Day 5: Homemade Not-So-French Bagels

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We threw bagels into the mix for our French cooking extravaganza because they’re something we’ve always wanted to make. And after our Wednesday-night French/Moroccan feast with one too many bottles of wine, this was the perfect pick-me-up.

Having lived in New York City, we knew we wanted a real NYC bagel, or as close as we could come to it, and this recipe from the Sophisticated Gourmet lived up to its promise.

Less than two hours of time (1.25 of it just to let the dough rise) and we had a crispy on the outside, chewy-doughy on the inside, seriously kick ass bagel. We topped those bagel bites with sesame seeds and flakes of Maldon sea salt, and they needed nothing more than cream cheese to be delectable.

One slip up was we used a little too much oil on the dough when letting it rise, and we didn’t have a dough cutter, so the result was a funky bagel bottom with folds of dough creased together instead of a smooth underbelly. But as the great JC once said, “Always remember: If you’re alone in the kitchen and you drop the lamb, you can always just pick it up. Who’s going to know?”

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With enough schmear, no one was turning these bagel bites upside down.

 

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