Wednesday, May 27, 2009

Bagels, Part 2 (BBA Challenge)

When I made the dough for this week's Bread Baker's Apprentice Challenge, I divided it in two and made one half into bagel dogs (yesterday's post) and I used the other half to make traditional bagels.
I struggled just a bit to get the raisins incorporated into the cinnamon dough, but they eventually figured out that I wasn't going to give up, and they finally acquiesced into submission. Sometimes you just have to show 'em who's boss! I really, really loved the chewy texture of these bagels and they tasted divine, especially when topped with this cinnamon cream cheese spread.
I also made some plain bagels which I topped with a combination of salt, poppy seeds and sesame seeds. These were quite tasty made into curried chicken salad sandwiches.
I will definitely use this recipe to make all future bagels. Now that I know the technique and how the dough is supposed to feel and react, I'm going to attempt to substitute at least half of the regular flour with whole wheat flour to add some fiber to this recipe.

21 comments:

gaaarp said...

Your bagels look really good, and that chicken salad looks delicious!

Mags said...

Thanks gaaarp! (I'm really having fun with this...lol)

susies1955 said...

Wow, you are SO VERY INVENTIVE. How neat to make cinnamon cream cheese spread and your chicken salad looks awesome.
Do you live around northern NY????????? :)
Great write up, great photos, great baker. :)
Susie

Cindy said...

Your bagels look great. I'd love a bite of that chicken salad sandwich. I made mine yesterday and they were so amazing I am also going to make them again this weekend. My kids said I should just quit the challenge now and make bagels every week!

stephchows said...

OOO can't wait to see how the whole wheat addition goes!!! Whole wheat everything bagels are my favorite :)

Mags said...

Susie... thanks! And I'm hoping my brioche turns out as well as yours did!

Cindy...LOL@ your kids. I think I could be happy making/eating bagels every week too!

Steph... I'm definitely going to try to make them whole wheat. They're my favorite also, and there's no reason I shouldn't be able to accomplish that, right?

Martha said...

Beautiful bagels! Your photos are lovely. Thanks for stopping by my blog and leaving such a nice comment.

Mags said...

And thank you too for stopping by Martha!

HoneyB said...

Beautiful bagels!

Mags said...

Thanks HoneyB!

Angela said...

The bagels look wonderful & the bagel dogs - how creative! This is a very fun way of working through a great book along with others...before I just flipped through it like a magazine in hopes I'd get inspired!

Great Blog! I'll be visiting more often!

=) Angela

Mags said...

Thanks for stopping by and commenting Angela!

LeighSabey said...

Mags (that's my sister's name too!), do you think it would be OK to make these bagels the night before? I'd love to send a batch with my husband to work but would rather not start baking at 4 a.m. What do you think?

How funny that I'm only halfway to 50 but I LOVE your blog!

Mags said...

Leigh... sure, you can bake them the night before. I just individually wrap mine in saran wrap after they cool, then stick them in a gallon freezer baggie. Hubby takes one out of the freezer when he leaves for work in the morning and by the time he's ready to eat it, it's had time to thaw.

And geeze, you're only half way to 50... such a pup you are..lol

thanks for stopping by.

peteeatemall said...

Your bagels look fantastic! I loved making them. Want to make again so...in a real kitchen! Great post!

Mags said...

thanks peteeatemall!

Jia @ Sweet & Savory said...

That bagel with curried chicken salad looks so yummy!!

Jaime said...

your bagels look great - but that cinnamon cream cheese is to die for!

Mags said...

Jia and Jaime... thanks for stopping by and commenting!

Amy said...

They're beautiful! So round and puffy...well done! I used half whole wheat bread flour in mine, and they turned out quite well.

Mags said...

Amy, that's all the proof I need. Next time I'm replacing half the flour with whole wheat. Thanks for commenting!