I’m frightened of eggs, worse than frightened, they revolt me.
– Alfred Hitchcock
When Karen (Bake My Day) announced that we would be making Egg Bagels this month, I seriously considered bowing out. Granted, I’m not quite as frightened of eggs as Alfred Hitchcock. But I’m not all that keen about eggs in any bread, and the idea of eggs in bagels is horrifying.
Wouldn’t that just produce horrible ersatz bagels that would essentially be cakey buns with holes in the middle?
But the recipe Karen presented to us also called for boiling a potato. I was really intrigued by this notion. And Beth Hensperger does claim that her bagels are chewy:
Another low fat bread, bagels are very popular. Identified by their center hole, they sport a chewy texture and come in a myriad of flavors from pumpernickel to raisin. I associate bagels with weekend breakfast, but they have become an everyday favorite in place of toast. Although hand-rolling bagels takes a little time, the results are worth it. Bagels are first boiled, then baked to end up with their unique chewy texture. Bagels freeze perfectly, so make a large batch.
– Beth Hensperger, The Bread Bible | The Roll Basket, p157)
So. I decided that, rather than bowing out, I would make bagels after all. But I would be disobedient: I would simply refuse to follow the recipe to the letter.
As if I have ever done that anyway….