Wednesday, May 6, 2009


I've been wanting to bake bagels for a couple of years now, but never got round to it for one reason or another. Since I have myself a professional on hand, I figured now was a better time than ever. On top of that, this Slate article seemed to suggest that making bagels yourself makes sense financially, nutritionally, and for your mouth. I'm not sure Jennifer Reese calculated in the $7 jar of organic barley malt syrup & $13 bag of local organic Fairhaven Flour when she made bagels for $0.23 each, and she definitely didn't use Nancy Silverton's recipe if she made her bagels in 3 hours, start-to-finish, but even so, I found the article to be validation for my bagel-making dreams.

My crying convinced Lucy it was worth it even though we'd have to knead the dough by hand for upwards of an hour.

I'm calling this a recipe in progress because Lucy didn't like the "crumb" on the bagel and pronounced it "not-chewy" and "not-bagely" so we're going to try again until we reach perfection. Perhaps my sourdough starter needs some time to grow? Or maybe our kneading wasn't quite vigorous enough... Caveat: everyone else who tried them, including one ex-professional-baker, said they were really really good, and especially bagely bagels... but I admire Lucy's pursuit of excellence and will follow her to achieve the peak of bageldom.

Here are the delicious results of our efforts:

Measuring ingredients on our postal scale

Kneading our hearts out

Shaped dough, nice and puffy the next morning

Into the boiling vat (H20 + baking soda for alkalinity)

Sesame, poppy seed, garlic & salt. Yum.

And the finished product, a tad overbaked, fresh from the oven


  1. those look uberdelicious. like i said before, i'm very impressed with this endeavor :)

  2. aw thanks! I'll let you know how the next batch goes.

  3. yeah! apparently that's what helps give them that shiny, chewy outside. cooooool.