comments.