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….
Here’s how things went:
BBB Egg ( or not… ) Bagels diary:
11 October 2018, 16:32 2 Tbsp yeast!!! That’s 24 grams! Whoa! I know this recipe makes a lot of bagels, but still. That’s a lot of yeast.
And 4 eggs?? In bagels? Ewwwww.
I also can’t get over the note for the sugar: “plus more as needed” Oh My!!!
But I can’t help thinking about Jane Mason’s wise words about sourdough baking:
[D]on’t worry—there is no one right way. – Jane Mason, All You Knead Is Bread, Introduction
And if I squint just the right way, I can even pretend that Beth Hensperger is giving me permission to refuse to follow her instructions to the letter:
I have noticed how seriously home bakers take their skills. They are eager to give their breads a personal touch and expand their skills, yet need to be innovative and playful at the same time. – Beth Hensperger, The Bread Bible, p13
31 October 2018, 13:11 I keep thinking about the “egg” part of these bagels and am really trying hard not to shudder. I also can’t help but wonder why there is any oil in the dough. But the potato is really intriguing!
Still, I thought I’d look in a couple of other sources to see what the purists would do to make bagels:
Glowing rings of chewy dough, bagels are common additions to breakfast tables from coast to coast. Countless numbers of poeople lunch on bagel sandwiches. Complex carbohydrates and low fat content make bagels nutritionally desirable. The toppings for bagels are virtually unlimited. Try poppy seeds, sesame seeds, coarse salt, poppy seeds and coars salt combined, minced onion flakes, or chopped or granulated garlic. […] In my opinion, hand-rolled bagels taste better.
– George Greenstein, Secrets of a Jewish Baker, chapter seven: Rolls, p191, 193
The ingredients for Greenstein’s bagels are: water, yeast, malt syrup (or sugar), flour, oil (! yes, it’s there – not a lot, but it’s there!), and malt syrup and water for the boiling section, with optional seed toppings added after boiling for the baking.
But there are no eggs in the dough. None.
My first bread memory and my first teething ring are one and the same. It was my mother, a dentist, who considered the bagel an ideal natural teething ring because of its firm yet forgiving texture. But it was my father who brought us freshly baked bagels on a string every Friday afternoon after he made his weekly delivery of bagel peels. […] Nowadays, bagels are loved around the world, but today’s bagels are not the bagels of my childhood. Those were dense and chewy, plain golden brown—no poppy seed, onion, or “everything,” and certainly no boutique blueberry bagels with the texture of cake. (The first time I heard about those I felt as if the world as I knew it was coming to an end.) […] [My father] drew from his memory of sixty years ago a technique he had observed of shaping the bagels by rolling them first into a rope, which strengthens the dough and makes the baked bagels extra chewy.
– Rose Levy Beranbaum, The Bread Bible | Levy’s Bagels, p152,153
Beranbaum’s bagels call for high gluten flour, water, yeast, malt powder, optional butter (go figure!!), salt, black pepper, with molasses and baking soda for the boiling section, and an egg white glaze and seeds for topping.
But, again, there are no eggs in the dough. None. However, she does call for egg whites in the glaze.
This is a recipe by my friend Johanne Blank.
Gentle reader, it is assumed that you know from bagels. The bagel, in its peripateic history, has moved from the shtetls of Eastern Europe to the delis of the United States, survived the onslaught of many a foreign formulation and flavoring, and also has managed to remain relatively dignified in the face of mass-production, freezing and other procedural adulterations and bastardizations. In the United States, however, most people’s idea of a bagel seems to be of a vaguely squishy unsweetened doughnut, possibly with some sort of godawful flavoring mixed into it (with the “blueberry bagel” being perhaps the most offensive), generally purchased in lots of six in some supermarket… possibly even frozen. These are not those bagels.
– Carolina Rodriquez, Real Honest Jewish Purist’s Bagels
Johanne Blank’s bagels do call for “a bit of vegetable oil” but zero eggs. Zero…. There’s no surprise there, really, is there?
Also, Greenstein’s, Beranbaum’s and Blank’s recipes each call for considerably less sugar.
I must say that I’m liking Hensperger’s idea to be “innovative and playful at the same time” more and more. And with that in mind, I think I’m going to playfully forget to add any eggs.
1 November 2018, 11:01am I’m so confused….
– Karen, message to BBBabes
“Don’t need the hassle of a waterbath”? “bagel-loaves”?? But… But… But… how will these be bagels then?
3 November 2018, 10:06am Even though neither George Greenstein, Johanne Blank, nor Rose Levy Beranbaum call for it, I’m really looking forward to using potato in the bagel dough (still completely unconvinced about the addition of eggs and sugar…). I sure hope our ancient stove/oven is obedient! Recently the stove elements have really been acting up – not heating completely and/or going red-hot when set on low.
The other day the thermostat went completely crazy while two loaves of bread were baking – I WAS going to take one of the loaves to friends’ house…. The calamity happened during the second half of baking – after the lid was taken off. I wasn’t there; I had had to go to a rehearsal just as the bread went in the oven. But it’s not as if T hasn’t baked bread zillions of times before. In fact, I often wiggle out of it….
The dial said 350F (the oven has always run a little hot so we always preheeat it at the 400F setting then turn it down to 375F for the first half and down again to 350 for the second half).
T said he smelled burning about 10 minutes after he took the hats off the cast-iron pans. He turned the oven down even more and stuck a thermometer in the oven. He said it registered 475F!!! Yikes.
Stupid planned obsolescence! The appliance is only about 40 years old!
(The next morning, we both worked away with the box grater, trying to grate away the generous quarter inch of pitch black from the bottom of both loaves. We created a mountain of charcoal. Needless to say, I did NOT take bread to our friends’ house….)
I know!! Disgraceful that for an appliance to clap out so soon.
4 November 2018, 14:18 Re: my reading skills not really improving much
Peel potatoes and cut into large chunks, boil in 2.1/2 cups water until tender. Drain but reserve 2 cups of the potato water! Let cool until lukewarm. Use potato for other purposes.
– BBB egg bagels recipe
Ohhhhh!!! Did I notice “Use potato for other purposes” on first reading?? (Of course not)
I’m still tempted to put potatoes into the dough though.
And whoa!! Does “boil in 2.1/2 cups” mean that Beth Hensperger is suggesting boiling the potato for SO long that 1/2 cup water dissipates into steam? Or does 1/2 cup get absorbed by the potato?
Once again, it must be time to be “innovative and playful at the same time”.
5 November 2018, 09:52 Ha. I know I am notorious for rarely following a recipe from the outset. Because I’m an expert and I don’ need no stinkin’ recipe anysways
I still haven’t decided if I’m going to try adding some of the potato to the dough. It’s so tempting!
I can’t stop niggling at this point about the amount of potato water. I have to wonder why the recipe doesn’t just call for “2 cups (480grams) water from boiling potatoes”. Even though that is a bit confusing, isn’t it?
And. If Hensperger’s adding salt at the beginning of mixing the dough anyway, why not boil the potato in salted water? Or would that screw up the salt amount because some of the salt goes into the potato as it’s cooking?
7 November 2018, 15:00 I couldn’t stop thinking about the potato and the eggs in this dough. Consequently (I WAS going to begin this sentence with ‘So’ but I know that at least one BBBabe loathes sentences beginning with ‘So’), just now, I googled “potato egg substitute”. And look! I now have permission to omit the egg AND use the potato!
In their July  issue, Cook’s Illustrated explores why using a large concentration of mashed potato in each little bun truly produces the very best rolls. They call is “almost goof-proof bread baking.” […] Potatoes contain potassium which causes yeast to rise faster than it would with breads that contain only wheat.
– Megan Gordon, The Kitchn | Four Reasons Why Potato Buns Rule
A great substitute in savory recipes, you can use ¼ cup mashed potatoes to 1 egg. You can also use potato starch (2 tablespoons), but it’s better to stick with whole food ingredients.
– Jill Ettinger, Naturally Savvy | 12 Vegan Egg Substitutes
Mashed potatoes add instant moisture to anything that calls for an egg, and they make for an airy texture in breads and rolls. […] How to Substitute: Substitute 1/4 cup mashed potatoes for each egg.
– Lindsay D. Mattison, Taste of Home | , 8 Surprising Egg Substitutes (and When To Use Them)
It’s not as if the egg is there to help with the rise. The yeast will do that!
This is great! I can have my cake (potato??) and eat it too.
Now there is just one last egg to get rid of.
for 30 bagels […] Egg Glaze: 1 egg beaten with 1 tbs water
BBB egg bagels recipe
[Glazing bread is the method] the baker uses immediately before baking to provide a proper finish or glaze to the bread. […] Before slashing the top of the bread and placing it in the oven, the tops may be brushed with a pastry brush dipped into a cornstarch solution made as follows. While bringing 1 cup water to a boil, dissolve 2 tablespoons cornstarch in 1/4 cup cold water. Whisk this slurry into the boiling water until it thickens and becomes clear. This solution may be kept for several days. For a high shine, brush a second time as soon as the bread emerges from the oven.
– George Greenstein, Secrets of a Jewish Baker | Chapter Two: Bread Making A to Z, p19
12 November 2018, 17:42 I WAS going to make bagels on Saturday, but realized that we had run out of flour (Duh… how on earth could we have let that happen?!)
We managed to replace the flour today and, if all goes well, I’ll be making bagels tomorrow. (T fixed the oven!! It turns out that when the back burner shorted out, a wire fused itself to the oven wire. T managed to separate those wires. So (ha, not ALL my “so”s have gone missing, Karen K) we have put buying a new stove on hold. The oven thermostat is still a bit on the iffy side but at least the oven element isn’t going nuts and continuing to overheat the oven any more.)
13 November 2018, 09:40 Earlier this morning, as I was peeling (!!!) the potato (I can’t remember the last time I peeled a potato! I think it might have been sometime in the last century when I still lived at my parents’ house….), I couldn’t help thinking about what a disobedient BBBabe I am. And the dreadful part is that I’m happy to be disobedient. WHAT would Mum and Dad have had to sternly say to me about that?!
I just finished mixing all but the salt into half the recipe for egg-free, sugar-free dough. It’s nicely stiff, just as bagel dough should be. I just hope it rises in time for me to bake the bagels today. Because, of course, I drastically reduced the amount of yeast. The full recipe calls for a whopping 24 grams. There was no way I was going to add 12 grams of yeast to this amount of flour! That’s craziness. (I’m positive that Mum and Dad would not have disapproving looks about this particular aspect of my disobedience. )
10:34 I have now kneaded in the salt. Fingers crossed that the potatoes and yeast will do their stuff and the dough will rise! It should… the dough looks quite correct, in spite of its colour. It has been ages since I’ve made bread using virtually all white flour. The dough looks so white!
T will be thrilled. He LOVES white bread.
11:16 I have stretched and folded the dough again. Wow!! It doubled! Maybe being “innovative and playful at the same time” is paying off.
12:29 I deflated the dough again. I would say that we are definitely going to be baking bagels today. Yay!
It looks like the potato really does make a difference. We have decided that we’ll add a potato to the next Tartine loaf we make, to see if the dough rises more dramatically.
16:48 We were out on our bikes, getting supplies for tonight’s dinner. (Did we remember to get cream cheese for tomorrow’s bagel tasting?! Shriek; no! )
Just before we left, I pushed the dough down again. When we got home, it had enthusiastically re-risen even more.
I have now shaped the bagels and, as per Rose Levy Beranbaum’s instructions, have left them for about 20 minutes to puff a little. The big pot of water, laced with baking soda and molasses, is happily simmering, and the oven is preheating. I’m just about to go down to parboil and bake.
I hope they work!! (There really isn’t a good reason for them not to.)
18:00 Parboiling, poppy-seeding is done; the bagels are now in the oven. In the flurry of bring all that water toa a boil, I completely forgot to make a
baking sodacorn starch slurry, as per George Greenstein’s glaze instructions. Oops!
The kitchen sure does smell good!
We may have brave the cold tomorrow morning to bicycle to the supermarket to get cream cheese. Bagels NEEEEEED cream cheese.
18:21 Rose Levy Beranbaum estimates that the bagels take 15 minutes to bake. No. Not in our kitchen. I just checked.
They’ve puffed up beautifully though!
Next time, perhaps I will be brave and use our wild starter instead of commercial yeast.
18:31 They’re definitely done now. But they’re so blonde!
We didn’t end up going out the next morning to get cream cheese. We realized that we had tons of goat cheese AND Macedonian Feta in the fridge.
Using the toaster oven, we warmed up two bagels each. Maybe we warmed them for too long… remember what Rose Levy Beranbaum said about bagels being ideal as teething rings?
That’s right: the outsides of the bagels were hard as rocks. Inside (once we risked breaking our teeth to get at the inside) was as expected though.
Happily, the condiments came to the rescue. It turns out that creamy goat cheese and bagels is easily as good (if not better) than cream cheese and bagels.
T liked the bagels quite a lot, but said they weren’t quite salty enough. The jury is still out for me. I thought the salt amount was perhaps a tiny bit low, but I didn’t mind that aspect at all. They are, however, very white bread….
Still, I really like what happened because of the addition of the potato. I can’t wait to see how it works with Tartine Bread!
That was fun; many thanks for getting us to make bagels again, Karen!
Here is the BBB recipe for egg bagels that we were given. And here is what I did to make them:
Egg-free Egg Bagels
based on recipes for ‘egg bagels’ in “The Bread Bible” by Beth Hensperger, and ‘Levy’s bagels’ in “The Bread Bible” by Rose Levy Beranbaum
- 2 medium baking potatoes (I used Russets), peeled and cut in quarters
- cold water
- flour (the full BBB recipe calls for “7-7.1/2 cups unbleached ap flour or bread flour [875 – 938 grams]”
» 440g unbleached all-purpose flour
» 10g 100% whole wheat flour
» 9g vital wheat gluten
» 4g wheat germ
- 240g potato water at body temperature – top off any extra with tap water
- 4g active dry yeast (The full BBB recipe calls for “2 tbs active dry yeast * [24 grams]”)
- No sugar at all (The full BBB recipe calls for “1.1/2 tbs sugar plus more as needed** [18.75 grams]”)
- 0.5 Tbsp safflower oil (the full BBB recipe calls for “1/4 cup corn oil [56 grams]”)
- ~120ml (~100g) mashed potato (the full BBB recipe calls for “4 large eggs [200 grams]”)
- 9g salt + 9g water (the full BBB recipe calls for “1.1/2 tbs salt [27grams]”!!) (see salt is salt, right?)
par-boiling and topping
- big pot of water
- 1 tsp baking soda
- 1 Tbsp molasses (or honey)
- potatoes: Put potatoes into a small pot covered with plenty of cold water. Cover and bring to a boil, turn the heat down to medium and cook until the potatoes are fork tender. Drain the potatoes – reserve the water! Mash the potatoes with a fork and set aside.
- mixing the dough: Whisk flours together in a bowl large enough for the dough to triple.
- Check the potatoes and potato water to ensure the water is not too hot; make sure that they’re at body temperature: do the baby bottle test on your wrist. In a small bowl, whisk the yeast into the water. Add the oil, mashed potatoes and yeasted water to the bowl with the flour. Use a wooden spoon or dough whisk to stir the floury mess into a rough dough. Don’t be upset that the dough is quite stiff and dry. It’s supposed to be. Cover the bowl with a plate (or lid if you are using a large pyrex casserole dish as a mixing bowl) and allow to rest for about 40 minutes. In his book “Tartine Bread”, Chad Robertson says Do not skip the resting period. Working with the nature of the dough, the resting period allows the protein and starch in the flour to absorb the water, swell, and then relax into a cohesive mass.
- Adding the salt: Stir the salt and 9g water into a small jug. Pour this over-top of the mass of dough.
- Use one of your hands to squoosh the salt and water into the dough; use the other hand to steady the bowl – this way you always have a clean hand. At first the dough might be alarmingly messy. But persevere. Suddenly, it will seem more like dough than a horrible separated glop. Keep folding it over onto itself until it is relatively smooth. Cover with a plate and leave to rest for about 30 minutes.
- Folding and Turning:
- About 30 minutes after adding the salt, run your dough-working hand under water. Reach down along the side of the bowl and lift and stretch the dough straight up and almost out of the bowl. Fold it over itself to the other side of the bowl. Turn the bowl and repeat until it’s a little difficult to stretch the dough up any more. You’ll notice that the dough feels significantly smoother. It will still be quite stiff. Resist any urge to add more flour. Cover with a plate and leave on the counter (or if the kitchen is cool like ours in winter, in the oven with only the light turned on) for about 30 minutes.
- Repeat the above step 2 or 3 more times. In his book, Robertson says these folds should be done 4 times in all. He writes [N]otice how the dough starts to get billowy, soft, and aerated with gas. At this later stage, you should turn the dough more gently to avoid pressing gas out of the dough. […] A well-developed dough is more cohesive and releases from the sides of the bowl when you do the turns. The ridges left by the turn will hold their shape for a few minutes. You will see a 20 to 30 percent increase in volume. More air bubbles will form along the sides of the container. These are all signs that the dough is ready to be […] shaped.
- shaping: Turn the risen dough out onto a very lightly floured board (just the smallest dusting will be enough). Divide the dough evenly into 12 pieces. Shape each piece into a rope. Overlap the ends to form a ring and roll that section of the ring to remove the line of the join. (Bagels can also be shaped by forming the dough pieces into balls. Pick up each ball and poke a hole in the center with your thumb. Stretch the hole by turning the ring around first a couple of fingers than your hands. The hole should be quite large.) Place the rings, well spaced, on two parchment lined baking sheets. Cover with a damp (clean) tea towel. Leave to rise until the rings have begun to puff. (about 20 minutes)
- parboiling and adding the toppings: Half an hour before baking, turn the oven to 400F. Pour a good shot of water into a large pot and place it on low heat to bring it to a smiling boil.
- Just before baking the bagels, stir molasses (or honey) and baking soda into the boiling water. Pour some poppy and/or sesame seeds onto a saucer and set aside for a moment.
- Carefully lift a risen ring from the baking tray and drop it gently into the boiling water. It will probably sink. After 30 seconds or so, it should rise to the surface. (If it floats the whole time, use a slotted spoon to turn the bagel over and allow it to boil for about another half minute.) Remove the puffy ring from the water and lay it on the seed-covered saucer. Turn it over and then place on the parchment paper. Repeat with all the other rings. (Please see photo essay of shaping and parboiling bagels.)
- baking: Put the bagels on the top shelf (to prevent burning on the bottoms) of the 400F oven and immediately turn the oven down to 375F. Bake for about 30 minutes, turning the pan after 15 minutes to allow for uneven oven heat.
- Cooling: When the bagels are done, remove to cool on a footed rack before slicing/breaking apart and eating; the bagels are still baking internally when first removed from the oven!
If you wish to serve warm bagels (of course you do), reheat it after it has cooled completely: To reheat any uncut bread, turn the oven to 400F for 5 minutes or so. Turn the oven OFF. Put the bread into the hot oven, directly on the rack, for about ten minutes. This will rejuvenate the crust and warm the crumb perfectly.
Serve warm with butter and cream cheese. Or goat cheese. And apricot or black currant jam. Or smoked salmon, if you’re fortunate enough to have some on hand. And good strong coffee.
:: Potatoes: The BBB recipe calls for using only the water from boiling the potato. It also calls for a tremendous number of eggs. This just seems silly to me. Because potatoes look sort of like eggs, I decided that they could substitute for them. (The full BBB recipe calls for “4 large eggs [200 grams]”)
:: Yeast: The BBB recipe calls for a ridiculously high amount of yeast. When transcribing Hensperger’s recipe, Karen wrote “Beth is a very enthusiastic yeast user. Please use your bread sense and adjust if needed ;-)” I did consider using our wild yeast rather than commercial yeast but then decided that there were already enough arbitrary changes being made by me.
:: Salt: At 27 grams for the full BBB recipe,
the salt amount seems really high to me. Unless my arithmetic is off, 2% Baker’s Percentage of salt is closer to 17.5 to 19 grams. Therefore, I added less salt…. (Did you see how I managed to avoid using “So” at the beginning of that sentence? I might be learning…. ) As always, I weighed the salt. (please see salt is salt, right?)
:: Flour Please note that strong bread flour is best for bagels. While all-purpose flour CAN be used, the results are more like buns with holes in the center, rather than bagels, ie: not Real Purist’s bagels. Here’s how to mimic bread flour. (High-gluten flour – aka vital wheat gluten – is readily available at health food stores.)
I found that replacing the high-gluten flour in my usual sourdough bagel recipe with a mixture of 97% flour (the regular flour I use for bread) and 3% vital wheat gluten gave me a bagel that was virtually indistinguishable from the original.
-Susan, Wild Yeast
Yesterday morning, we were much more careful about heating up the bagels. We put them into a lidded container so the outsides wouldn’t get crispy and rock-candy hard.
Wow. What a difference.
Now THESE are bagels. They’re still a little too white bread for my taste. Next time I’ll definitely add more whole wheat flour. And maybe a tiny bit more salt.
Bread Baking Babes
Karen (Bake My Day) is the host of November 2018’s Bread Baking Babes’ project. She wrote:
Looking for a recipe that could be baked in a relative short time, that could be adjusted to various flours/diets and could easily be halved (or third-ed. reverse tripled?) […] What I love about these is that they can also be bagel-loaves! For when you don’t need the hassle of a waterbath.
From my first love Beth Hensperger’s Bread Bible. To be precise they are:
– Karen, in message to BBBabes
We know you’ll want to make bagels too! To receive a Baking Buddy Badge to display on your site: make the bagels in the next couple of weeks and post about it (we love to see how your bread turns out AND hear what you think about it – what you didn’t like and/or what you liked) before the 29 November 2018. If you do not have a blog, no problem; you can also post your picture(s) to Flickr (or any other photo sharing site) and record your thoughts about the bread there. Please remember to email the Kitchen of the Month to say that your post is up.
For complete details about this month’s recipe, the BBB and how to become a BBBuddy, please read:
- BBB Kitchen of the month: Karen, Bake My Day BBB Egg Bagels, November 2018
- BBBuddy guidelines
- about the BBBabes
Please take a look at the other BBBabes’ October 2018 Bao Buns.
- Aparna, My Diverse Kitchen
- Cathy, Bread Experience: Mini Sourdough Oatmeal Blueberry Egg Bagels and Bagel Loaf
- Judy, Judy’s Gross Eats: Egg Bagels for November
- Karen, Bake My Day: Baking Babes bake Bagels; Egg Bagels to be exact November 2018 challenge (kitchen of the month)
- Karen K, Karen’s Kitchen Stories: Egg Bagels with a Sesame Seed Topping
- Katie (BBBBB), Thyme for Cooking: Brazen Bread Baking Babes Bake Bagels
- Kelly, A Messy Kitchen: Bread Baking Babes Boil and Bake Bagels
- Pat (aka Elle), Feeding My Enthusiasms: Bagels with the Bread Baking Babes
- Tanna, My Kitchen in Half Cups
Ha!! These are egg bagels after all. We had them this morning for breakfast. We WERE going to go out for breakfast to have Eggs Benedict to celebrate our anniversary (we used to go out for dinner but now going out for dinner makes us get home past our bedtime…).
We THOUGHT we were going to bicycle to a quite nice place about a 30 minute ride away, but it started snowing (eeeeeeek!) last night just after dark. There’s no way we would be bicycling. So (hehehhehe – I can’t stop starting at least some of my sentences with “so”) T made Eggs Benedict at home. Of course they were served on bagels!
Because of my phobia of runny yolks, T made hard-boiled eggs for me. We had some curly kale in the fridge, so I decided to have Eggs Fauxrentine.
Have you ever seen anything more revolting than an egg yolk breaking and spilling its yellow liquid?
– Alfred Hitchcock
The photo of T’s runny-yolk poached eggs covered in Hollandaise sauce is too frightening to display here. Not even the garnish fresh chives snipped from the bright white snowy garden this morning could rescue them from their horritude…. (He claims his Eggs Benedict – sans curly kale – was delicious.)
Breakfast was brilliant.
» Bagels (2004; first time)
» Bagels revisited (2005)
» I ♥ Bagels (2006)
» wild bagels (2008)
» bagel making and Rose Levy Beranbaum’s instructions (2009)
» Beranbaum’s bagels from “The Bread Bible” (2009 – includes recipe)
» Bagels with Asiago (BBB October 2016) (based on Reinhart’s recipe)
» Going Wild with Real Honest Purists’ bagels (2018 – made with Jane Mason starter and zero commercial yeast)
» recipe for Real Honest Jewish purist’s bagels
» Eggs Fauxrentine (WHB#142: radish greens) (includes link to Hollandaise recipe)