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The Pretty look is a lie. Don't let this bagel fool you!

Don’t let the pretty picture fool you, this was a disaster.  I am not even going to bother giving you the recipe, because there is just nothing good that will come of it.  I had based it off the Le Cordon Bleu’s recipe, which was my first mistake,… after all what do the French know about bagels? Nothing.

The only good thing that happened was finding out that a dill weed bagel is a pretty good idea.  And for next time, when I try another recipe, that’ll definitely be one of my experiments.

This was when the bagels still had hope. Back when they were rising, before poaching and baking.

The thing about bagels, bagels are a really long process.  They are a yeast dough, so plenty of rising, shaping, more rising.  Then the additional step of poaching the bagels to give them that beautiful sheen and color when you bake them.  The poaching is when it became apparent that things were not going to end well.  They just didn’t puff up like you’d expect!  They puffed, but not like a big ol’ chewy bagel should be.  It was way too dense, like it wasn’t even trying.

And if we weren’t adding insult to injury, the bagels burnt in the oven.  Even after I checked on them five minutes early, they still were already burned.  What are you doing to me bagels!?!  As you can see, the bagels were very sad about this.

Sad, Burnt Bagels

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Omg that first bagels still looks enticing though.

March 14, 2011 11:22 am

Don’t let it fool you!

March 14, 2011 2:17 pm

Dude. I feel your pain. I tried making soft pretzels once. Dough. Boiling water. Baking. It was so, so promising right up to the very end. Then I took them out of the oven and realized that they were now pretzel-shaped rocks. Beyond hard pretzels. Your teeth would break before they would. I still keep one under my pillow in case of intruders.

But get back on that yeasty horse. She may buck you off a few times, but sweet Jesus, when you tame her she will treat you right.

And make you fat. :)

Happy cooking!

March 17, 2011 2:25 am

Comment now!
















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