The bagels that took three batches to perfect. The bagels that Chris, at first, turned his nose up at. And finally, the bagels you see below that Duke’s Household King of Bagels declared way better than store bought.
I was ecstatic when, after making and eating twenty not so great bagels, I finally nailed it, but, I was way more ecstatic after my run last night.
I didn’t feel like running yesterday. I promised myself that I wouldn’t look at my Garmin so I could run as slow as I wanted. Just get in the junk miles. It is a fall back week this week. You know the drill.
Somehow, I managed to avoid looking at Garmin until the fourth mile clicked by.
8:14…Huh? I decided to pick it up. 7:51. 7:59.
Ok, who cares. What does this mean?
Those last three miles were at a faster pace than my best 5K. Too bad I didn’t tack on another 0.1!
I’m thinking 5K during my next fall back week.
Oh yeah, and here are some kick butt bagels. (Says the girl from New Jersey.)
Inspired by Baking Bites.
- 2 cups warm water (100 – 110 degrees)
- 4 cups whole wheat flour, divided
- 2 tbsp vital wheat gluten
- 1 tbsp active dry yeast
- 1 tbsp sugar
- 1/4 cup honey
- 2 1/2 tsp salt
- 1 cup warm water
- 1 tbsp baking soda
- In a large bowl, combine 2 cups of whole wheat flour, vital wheat gluten, active dry yeast, and sugar.
- Stir in warm water, then let sit, covered with plastic wrap, for 40 minutes for batter to rise.
- Stir in honey and salt, then stir in the remaining 2 cups of whole wheat flour. It may take some kneading to fully combine the flour.
- When dough comes together, turn out onto a lightly floured surface and knead for about 5 minutes.
- Place in a lightly greased bowl and cover with plastic wrap and let rise for 1 hour.
- Pre-heat oven to 400 degrees.
- Dissolve baking soda in warm water.
- Turn dough out onto lightly floured surface and pat into a rectangular shape.
- Divide, dough into 10 even pieces.
- Working with one piece at a time (leaving the others covered with a towel or plastic wrap), roll each piece of dough into a 7-9″ long cylinder.
- Form a bagel shape by pressing the two ends together. They may need to be pressed with some force to join them seamlessly.
- Dip each bagel into baking soda mixture, then place on a baking sheet lined with parchment paper, leaving 1-2 inches between bagels to allow for further rise.
- Bake bagels for 15-20 minutes, or until lightly browned, then cool on a wire rack.
Servings ~ 10
Calories ~ 200, Fat ~ 1 g, Carbohydrates ~ 44 g, Protein ~ 8 g