Speedy bagels and pretzels!
Okay, here I have to put out a big green shout to Erin the Conscious Shopper, who a couple of months ago posted on The Green Phone Booth about how she figured out how to make her own bagels and pretzels.
Today, since I was home with a sick kid and happened to have a big pail of bread dough in the fridge from this week’s batch of Artisan Bread Dough (our family’s way to have fresh bread all week despite Mommy really not having anything like time to actually bake the stuff), I thought I’d give it a try.
It was beyond simple, since I already had the dough:
- With floured hands I pulled out a smalllish piece of dough, maybe a little bigger than a golf ball, and rolled it into a 6 inch cylinder, which I fastened into a bagel-shaped circle. Did that twice.
- Then I got about the same amount of dough, rolled it into a longer and thinner rope, which I twisted into the shape of a pretzel. Also made two of these.
- Let it sit to rise about 15 minutes, came up and turned on the oven to preheat to 450 and set a big pot of water to boil.
- Came up 10 minutes after that when the water boiled: gently dropped each bagel and pretzel into the water, let them float there for half a minute or so; flipped them over and let them go another 30 seconds. Took them out and put them on a baking sheet. At this point I sprinkled a little coarse salt onto the pretzels, but that’s up to you.
- By then the oven was preheated. I put the baking sheet into the oven for 15 minutes.
These things are YUMMY. They taste like the bagels and bialys I used to get from that Jewish bakery in Oak Park, the sort of crunchy-chewy crust and slightly different texture from the bagels I’m used to…
This is slightly more work than just plain old artisan bread…but not much (one of those “almost no work but you have to be around to babysit” kinds of jobs), and it’s very yummy! And what a good way to win mommy points while also giving kids (and spousal units and selves) good homemade whole grain food with nothing weird in it…