Bagels
Living in Bermuda, I have cooked some things I would never make if I was living in the US. Homemade bagels are definitely one of them. Why would I bother making bagels if I lived in a city that had great bagels on every corner? Here in Bermuda there aren’t many bagel options and there is only one place that doesn’t use frozen ones. I looked at a few recipes before making these for the first time. We were going to make the more complicated one (as we usually do) but after falling asleep on the couch a few times over the weekend we never did the night before prep work. We ended up going with an Emeril recipe on Sunday morning. Despite using the quicker recipe, the bagels came out excellent.
It was a very dense yet soft dough.
We halfed the recipe to make 6 bagels.
It’s best to make a smooth ball and then poke a hole through it rather than rolling out a log and trying to connect it.
Making the onion topping.
We like everything bagels.
Salt and pepper added to the previous ingredients.
Just like pretzels, bagels are boiled before baking.
Lots of cornmeal to prevent sticking.
Yum.
The interior was soft and chewey, the outside had some crunch.
We decided to make what might have been the best egg sandwich of my life.
Bagels
The recipe we were hoping to try was here, but we ended up doing this easier one. Used brown sugar instead of white, and baked them for 23 minutes instead of 30-35. for the toppings, most came from spice jars. We toasted the sesame seeds for a minute. To make the onion topping, dice some onion, pat dry, and bake at 300 for 5 to 10 minutes. The easier Emeril recipe was really great, but if you have the time, I’m positive the other recipe is worth the extra effort.
Ingredients
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Instructions
No instructions could be found for this recipe.
Notes
Living in Bermuda, I have cooked some things I would never make if I was living in the US. Homemade bagels are definitely one of them. Why would I bother making bagels if I lived in a city that had great bagels on every corner? Here in Bermuda there aren’t many bagel options and there is only one place that doesn’t use frozen ones. I looked at a few recipes before making these for the first time. We were going to make the more complicated one (as we usually do) but after falling asleep on the couch a few times over the weekend we never did the night before prep work. We ended up going with an Emeril recipe on Sunday morning. Despite using the quicker recipe, the bagels came out excellent.
It was a very dense yet soft dough.
We halfed the recipe to make 6 bagels.
It’s best to make a smooth ball and then poke a hole through it rather than rolling out a log and trying to connect it.
Making the onion topping.
We like everything bagels.
Salt and pepper added to the previous ingredients.
Just like pretzels, bagels are boiled before baking.
Lots of cornmeal to prevent sticking.
Yum.
The interior was soft and chewey, the outside had some crunch.
We decided to make what might have been the best egg sandwich of my life.
Bagels
The recipe we were hoping to try was here, but we ended up doing this easier one. Used brown sugar instead of white, and baked them for 23 minutes instead of 30-35. for the toppings, most came from spice jars. We toasted the sesame seeds for a minute. To make the onion topping, dice some onion, pat dry, and bake at 300 for 5 to 10 minutes. The easier Emeril recipe was really great, but if you have the time, I’m positive the other recipe is worth the extra effort.
