
Or: What to do when you have nothing but time on your hands.
For those who have been wondering when I would follow up on my Pumpernickel recipe, I made some bagels the other day. I essentially followed the recipe in the Cordon Bleu professional baking book I bought a couple of years ago, except that said recipe does not account for eggs, which are a known ingredient of the very best Montreal bagels, those from St-Viateur. (Celebrating their 50th anniversary this year, for those who care. You can pick up a canvas tote marking the occasion for a mere $4 donation to charity.) Of course I also added some flax seeds and a little oat flour (well, actually I made two batches, one oaty and one flaxy). Aside from that, pretty close to the text book. Oh, and in the first book I used salt, as per the text book; in the second I did not, as per St-Viateur.
The result:
Both iterations were pretty darn good, and I have to say that both are more "bagelly" than a lot of what you get in grocery stores, which in my opinion, are just buns with holes. The second batch were closer to St-Viateur than the first, sweet and chewy and slightly crisp. I don't have a stone oven, so you can't expect miracles, but if anyone wants to come over for brunch one day, I don't think you'll be disappointed.