Whenever I think of bagels, I think of the Bagel shop that was present on the corner of Ridley Road market. It’s interesting because, although I spent the first six years of my life in Hackney, and have never really left it in spirit, I cannot recall actually buying a bagel from there! Instead I spent much of my working life buying New York Bagels from Tesco and Sainsbury’s. They made for excellent breakfasts, lunches and sometimes dinners! Bagels were also a favourite of mine when out and snacking (don’t tell my mother, she detests me eating on the street ). It has never occured to me that I could make these baked good myself, until I came across a blog from another foodie. Angie made them seem so easy to do, I though, ‘let me try this’. So I did.
This was my first attempt. They were really easy to make and were quiet tasty. They made for a nice addition to Ignacio’s birthday breakfast. Tomatoes, olive oil and salt for me and mascarpone and honey for Ignacio.
And then, as one is want to do, I got curious about the whole bagel making process. I ‘discovered’ a few more things and slightly altered what I did for the bagels I made on New Year’s Eve for our New Year’s Day breakfast. I made a hole in the little bagel rounds with the end of a wooden spoon (the first time round I rolled the dough into a ‘worm’ and squashed the ends together). I added maple syrup to the water that I boiled the bagels in. I covered the bagels with an egg glaze and sprinkled poppy seeds on the top.
The second batch came out really nice. I used the egg glaze to make a tiny portion of scrambled eggs which I ate with the bagels for breakfast this morning.
Moving into 2021, bagels are definately coming with me. They are easy to make and they are so tasty. I will continue to perfect my technique with time but I am having fun experimenting!
The original recipe and method that sparked this inspiration.
4g dried yeast
2 tbsp sugar
1 tsp salt
230g bread flour