I have always wanted to try making bagels. I don't know why. I guess I'm a New Yorker at heart, even though I don't really like living in big cities. And the east coast is too uptight for me. But anyway, I had a vague notion in the back of my head (not unlike the notion that you can't refreeze meat) that they are time consuming. Except! This time my notion was right! But we'll get to that.
Serendipitously, or so I thought, I came across this post via Virginia Cooks! on the dawn of my snow day. All day to putter around the kitchen! Perfect! Unfortunately, they were apparently "craptacular" bagels. I think this is the PG version of "asstastic."
Not to worry. I have always had this recipe from Smitten Kitchen in my head when I was lusting after a steamy bagel making session. Oh yeah. I can see it now...flour, steam, gentle submersion. Mmmmm. But then! Out of nowhere, like a shot of cold water - they require high-glucose flour. I took my heartbreak to Facebook, who seemed to think I could overcome that with some therapy and a little all-purpose flour. So there I was, ready to dive in. Only to find the bagels need to retard in the fridge overnight. Thwarted. Bagels and I are going to take a break. Get a little space. See other carbs.
For example, I've decided to see an English Milk Loaf.
This loaf loves me for who I am, all-purpose flour and all.
And it will be ready to go when my left-over split pea soup is thawed in a couple hours.
BTW, I made this soup with the left over organic ham from Christmas dinner. It is so satisfying and delicious. Just sayin' (Oh the smell is better and better. I'm almost in tears that this is the last batch in the freezer...I may need to get another exorbitantly expensive ham from Kathy at Open Range Meats in Pecatonica).
snOMG! Why don't I make fresh bread all the time?!?! Nom nom nom.