Wednesday, January 17, 2018
Today I am grateful for homemade bagels. Really. Homemade. Since Weight Watchers has revamped their program the shared recipes are flying fast and furious.
I’m not a fan of Greek yogurt, but two recipes I got last Saturday called for the stuff so I bought some. Geeze, could they put it in something smaller than a 5 gallon pail? Or is that just what something you don’t care for looks like?
So today while chatting on the phone with my sister I told her I was making bagels. “You have to boil them,” she said. I knew that. . .sort of. . .but throwing dough into boiling water just seems weird. I asked how long to boil them and she didn’t know. I didn’t bother asking Siri because she’s pissing me off these days because she doesn’t answer me verbally and makes me read the tiny print which is the opposite size of the barrel of Greek yogurt. So I winged it. I’m a real risk-taker. That’s how I roll.
Someone at my WW class said they use the Everything Bagel sprinkle stuff they buy at Trader Joe’s. I don’t go there, but it occurred to me that I already had “everything” except sesame seeds in my cabinet, so I mixed up poppy seeds, dry onion, dry garlic and coarse salt that I got a billion years ago at the honest-to-God salt mine in Salzburg, Austria. Here’s the recipe as I got it.
Set oven for 350 degrees
1 Cup SELF-RISING Flour
½ Cup plain Greek yogurt
1 egg for egg wash
(Makes two bagels – 2 points per)
There were no other instructions. I swear. So I dumped a cup of flour in a bowl and measured a half cup of yogurt and mixed. My tip is to be careful about the amount of flour. I would have used less because I expected it to be more workable with my hands, but it was a bit dry. I already had the oven ready and a pot of water boiling away on the stove. Now all I had to do was make the blasted bagels look like. . .well. . . bagels.
I got a big laugh at class when I asked how you get the hole in them. I was told you roll them like a hotdog and then join them. Mine didn’t join. They refused to join. Each end was like the third sibling sitting in the middle of the back seat on a long road trip who refused to be touched by the others. I’d push and pinch them together and they popped apart. Just like kids when you try to force a hug.
Plan B. I mashed them on the board and poked my finger through them. Voila! A hole. Sort of. Then I popped one into the boiling water. Poof! It puffed up a little bit immediately. Oh this is fun!
I don’t know how long I boiled it. Maybe two minutes. And I flipped it a few times but not because it had to be turned but because it was kinda fun. Then I scooped it out and put it in a drainer and threw the other one in. While that was having fun boiling I put the first one on a sprayed tray, brushed it with the egg wash, then dumped a bunch of homemade “everything” stuff on it. I did the same thing with the other one and shoved them in the oven.
Twenty minutes wasn’t enough. Neither was 25. But at the half hour point they smelled and looked very good. I was going to cool them and make a sandwich, but decided to use a very little bit of butter and eat one hot. Fantastic!
Who know homemade bagels could be this good!? Certainly not me. All that dough for 2 points? Yup, I’ll make these again, only I’ll use a little less flour or a little more yogurt to get the texture right.