I love cream cheese, especially plain Philadelphia. What goes best with that? Well, bagels of course. The problem in Sweden though is that they’re not common, at least not in Gothenburg. If you don’t want to go to the wonderful café “Bönor och Bagels”, the only option left is to bake them yourself. After reading Moira’s post, I thought that maybe I could manage to do them. And after Zarah Maria’s post where she tried Moira’s recipe I came to the conclusion that I definitely would succeed.
It started well. I did the dough and it rose just as it should. There was only one small fire, which was quickly extinguished… I cooked the 3 first ones and they turned out nicely even though Fredrik thought that they were rather roughly shaped.
When I cooked the next 3 ones I somehow forgot about the time, and I think (please correct me if I’m wrong) that they were over cooked. They looked perfect until I put them on the rack, after 10 seconds they turned small and hard… Just look at the below photo for the difference… :-(
I almost wanted to cry. I hate to fail in the kitchen and I was hungry and whiny. Last weekend I failed enourmously with a cake (I’ll write another post about that as I will give it a new try for the next SHF). The last 2 bagels were still big after the cooking, so at this point at least 5 of 8 bagels were OK. I sprinkled poppy seeds on 3 of them and sesame seeds on the last 2. I baked them in the oven and they turned out quite well. They were delicous together with a lot of Philadelphia, raw red onion and cucumber. But I’m still sulky… Next time (yes, there will be another one) I will make them perfect! And next time I will also let them to rise after forming the bagels, as I hope that they will be smoother then.