My first exposure to bagels was that ubiquitous sleeve of bagels bearing the name "Lenders". Blueberry, please.
They were a bit of an oddity in our neck of the woods during those days. (Think rural Upstate NY - early 80's)
I almost think my parents started getting them when my brother-in-law came to visit. He grew up just outside of Philadelphia and they were slightly less exotic fare down there.
I would eat my little Lenders bagel toasted. With butter. Sometimes with cream cheese.
I thought they were da' bomb.
You don't know what you don't know, right?
Later in life, I would go away to college - near a large city. And get a taste of what a bagel could be.
Since then, I have sampled many different bagels in many different places - my favorite ones were in Montreal.
When my youngest daughter was born, I used to call her "Bagel".
I can't remember exactly why. I think it had something to do with how round and fat her head was those first few days of her life - and that it just kind of sat there.
If I were to mention that today, she would roll her eyes as far up as possible. And shake her head at me. (She does that a lot). She's very tolerant of her mother - we have a bit of a sympatico going, her and I. As long I don't embarrass her in public, we're all good.
Life should always be so simple, right?
When I started getting into bread-making, bagels were one of the earliest projects that were tackled. I could barely eke out a loaf of bread, but I was bound and determined to make bagels.
Somehow, passably decent bagels were managed - it was a King Arthur Flour recipe. Back in those days, I was terrified of using bread recipes from any other source.
I am not scared like that these days.
This week's project was fairly uneventful.
Which was a good thing, because The Dude and his brother were replacing the downstairs toilet while I was making these.
That. Was. Not. Uneventful.
Three trips to Home Depot were involved.
I am not allowed to talk about it - mentioning it brings me dirtly looks.
I pretty much followed the recipe "as is" - except I added non-diastatic malt powder to the cooking water (for the color). Half of the bagels went poppy seed - the other half employed a combination of poppy seed and large-flaked salt. I boiled the second set of bagels for a slightly less period of time than called for in the recipe and was happier with their outcome.
The Runner Girl was home from college for the weekend (happy dance) and ate three - so I would say that means this was a successful venture. (Or at least better than college food...).
This post participates in Tuesdays with Dorie. The recipe for bagels can be found at the site of this week's host: Heather at Heather’s Bytes.