Bagel Nosh

Boiled and ready to be baked 

The Finished Product

The recent Jewish holidays left me craving lots of good nosh, and in particular, bagels. Convinced that the only way to get them in London is either en masse in horrible roll format in supermarkets, or to take a half day and schlepp to the outskirts of North London I figured the best option would be to take the challenge to bake some myself.  As a virgin bagel maker I scampered the internet for quite a while until I found a recipe I liked.  Considering the great number of positive reviews (minus some of the donkeys that didn't follow it correctly) I figured I had as good a chance of success as any.  And come on now - look at these babies! I know every good Jewish mother thinks her kids are the best looking and well, I kinda feel that same way about these little guys.

As I opted for a slightly longer boil time they were nice, firm and crispy on the outside and chewy on the inside.  I ate three within 12 hours - which is probably more than I've consumed collectively in the past 6 months.  Luckily they have frozen really well.  I'm planning to have some friends round for brunch so I can make another batch and serve them fresh and warm from the oven. You know those one-off food items that are just so absolutely delicious that you scarf them up so fast you almost don't taste them (I realise this is not a good habit but NEEDS MUST)  - well straight out of the oven and with just a bit of butter, they were just that.

So without further ado... http://www.sophisticatedgourmet.com/2009/10/new-york-style-bagel-recipe/  (although is it a bit cheeky to say I prefer the more bronzed bake of mine over hers)?