Kitchen Disaster. Yes, capital “D”. I was attempting to make yogurt—with the last 1/2 cup of starter yogurt when I was distracted by a conversation we were having about lime juice and fish. Long story. I had just taken the milk off the burner to cool. Only I forgot to cool it down. I immediately poured a nearly boiling cup of milk over the starter yogurt. It curdled. That was that.
It happens, OK? I’m not going to cry over spilt or curdled milk. But it was a disappointment. Especially because my real interest was making yogurt cream cheese for the bagels we baked today.
Kitchen disasters are a dime a dozen—at least at my house. I’ve learned that it’s all about improvisation and just plain making do. So, that’s what we did. On with the show!
*Note: This recipe uses a food processor that can accommodate 4 cups of flour. Alternatively, it can be made using the traditional method of proofing yeast in water, mixing in flours and kneading by hand.
- 4 cups flour (I use 2 cups all-purpose and 2 cups whole wheat)
- 1 teaspoon rapid rise yeast
- 2 teaspoons salt
- 1 1/2 teaspoon brown sugar
- 1 1/2 cups water
- 2 teaspoons honey
- 3 teaspoons baking soda
Step 1: Add flours, yeast, salt and brown sugar to the bowl of the food processor. Pulse or stir with spoon to mix dry ingredients.
Step 2: Put honey and water in a small pitcher. Heat in microwave (or on stove top) until approximately 115-120 degrees. Microwaves vary. Ours takes about 40 seconds. Mix until honey is incorporated in water.
Step 3: While processor is running, pour honey/water into intake tube in a slow stream. Process is complete when dough is balled up into one glob.
Step 4: Remove dough from processor. Briefly hand knead for a few seconds and form round ball. Place dough in bowl and cover with plastic. Place in warm location to rise for approximately one hour. (I heat a cup of water to boiling and shut the bowl in the microwave with it.)
Step 5: After an hour, check “doneness” by depressing dough with a fingertip. If it springs back easily, let it rise a bit longer. If it doesn’t, it’s ready to go. I wrench the dough into two pieces with a twisting method. Then I twist those two pieces into two more and so on until there are 16 total. Don’t worry about weights and measures. They’ll all be refreshingly different from one another.
Step 6: Put a large pot of water with the baking soda on to boil while you are forming the bagels. Preheat oven to 425 degrees.
Step 7: Form each small piece of dough into a smooth ball, pinching together on the bottom. Turn over to the smooth side and punch out a hole. I actually use the top of an old extract bottle but use your finger or whatever else is handy. These “bagel holes”, as they are affectionately known in our house, are the most sought after and highly coveted bits.
Step 8: Add dough bagels to the pot 5 or 6 at a time. They should sink, then float to the top. Let them boil for 30 seconds on each side. Approximate. Don’t worry too much about exact timing. Then remove them to a clean smooth kitchen towel to drain.
Step 9: Place bagels and bagel holes (don’t forget to boil them too) on a large baking sheet. Bake for 10 minutes and check for doneness–golden tops and lightly browned bottoms. Cook for an additional 5 minutes or more if needed.
Step 10: Remove from oven and place on wire rack to cool. Try not to fight over the bagel holes. When cool, you’ll probably just gobble them plain, but later on, you’ll definitely want some yogurt cream cheese.