No pain, no gain.
"Who thought this was a good idea again?" I say, one hand wiping the sweat from my brow, one blindly tossing rings of dough into a steaming pot of water, and one (a third?) rolling the freshly boiled bagels in the seed of their choosing. Well, my choosing really.
"Not me," says R. as he flips to page 2 of the Globe's weekend Review section. "Definitely not me."
Kitty B. Cat stretches lazily under the kitchen table and meows in agreement.
As I open the oven door, a puff of 450-degree air escapes into the room, momentarily spiking the ambient temperature from borderline to unbearable.
Cat hightails it for the bedroom.
Husband and baker heave a collective sigh.
Source: Montreal bagels posted over at Seven Spoons.
Note: Best not made during a heat wave, when temperatures run high and patience runs low.
3 comments:
I respect you greatly for your commitment! Baking in the summer does require a bit of insanity.
After all of that, did you enjoy the bagels?
tara: Oh, most definitely. Having already baked pretzels a few times, I found the process much less daunting than I might have. Thanks for sharing such a great recipe!
and? worth it?
I have to say, hightailing it over to Kettleman's is a bit easier!
A bit too easy, maybe . . (looks down at thighs).
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