Bagels – Everything and the Kitchen Sink

When Pat and I first started dating, we would spend whole “date days” in the kitchen. He had been in a third world country for 27 months so was all about good, home-cooked American FOOD! And being a foodie and kitchen-dweller myself, who was I to complain? We made so many things; steak (no one cooks it like him), homemade pasta, Gordon Ramsay’s Beef Wellington (Master Chef Jr. – if an 8 year old can make it, so can we), cookies, pretzels, french fries, onion rings, the list goes on. Some things turned out, some didn’t. One recipe that stuck hard, and is now requested by friends and family – bagels. IMG_2587

We perfected this early on, and due to high demand we usually make multiple batches at a time. Our go-to recipe includes onion and garlic powder in the dough, topped with Parmesan and sesame seeds. I may have tried a cinnamon and honey variety once, and perhaps even blueberry? We’ve made them so many times, I forget. Most people seem to prefer the savory variety, so we tend to stick with that. The recipe makes 8 regular sized bagels, so we make 3-4 batches at a time. We did 3 today and were done in an hour or so, give or take bake time.

After we finished the bagels – Pat always eats one immediately… quality control and all that – we did a very adult thing. We replaced our kitchen sink. It’s probable been a month or more now since the extendable spray nozzle on ours busted and started leaking all over the place. We found that extending it and letting it hang in the sink allowed us to keep using the faucet without making a mess below the sink. However, that threw off the pressure so it’s been spluttering and pulsing ever since. It’s obnoxious, but it works. We priced out a full set replacement and were finally able to start the project!IMG_2608

The longer I am an “adult”, the more little things like this make me happy. For the record, that ‘before’ picture is my sink in dire need of a clean – in fact looking at it makes me a bit sick. However, the right sink compartment is no longer capable of getting as clean as that dirty left compartment. And I wasn’t about to put forth any effort just before ripping it out. My experience has led me to believe that porcelain sinks in the kitchen are not ideal. At some point, they no longer come completely clean. We debated over replacement sink material for some time, and while we weren’t perfectly satisfied with any of our options, we agreed that stainless steel would be the easiest to clean. Lord knows I’ve spent hours of my life now doing dishes in stainless steel sinks and subsequently cleaning them. Thank you Starbucks. We need one more part to finish the plumbing underneath, but it looks amazing!IMG_2633

So now I have a beautiful new sink and faucet, a clean kitchen, and all the bagels we can eat! I’d call that a good day.

Cheers!

Whitney

Currently eating: Banana Bread – recipe coming soon!

Currently drinking: Black Ink Red Wine

 

Bagels

Ingredients

4 cups flour

1 Tbsp sugar

1 1/2 tsp salt

1 Tbsp oil

2 tsp yeast

1 1/4 – 1 1/2 cups warm water – start with 1 1/4 and add more if needed

Additional/As desired

3 Tbsp garlic powder

3 Tbsp onion powder

Pictured toppings

Shredded Parmesan

Sesame seeds

Instructions

  1. Combine all ingredients in a stand mixer and use a dough hook to kneed until incorporated and a ball forms.
  2. Place dough on a floured surface and kneed until it is soft and consistent. Divide into 8 equal parts. Let the dough rest for 5-10 minutes.
  3. Boil a large pot of water. Once boiling, add a Tbsp of honey or maple syrup.
  4. Preheat oven to 425°F.
  5. To make bagels, form each piece of dough into a ball. Flatted slightly and then poke a hole through the middle. Work the ring in your hands until round and smooth. You could also form the bagels by rolling each piece into a log and then combining the ends, but I find the first method to be the easiest and it results in more uniform bagels.
  6. Depending on your pot size, drop 3-4 bagels into the boiling water and let cook for 20-30 seconds. Flip the bagel and cook another 20-30 seconds. Scoop the bagel out of the water and place on a parchment paper-lined baking sheet. Top as desired before water evaporates., then continue process with remaining bagels.
  7. Bake for 20 minutes.
  8. Toast and top with cream cheese! Or make it into a sandwich. Or top it with other yummy things.

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