Gratuitous Bagel Post
Just want you to know that it isn't all cancer, all the time, 24/7 around here. Sometimes we like to forget about it for a while.
So, continuing my now-hallowed tradition of non-sequiturs in this blog, I thought I'd share with you the latest of my attempts at breadmaking.
Every few months I like to try to master new stuff in the kitchen. Last year I went through a grilled pizza phase and a cupcake phase. The year before that it was saganaki and homemade ice cream (not at the same time). I started in on breadmaking last summer, and have managed to pull off several baguettes, a couple of peasant loaves, and one batch of dinner rolls.
Today, I tried my hand at bagels. Something to make you all hungry if you're reading this Friday morning.
Brunch anyone?
So, continuing my now-hallowed tradition of non-sequiturs in this blog, I thought I'd share with you the latest of my attempts at breadmaking.
Every few months I like to try to master new stuff in the kitchen. Last year I went through a grilled pizza phase and a cupcake phase. The year before that it was saganaki and homemade ice cream (not at the same time). I started in on breadmaking last summer, and have managed to pull off several baguettes, a couple of peasant loaves, and one batch of dinner rolls.
Today, I tried my hand at bagels. Something to make you all hungry if you're reading this Friday morning.
Brunch anyone?
posted by Zachary Knower at 8:08 PM
7 Comments:
Sure you don't want some sourdough starter? Those are some mighty professional looking bagels! Kris
I'll take a sesame, not toasted, with a schmear please.
Damn!! Those are very NY-H&H-lookin' bagels! I'm very impressed by all the breads, but especially the flaming cheese--I didn't know such a thing existed.
In any case, I'm looking forward to the 5th even more after this post.
ps-I LOVE the non-sequitors.
xoxo
Those bagels look tremendous! Will you post (or email) a recipe?
How the fuck did you make those bagels
I'll send the recipe to anyone who wants it.
It's from The Best Bread Ever, which is Charles Van Over's brilliant book about making amazing bread using, I kid you not, a food processor. The secret is in doing a slow cold ferment instead of a warm one.
Folks who want details should send me an
email.
Hmm. That link didn't seem to work.
My email is zknower@earthlink.net if you want the recipe.
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