A friend of mine recently emailed to me this article. In it, the author tinkers in her kitchen to see if making things that she might normally buy at the store is really more cost effective. She figures in the cost of materials and the energy used to turn on the oven.
In the article she finds that making bagels is more cost effective than buying them. I've made bagels a few times and concluded that making bagels is silly. I mean, I live in Brooklyn. There are two bagels places two blocks from us, one in either direction. And, making bagels, although not hard, is not easy either. Loaves of bread are easier than bagels. But, since she was adamant, and posted a link to the recipe she swears by, I thought I would give them another go.
Her recipe was easier than the one I had been using. The one I used had you form the bagels, let them rise, broil them for a minute on each side, then they rest, then boil them, more resting, then baking. This recipe skips the broiling part which cuts out a good chunk of time. And that means I get to eat the bagels sooner. And so does Andrew.
Will bagels become part of my normal baking? If the other family members have anything to say about it, they will be. My guys love bagels. I'm still not sure though. I'd take a scone over a bagel any day.
7 comments:
This is so spooky! Today I brought into work a bagel filled with creamed cheese and ham for my lunch and my work colleague who comes from New York was telling us how REAL American bagels taste and how they should be made. So weird that your post should be on bagels today!
She misses a lot of foods from NY, mostly proper pastrami and salt beef and original chewy bagels!
you amaze me...
and now i done want me some bagels. :)
so were they any better being fresh from your own oven or is it worth the 75 cents and a walk to get one down at the corner?
For some reason, I thought you were saying "boil" when you've told me about making bagels over the phone. I was picturing little doughey donut-shapes bouncing in a pot of water. Broiling them makes so much more sense.
I want to eat one so badly! They look delicious. Yummy.
Marti, they are boiled. Your mental image of them bobbing about in water is correct! Though, they are only boiled for a minute or two...then they are baked.
Kathy...I don't know. They are gone now. And I made them the day before yesterday...which I just find frustrating. I go to all the work and then people actually eat them. I mean, let them sit around a little! My goodness.
I'm totally with you on the bagel vs. scone debate. And I liked that article. I've always through yogurt was super hard but it sounds like I could actually make it!
Yum! Though I have a question: what's with the broiling part? I knew that boiling before baking makes for really yummy, chewy bagels but what does broiling do for them (and especially before they're boiled, which would seemingly undo any effects of the broiling?)? Did you notice a difference in texture/taste for not broiling this time around? Please explain, oh Wise Baking Guru.
At first glance I thought you were making doughnuts and was so excited for you about another To Do list item being crossed off. When is it time to make the doughnuts?!?! ;)
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