Friday, May 21, 2010


I'm constantly amazed and delighted by the wonders of yeast doughs. You wouldn't think that different applications of pretty much the same ingredients could yield such amazingly different results.

As I said earlier, I wasn't sure they'd taste like bagels, but they really do. The boiling part is amazing, the way the dough changes in both appearance and feel - looking more like a donut. Pop them in the oven and the smell is a bagel smell (I used to live across the road from Glicks in St Kilda so I know that smell) and the taste, the texture, the external shine, it's a win, win!

Run to your kitchens, check your cupboards to see if you have all you need and make bagels. You simply must!


Pina said...

Have I ever told you that you are an amazing woman? Although I rarely comment your posts, I read each and every one of them. I am always inspired and as you already know, your words are so comforting and they make me feel that life is good. Thanks.

leslie said...

okay. that photo is perfect. and i think i need to make bagels this weekend. whoohoo.

Helen said...

You have great talent in the kitchen Victoria! I have yet to come across a photo of your culinary creations that doesn't make my mouth water. So good that the aroma wafts through my screen.

And to tackle bagels!!! I thought there was some secret behind baking them that only professional bakers know about.

You're so close to that dream if you can produce food as warming as this!

Soo said...

Your bagels look delicious!
I tried this recipe this morning and my bagels turned out a little wonkier than yours.
I also sliced some up and popped them back in the oven to make bagel crisps, yum!

CC said...

Wow - homemade bagels! It has never crossed my mind to bake bagels. It seemed way too hard (still does). Yours look amazing.