Bagel Schmagel

I was so excited to try making bagels for the first time. And then they were an epic fail-as far as bagels go. However, I was able to salvage them and turn them into bagel-esque rolls. Basically, bagels are boiled and then baked. Mine never got to the point where they floated in water pre-bake (they’re supposed to float to the top of water in 10 seconds), so instead of trying to boil them and watch them sink miserably to the bottom of the pot, I just baked them off in the oven.

cinnamon raisin bagel balls


They smelled like bagels-warm, cinnamon with plump raisins, the texture was like a bagel-crusty on the outside perfectly soft and doughy on the inside, and the yeasty taste was wonderful. But alas, they were still little balls of bagel dough cooked in the oven, nothing more.

Bagels are kind of a big deal in my family. As in, you would think we were Jewish because of our obsessive love affair with them…sesame seed, blueberry, Asiago cheese, chocolate chip, poppy seed…you name it-we eat it. 

Legit, Jewish bagles in Jerusalem.


We used to go to this one restaurant-Schlagel’s Bagels for Sunday lunch. So, so good. They had tons of different kinds of bagels, with every kind of cream cheese and butter spread imaginable. Growing up, a toasted blueberry bagel with a little bit of melted butter was a complete breakfast, a  poppy seed bagel with strawberry cream cheese could be lunch, and a sesame seed bagel with cheddar cheese broiled on top was a perfect dinner….So one day, I will, will, WILL get them right and make my family proud. One day!


About thegypsycook

I'm a 22 year old who just graduated college and moved to Dallas to look for a job and help out my 75(!)year-old cousin. I'm a type 1 diabetic runner and I love being in the kitchen-cooking, baking, cleaning.
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2 Responses to Bagel Schmagel

  1. Charlie says:

    cinnamon & raisons are always a good combo

  2. alice says:

    We are always proud…bagels or not! But once you get ’em down you are hired…move back home and make bagels!!!!

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