Bagel beverage pairing

Posted in Uncategorized with tags , , , on December 27, 2010 by bageldiaries

I would say that a bagel with cream cheese, must be paired with a nice cup of hot coffee. They are meant to be together and are the equation for the perI would say that a bagel with cream cheese, must be paired with a nice cup of hot coffee. They are meant to be together and are the equation for the perfect breakfast or snack. There’s just something about it that makes it work.

A bagel with peanut butter for some reason, I am sensing would go better with an iced coffee. The cold, refreshing coffee is a nice compliment to the smooth and crunchy peanut butter.

I envison a bagel with no schmear tasting best with some orange juice and not so much apple juice. Although a bagel isn’t dry, especially Montreal one’s (Mount Royal Bagel Bakery!), the juice gives it an extra moistness and somewhat ” washes it down”fect breakfast or snack. There’s just something about it that makes it work.

A bagel with peanut butter for some reason, I am sensing would go better with an iced coffee. The cold, refreshing coffee is a nice compliment to the smooth and crunchy peanut butter.

I envison a bagel with no schmear tasting best with some orange juice and not so much apple juice. Although a bagel isn’t dry, especially Montreal one’s (Mount Royal Bagel Bakery!), the juice gives it an extra moistness and somewhat ” washes it down”

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No limits to bagel consumption

Posted in Uncategorized with tags , , , on December 27, 2010 by bageldiaries

I went to my absolute favorite bagel shop today, Mount Royal Bagel Bakery…and had three bagels..so maybe that’s a lot of bagels..but somehow I never get tired of them. I could eat them all day, every day. I guess unhealthy excess only applies when there comes a point of suffering, which I’m positive i’m far from. No limits to bagel consumption!!

Personality revealed through bagels?

Posted in Uncategorized with tags , , on December 27, 2010 by bageldiaries

What if people’s choices in bagels said something about their personality?

Like for someone that always gets a plain bagel with plain cream cheese. Are they simple? Small things make them happy? Are they plain? Boring? Or safe?

Someone that gets a whole wheat bagel? A health conscious person?

(Source: jessimarina)

Bagel song

Posted in Uncategorized with tags , , , on December 27, 2010 by bageldiaries

Crazy bagels recipe

Posted in Uncategorized with tags , , , on December 27, 2010 by bageldiaries

Ingredients

* 5 cups unbleached all-purpose flour
* 2 (.25 ounce) packages active dry yeast
* 1/4 cup sugar
* 3 tablespoons salt
* 1 teaspoon ground cinnamon
* 4 teaspoons baking powder
* 2 teaspoons baking soda
* 3 eggs
* 1 cup vegetable oil
* 1 cup warm water (110 degrees F/45 degrees C)
* 1 cup semi-sweet chocolate squares
* 1 cup fresh raspberries

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Combine the flour, yeast, sugar, salt, cinnamon, baking powder, and baking soda together.
3. In a separate bowl combine the eggs, oil, and warm water. Add this to the flour mixture and mix until you form a wet dough. Stir in the chocolate and the raspberries.
4. Divide dough into 12 equal pieces. Roll each piece into long snake and then form into the shape of a bagel. Place bagels onto a baking sheet.
5. Bake at 375 degrees F (190 degrees C) for about 1 hour. Enjoy the craaaaaaaazy bagels.

Hawaiian Bagels

Posted in Uncategorized with tags , , , on December 27, 2010 by bageldiaries

Ingredients:

* 1-1/8 cups water
* 1 teaspoon coconut extract optional
* 1 Tablespoon olive oil
* 2 Tablespoons malt powder or honey or sugar
* 1 teaspoon salt
* 3-1/3 cups bread flour
* 1 Tablespoon wheat gluten, optional
* 2 teaspoons yeast
* 1/2 cup dried pineapple, diced
* 5/8 cup dried coconut shredded or flaked

Preparation:
Place ingredients in the bread machine in the order listed. Add the pineapple and coconut 5 minutes before the end of the kneading phase or work into the dough before shaping. Use the dough setting. Or stop the machine after the rises.

Prepare the baking sheets or use nonstick sheets. Remove dough from the machine, punch it down, and roll it out into a rectangle about 14 x 18 inches. Divide into equal pieces and shape into bagel form or use a cutter. Place the bagels on the sheets and let them rise again in a draft free location. This rise can be anywhere from 20 minutes to 4 hours.

Fill a 4 to 6 qt soup pot with water 3 to 4 inches deep. You can add 2 tablespoons of malt syrup, honey, sugar or non-diastatic malt powder. Get the water to boiling. Preheat the oven to 400 degrees F.

Drop the bagels one at a time into the boiling water. Boil only 3 or 4 at a time so they don’t crowd. Simmer each side for a minute and return to the baking sheet. Add glazes or toppings as desired. Bake just below the middle of a preheated 400 degree oven for 20 to 25 minutes, but begin checking at 15 minutes.

These are best eaten while they are still warm. Pre-slicing is suggested prior to freezing.

Yield: about 15 bagels

Tuna Bagel melt

Posted in Uncategorized with tags , , , , , on December 27, 2010 by bageldiaries

I went to Mount Royal Bagel today for lunch to find out that they added Tuna Melts to their menu! I was so ecstatic! It was actually incredible. My favorite, incredibly fresh, soft and chewy sesame seed Montreal bagel with a nice scoop of juicy, mouthwatering, perfectly seasoned tuna and melted mozzerella. Mmm.