This was my first time making bagels from scratch, and it will not be my last. I couldn't believe how easy they were to make and how really, really good they tasted.
I developed these Asiago Cheese and Rosemary Bagels for Red Star Yeast using their Quick Rise Yeast, which gave me a tray of cheesy, chewy, flaky bagels in just 2 hours!
I'm don't pick up bagels very often when I'm buying groceries, mainly because I understand that a "real" bagel shouldn't be messed with. That chewy shell-like crust and sweet smell isn't something you can capture in a grocery store dozen pack.
I'd love to try one if I'm ever in New York, where I hear the best bagels can be found.
I don't know how I can break this to you but if you like bagels, you really need to be making your own. These bagels took a quick two hours from start to finish due to the Quick Rise Yeast from Red Star.
I scoured the web for some inspiration and found that most recipes followed the same procedure. The boiling part seems to be the most important step as this is what gives your bagel a nice, chewy shell.
I'd heard about how bagels had to be boiled, left to rise slowly and were generally just a pain in the butt to make, but I promise you these were easy. The reward is well worth it and I can't wait to get another batch going.
I think the most fun part is choosing what to put inside or on top of the bagel. Next time I'll add some sliced jalapenos in with the cheese or maybe sun dried tomatoes and olives.
If you still feel a little intimidated by making your own bagels, be sure to go through theon Red Star's site. It's a huge help and packed with great tips.
Adapted from Mel's Kitchen Café, http://www.melskitchencafe.com/
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