We love our bagels around here. Savory bagels, sweet bagels, bagels with schmear, bagels with meats, bagels in the morning, bagels for lunch, bagels here, bagels there, bagels everywhere. In fact, two of my favorite eateries happen to be bagel places. The Ripple Bagel and Deli in Indianapolis and Bergen Bagels in Brooklyn. While I was on this homemade bread kick I figured that I’d take it up a notch and try making bagels. So on Friday night at about 8:30pm, after a long week of work, I decided to open up a bottle of wine and give it a go. Sounded like a good plan to me!
Baking bread has quickly become one of my weekend rituals. Wake up, make coffee, check on the chickens, feed the dog and start making bread. I love it because I love to cook/bake, and baking my own bread means one less thing to buy at the grocery store. It’s cheaper and tastes better too. It also fills up the house with amazing, wondrous aromas and makes me feel like a real empowered female homesteader that’s going to meet the day and kick some ass. But I hate it because baking is a science and I didn’t do too well in science class. And also because as soon as I take it out of the oven, I have a 170 lb vulture named Dave who swoops down and eats most of the bread before the weekend is over and I have to make a second batch.