April 16, 2010

MellowBakers Bagels

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Although I love homemade bagels I was a bit reluctant to bake them for the MellowBakers. I have the option to skip it but after reading Paul's post I changed my mind; his bagels are very pretty and nicely golden brown [my bagels always come out anemic]. And I'm glad I did because I love the flavor and chew of Hamelman's bagels. They are as good as BBA's but the procedure has an added step of leaving the boiled doughs in ice water before baking. I'll be honest, I omitted this step because I find the 3-minute ice bath too long and what's the reason for it when the bagels are going immediately into the oven anyway.

Aside from looking like vampire bagels, they are thinner and have larger holes than what you normally buy from the stores and I found out from Paul that this is Montreal style and the fat ones with almost no holes are New York style. I never knew that. Thanks Paul. I don't have any preference as long as the bagel is yummy and chewy....and these are yummy and chewy....and really nice with grated young Gouda cheese mixed with chopped roasted sweet yellow or red bell pepper (pimiento) and a tablespoon of mayonnaise.

If anybody wants to try making these bagels here is the recipe.


Rosemary & Garlic said...

I have bagels for breakfast, wish I had your spread.

Oggi said...

Anne Marie, pimiento also goes well with cream cheese, just add a little salt.

Joy said...

I have been meaning to try bagels again. I just joined the club. Hopefully, I'll get to this challege.

Oggi said...

Joy, welcome to MellowBakers.:)

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