I'M KVELLING OVER HERE: REAL HONEST JEWISH PURIST'S BAGELS

Ok, so normally I start off my monthly Daring Bakers post by telling you how the challenge scared me and I wasn't going to take part until some one talked me into it. Well, not this month, honey!

This month we were challenged by Quiella of All Things Edible and Freya of Writing At The Kitchen Table to make bagels. Jewish bagels. I know next to nothing about bagels, other than I like them, but the notes in the recipe indicate that these are Jewish bagels because they conform to Kosher laws, meaning they have no eggs, milk, or oil. The only ingredients are flour, yeast, salt, sugar or honey and water.

I've never had much luck using yeast before, but being a member of the Daring Bakers means to be daring and adventurous. Goonies never say die!

Ahem. Anyway! As I was saying, I've never had much luck with yeast and pretty much gave up trying to make bread years ago. But this sounded like so much fun, with the kneading and the boiling and the customizing of toppings.

This is a thrilling picture of my yeast proofing.

I have never actually seen yeast do this before - you could see it moving around in there! Sort of freaky. And below here I am adding in my flour. I should mention that I had to use whole wheat bread flour as the grocery store only had whole wheat or multigrain bread flour, they were out of white. At first I was disappointed, but I only had so much time that day and couldn't go to another store. In the end I was glad I'd used whole wheat though. The flavor and color were terrific. I used 7 1/2 of the 6-8 cups in the recipe. I wasn't completely sure my dough was "a nice stiff dough...quite elastic, but heavy and stiffer than a normal bread dough" but it seemed ok. Now came the first hand-wringing moment...the rising. Was the yeast any good? Would the dough rise, and double in volume?
Yes, yes it would. Here it is after only 20 minutes!

Here's my formed bagels. I went with the ball method of forming them - I cut the dough into 15 pieces, then gently squished the dough into a ball and poked my fingers thru the middle to make the centre. The bagels sat and rose some more while I got my water ready. Then I boiled them.

All my bagels were floaters, no sinkers here. Next time I make these (oh yes, there will BE a next time) I will make them smaller. Maybe 20 to start and see how that goes. They were so big I could only boil 2 at a time. After the boiling was the time to decide how or if you would top your bagels. I left some plain, topped some with dried minced onion and some with fresh minced garlic. I can't even describe how great the house smelled. FYI to anyone who makes these - go heavy on the cornmeal on your baking pan. One of the bagels stuck to that pan like it had been cemented there. There they are - aren't they gorgeous! I can't believe I made these all by myself. They are delicious, especially with a schmear of cream cheese. Scott packed some up for freezing, although I don't know why he bothered, we are going thru them like wildfire.

So there's my Jewish bagel saga! Thanks for reading. If any one out there would like to give these a try, and you should, go here for the recipe. All the members of the Daring Bakers are posting about their bagels today, June 27. Please check them out; I have a list of everyone in my side bar.

I am going to close this post out on a bit of a sappy note. This is my third challenge with the Daring Bakers. I am astonished at the amount of confidence I have gained in the kitchen in that time. I am doing things I never would have imagined I could do. I am learning techniques I've always wanted to try. I am more willing to take chances and try new things that in the past I would never have dared. I am kicking ass and taking names! I would like to thank Mary for nominating me as a member of the DB's. I thank Lis and Ivonne for saying yes, and of course for coming up with the whole Daring Bakers thing in the first place. I would like to thank Brilynn for challenging us with the Crepe Cake. Thank you to Helen for the Gateau Saint Honore. And thanks to Quiella and Freya for the bagels. You guys and the rest of the group are a great bunch of people and I am so happy to be part of this group. Until next time!