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<\/a>Leslie has been on a\u00a0tagine cooking\u00a0kick recently.\u00a0 Lots of meat, lots of vegetables, not so many carbs.\u00a0 It’s not really working for me though.\u00a0 Keith without carbs is not someone you want to know.\u00a0 At work yesterday the deprivation finally became too much and I was hit with a craving for bagels.\u00a0 Bad.\u00a0 But I couldn’t convince Leslie to go into Madison that night, so we had to make them ourselves.\u00a0 A quick search turned up a nice\u00a0recipe on Serious Eats<\/a>\u00a0(originally from Jo Goldenberg’s by way of Bernard Clayton<\/a>).\u00a0 We didn’t follow the recipe precisely (that’s not an option when Leslie is involved)\u00a0 but we stuck pretty closely.\u00a0 The biggest differences were that we used molasses instead of malt syrup to boil the bagels, and we boiled them a bit longer and baked a bit less then the recipe calls for.\u00a0 We gave them a minute and a half in the water and 20 minutes in the oven.\u00a0 Next time I would add 5 minutes to\u00a0our bake time though, as the recipe suggests.<\/p>\n Since Leslie has recently become\u00a0quite the master baker\u00a0(making noodles and steam buns at Kusaka<\/a> has helped her\u00a0 ingredient measuring discipline) she handled the dough.\u00a0 I handled the boiling–nobody works a slotted spoon like me.<\/p>\n A bagel is a nice thing.\u00a0 But an everything bagel is something special.\u00a0 To top our bagels, we mixed up dried minced garlic, poppy seeds, sesame seeds, a bit of sea salt, and some onions we minced and dried in the oven.<\/p>\n They came out nearly perfect.\u00a0 The crumb was chewy and medium density with scattered large gas bubbles.\u00a0 The crust had a bite, but fell just a little short of any crunch.\u00a0 As I said, a few more minutes in the oven would have been ideal.\u00a0 We ate the bagels plain at first, since we’re working on the recipe.\u00a0 But after one or two we got out our favorite bagel topping– Crave Brothers Marscarpone<\/a> cheese.\u00a0 Incidently, marscarpone is also fantastic on my other favorite toroidal pasty, the Greenbush Bakery<\/a> old fashioned doughnut.<\/p>\n The name of this bagel has two meanings to me,\u00a0 It is an everything bagel not just because it has “everything” on it, but because it can be anything, and everything you want it to be.\u00a0 Breakfast?\u00a0 Check.\u00a0 Lunch?\u00a0 Sure.\u00a0 Dinner?\u00a0 Midnight snack?\u00a0 Picnic food?\u00a0 Road trip?\u00a0 Last meal before execution?\u00a0 You get the idea.<\/p>\n![\"\"](\"http:\/\/driftlessappetite.com\/wp-content\/uploads\/2013\/01\/everythingbagel1.jpg\" "\\"everythingbagel\\"")
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