The story has a few funny twists, the first being that on New Year's Day we were out of eggs. So we jumped in the Skoda and headed to the nearest store, Norma, only to find it closed. Not to worry, down the street is Penny Market and then Alberts. Surely one of those would be open. No! So one we went to Tesco, Globus, Kaufland, Lidl, and numerous downtown shops. Again, closed! On the way back Mark had the inspiration to stop at some of the gas stations....perhaps Agip or Robin Oil sold eggs (after all, our local holiday store in St. Paul sells eggs and milk!). Again, no....! We couldn't believe it....everything was either closed or replete of eggs. What to do? You can't have crispy crusts on your bagels without an egg wash. Hmmm.
Well, not to be undaunted we started making bagels (it's been a few years since doing this but we're doing it all from memory!), but the dough was quickly rising away while we pondered what to do for an egg wash. The key for a good outer crust starts with the last cut-out dough rising uncovered in a warm place. This makes a hard 'skin' on the outside.
(Note to self for later bagel-making: why not try brushing on some flavored aoli?)
Put the boiled bagels onto an oiled pan for baking (200C for 5-10 minutes) until golden brown. If you like, cover them with dried, shaved garlic, salt, or crushed Thyme. When they're out of the oven...time to indulge!
Disclaimer: This blog is not an official University of Minnesota or Fulbright Program blog. The views expressed are my own and not those of the Fulbright Program, the U.S. Department of State or any of its partner organizations, or the University of Minnesota.