Eating clean. It’s been real, it’s been fun, and it’s been real fun. It’s also been adventurous. Recently, in my committed attempt to eat bagels that do not have additives (like derivatives of human hair in them – blah!), I decided to make my own bagels from scratch.
The idea came to me when I had stopped in my neighborhood bagel shop and saw that a single bagel cost a whopping $1.30! That meant that a dozen bagels would cost me well over a dozen dollars (even with the price break you usually get by buying a dozen of anything), and I had a hard time forking over so much money for something that was made with flour (cheap) and water (really cheap). But, there was no going back to the store-bought, 12-for-$5 bulk bagels either. So in a flash of genius (or maybe sleep deprived delirium?), I decided I would cut out the middle man and make the bagels myself.
Now, I don’t know about you, but I love New York style bagels. There’s just something about their chewiness that makes them so much better than the lighter, airy bagels out there (sorry Montreal bagel lovers!). So I decided to try out a recipe for chewy, New York style bagels (which I found here).
Having baked bread before, I knew that I would need to allow ample time for the dough to rise (Read: This will be a multi-hour process). However, what I didn’t account for were the many steps involved in the bagel baking process, which also included shaping the bagels and boiling them.
Now don’t get me wrong here, boiling bagels takes like a whopping 5 minutes once you have the water going. That wasn’t too bad. But where the real added time comes in in cleaning up all the mess that comes from boiling bagels (where do you put a dozen wet bagels once you take them out of the pot?) and sprinkling on sesame seeds (“nature’s confetti”) … which makes a mess that is really <insert-adjective-of-choice> to clean up.
All that by itself would have been okay, but I had no idea how to then bake the bagels to get the flat bottom and nicely rounded top. Do you bake them upside down and then turn them over halfway or is it the other way around? Or, maybe you just leave them as is and hope they bake evenly? “Hmm…These are questions the neighborhood bagel baker who charges $1.30 per bagel would know the answers to…”
In any case, I made a few guesses and a big mess and ended up with deliciously chewy, albeit misshapen, bagels. I’ve never felt prouder eating an uglier piece of bread in my life.
At the end of my bagel-baking adventure, I had delicious, “clean” home-made bagels that cost me a couple bucks (and a lot of sweat equity) to produce. And more importantly, I held the neighborhood bagel baker (and his prices) in much higher esteem. Maybe $1.30 for a bagel ain’t so bad after all!