A bagel, the roll with a hole. I ate my first bagel in the United States during my first tour in this wonderful country in 2010. From the first moment I ate them I found them soooo delicious, extremely delicious you could say. For breakfast, toasted with some cream cheese and jam on it, that’s all I needed really.
I have already described the origin of this delightful roll in my earlier post of Cinnamon Raison Bagels, but since I have prepared bagels for breakfast, it thought it would be a good idea to put the recipe for the traditional bagel on my website too (for those who never prepared bagels).
In my honest opinion, a fresh bagel is always a great start of the day, as for lunch, it’s too hard to resist. You can fill a bagel in many ways. To start with: with butter and everyday toppings like cheese, chocolate butter, peanut butter or jam. Or you go for the more luxurious version like a bagel with cream cheese for example, in all kinds of flavors, crispy topped with red onion, sour, bean sprouts, alfalfa or delicious spreads like pesto, hummus or a dip of beans. In addition, you then can put salmon, cheese or scrambled eggs on top of it. In short, there’s a lot of things to go with it.
Personally I find bagels on their best when they’re topped. Think of, pumpkin seeds, sesame or poppy seeds, nuts or oatmeal. In this case you should put the garnish on them after you’ve cooked the bagels but before you bake them. You can also mix through fruit, garlic, onion and herbs of all kinds. You do this by simply adding the additional ingredients just before the bagels should rise. When they’re a few days old and perhaps become a bit tough, you can roast them and after that they’re as good as fresh again, but of course you can also put them in the freezer, by this they can be kept for weeks. Just warm them in the oven or roast them and eat your heart out!
Preparing bagels yourself may seem somewhat complicated but once you have figured out how it works it’ll become an easy thing to do and after that, I am almost certain that the next batch will not fail to arrive soon.