Posts tagged peter reinhart bagels

Boiling beauties

I’m glad I experienced the bagel boom of the ’90s. You know: When bagel shops with their 32 flavors exploded onto the scene, sort of like the abundant cupcake bakeries of today (although, if I have to read about yet another cupcake-crafting phenom who left investment banking to make bank with their entrepreneurial flair for frosting, I’ll plotz).

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Nowadays, of course, bagels are pretty much verboten. Even though we’re over our carb-fear affliction (at least the more reasonable among us are — you, with the sirloin, put that steak knife away and go toast something), shop bagels remain the size of small children’s heads.

During the ’90s, of course, this was not a dangerous thing, calorically speaking. I was young and newly vegetarian and so considered bagels a core food group. And my then-raring metabolism was more than happy to oblige.

This day and age — well, if I’m using phrases like “this day and age,” I’m probably not young enough to metabolize a regular bagel. Unless I make the bagels myself.

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It’s part of why we cook and bake, right? We take things we normally wouldn’t feel good about consuming and make them fit more realistically into our efforts toward mindful eating; we take things that might otherwise be indulgences and make them nutritious.

Bagels, for me, fall into that category. Made in my kitchen, they can meet my oh-so-demanding specifications, a) that they be whole grain, through and through, b) that they be about the size of a small child’s kneecap, not head, and c) that they have the crisp-chewy texture and malty taste of a bagel — not a hole-in-the-middle squishy roll.

Naturally I used Peter Reinhart’s recipe. Find it here.

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