What kind of a creative jewish mom would I be if I didn’t try my hand at homemade bagels? Truthfully, before this blog was born I did actually bake bagels a few times as we had just moved from Jerusalem (where American style bagels are aplenty) to Northern Israel (where at the time American style bagels were scarce) and one of my sons just had to have bagels! Fast forward to a good five or six years later, and with the husband out of town for the first shabbat after Passover, I decided to try bagels instead of the traditonal key shaped challah I would normally bake. (Of course I did not forget about the key theme and made key shaped napkin rings!) Lest I digress, I enjoyed making the bagels, but it certainly is quite time consuming, and best done when one is not under pressure!
After the dough rises once, bagel shapes are formed. I did remember from my previous bagel baking that the recipes call for bagels that are half the size of the store bought ones, so I took this into consideration and made half the amount of bagels that the recipe indicated….which turned out to be about 23 bagels for 2 kilos of flour.
Here we are, boiling those bagels, so far so good. And after boiling they were looking really big and fluffy. Something happened though as they began to bake and they deflated a bit, could be because my oven somehow wasn’t up to the required temperature however. Hmmmm.
Nonetheless, the results looked pretty good. As far as taste, not all the kids loved them, I gave myself a B+ though my daughter loved them toasted during the week.
So hopefully this wasn’t a tease, but sorry, I’m not going to share a recipe with you, until I find a recipe that is excellent! This is just some inspiration to try making bagels yourself, and it’s certainly a fun thing to do with the kids! I’d like to try making something healthy, like spelt, so I’ll let you know if it happens!
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