I don’t mean to brag, but boom. I made bagels. Aren’t they a bunch of beauties?These things are whole grain and you know what? They’re not half the hassle I imagined. In fact, making bagels was extremely easy. Just don’t tell anyone that. I’d rather they be impressed.
If you zip your lips, I’ll share all of my bagel making secrets with you so that you too can fake out all your friends and family.
No blood, sweat or tears went into anything you see here. No one has to know that though.
I’ve been wanting to make bagels for a while because, well, I’m weird. Eric always says one major difference between us is that when he eats something he really enjoys, he says to himself: “I have to go there/get that again.”
I take my eating experiences as challenges accepted in my own kitchen. I ask myself: “Can I recreate what I just ate?”
Even if the answer is no, it never stops me from making an honest attempt.
That brings us to these bagels. Our local grocery store recently came out with corn bagels. Out of curiosity, we decided to give ’em a go and let me tell you. Game changers.
When we ate them, Eric and I would have full blown discussions about how/why we had never had corn bagels before.
The subtle sweetness!
The to-die-for texture!
The fact that we could get six of these bad boys for only a buck fifty!
Store brand stuff, for the win.
Then – just like that – they were gone. At first, we assumed everyone else all of a sudden got hip to our game and hopped on the corn bagel bandwagon. But, after a few weeks of searching multiple stores only to come up empty handed and broken hearted, our worst fears were confirmed.
Houston, we have a problem.
More importantly – Market Basket, we have a bone to pick with you.
Eric’s solution of buying Thomas’ corn bagels worked for a bit until I saw the price tag. They were – no word of a lie – three times as much and not nearly as good as my Market Basket bagels.
That was it.
Forget the scorned. Hell hath no fury like a woman hungry.
I was gonna make these myself since that is the aforementioned way I roll. At first, there seemed like there were so many steps. Rising, shaping and boiling, oh my!At one point, they even looked like giant cheerios. Go ahead and try to tell me they don’t.
Of course, there’s one more bit I’ve left out. Baking comes after boiling, but the quick dip in simmering water is where the majority of the magic happens. Besides puffing up big time, the boil gives the outside a chance to set up.
And don’t worry, it doesn’t make them soggy. I’d like to say it’s magic, but it’s actually science, which you can read more about here.
Homemade Corn Bagels
slightly adapted from food.com
Yield: 8 bagels
Prep Time: 30 minutes (active), 60 minutes (inactive)
Cook Time: 20-25 minutes
1/2 cup cornmeal
2 1/4 teaspoons instant yeast (or one packet)
4 tablespoons sugar, divided
1 1/2 teaspoons salt
1 cup water
2 tablespoons oil
2 eggs, divided
1/2 teaspoon baking soda
Before I knew it, I had a big batch of fresh, hot, slather-with-butter-and-burn-your-mouth bagels!
I don’t think I’ll ever go back to store bought. I just might let them cool more next time I make them.