Bagels Homemade: Sesame, onion and salt
I consider most Saturday mornings productive if I get up, perk some coffee and read a few sections of the New York Times all before noon. Compared to many weekends during college, this is, after all, an improvement.
This morning, I forever raised the bar for Saturday Morning Productivity. I made homemade bagels. Yeast, water, sugar, salt, flour, kneading, resting, rising, shaping, boiling, and baking. They’re perfect and delicious.
I followed this recipe by Aimee of Under the High Chair and, gasp, I followed the recipe exactly. Double gasp, this included using white flour. I did keep the raw cane sugar for the sugar. And I did allow myself one creative flourish for a topping: dehydrated onions mixed with salt. (Poppy seeds and salt on the rest.)
Here’s the biggest shock, though. How does Aimee, a mother of two wee ones, manage to make homemade bagels? And how find time did she videotape herself shaping the dough for the helpful video tutorials? And how does she clean everything?
‘Cause I just glanced in my kitchen, and it looks like a flour mill and a poppy seed factory exploded simultaneously.
Good thing some productivity can be postponed until the late afternoon.