Wednesday, February 10, 2016

Knockoff Einstein Bagels Recipe

Not.

I spent a lot of time documenting this baking project, because I was sure these bagels were going to turn out to be exactly what I wanted them to be, which was nothing short of a perfect recreation of the bagels you can buy at Einstein Bros. They were not. I have been horribly, miserably disappointed since late Monday evening. 

The water temp has to be just right. This was by far the most stressful part of the recipe. 

When your water is perfect, you have to dissolve some yeast into it. 

Then you add both corn syrup and molasses. "Surely this will give it better flavor," I naively reasoned.

This is the dough after I added half the flour. 

This is the dough after I painstakingly added the remaining half of the flour, kneading and kneading until my arms fell off and had to be surgically reattached so I could continue kneading for another 5,000 years. 

While I cried in a corner and rubbed my arms, the dough rested and raised to twice its size, then I chopped it up into little dough plops.

I made the dough plops into super rough looking bagels, and let them raise for another 40 minutes.

I boiled the stupid things, 

then I baked them.
Disappointment quickly followed.

In fairness to whoever put this recipe online, they do turn out with an aura of bagel-ish-ness, but it's nowhere near as good as the other recipe I use. And it's definitely not a copycat of Einstein bagels, which makes me want to break something against a wall.

Somebody get me some Einstein Bros. before I burn Greece to the ground*.


*If Greece actually burns to the ground, it wasn't me.**

**Probably.

4 comments:

  1. Okay, so not sure what websites you have access to there, but America's Test Kitchen has a recipe for bagels (and an episode on it). I've never had one of their recipes fail, plus they give the measurements for flour, etc in oz which I love. It won't let me copy and paste but if you feel like giving it another try and are interested, let me know and I could try to email you the text from it. The website is a subscription type thing, but very reasonably priced. You get access to the videos that go along with them as well, which I find truly helpful.

    But each recipe I've tried from there has been crowned my official favorite and I bake and cook a lot (though by no means an expert). Everything from cheesecake to meatloaf (YUM!) to oatmeal raisin cookies (chewy and not cakey).

    Anyway, check it out if that interests you, and if you are interested in any of the recipes and don't want the hassle of opening an account, let me know and I'll copy and paste any of them for you.

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    1. All of those (cheesecake, meatloaf, oatmeal raisin cookies) sound amazing! I actually had a dream about cheesecake last night. I'll have to put it on my list. I've wondered before whether I should look into subscribing to more serious chef-ery things. I'll check out America's Test Kitchen. If you email me that bagel recipe, I'll cry with joy. No pressure, though.

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  2. Very interesting ! I have yet to experiment with this one . Kathy Ramos

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    Replies
    1. Oh, please experiment with it! Make it better!

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