Bake-a-bagel

Boiling

One of my favorite things to eat (not just for breakfast) is a bagel with smoked salmon and cream cheese. When you have the right ingredients it’s a hard meal to beat. Finding a good cream cheese is a plus, but frankly regular old philly will work for me. No, for me it is about the salmon, and the bagels. Ever since Michael at Just Cured stopped making his salmon, I have been struggling to find something to satisfy that part of the equation. Thus, I focused my attention on the last part of the trio, the bagel itself.

Fresh out of the oven

I thought about heading up to Marx Hot in Blue ash, but I wanted something different. I decided to get adventurous and make my own from scratch.

After making the dough and forming the basic bagel shape, I let them proof overnight. The next day it was as simple as boil, egg baste, and bake.

The result is like no other bagel I’ve ever eaten. It requires no toasting, which I am normally adamant about. But the process yields a deliciously warm bagel that is crispy on the outside, while being soft and chewy on the inside. It was spectacular to say the least.

Mmmmm...tasty