Bagelry

Inspired by Liz²’s recent post, I knew I had to make bagels. I’ve tried making them once before, and they were only okay—not worth all the work involved in their production.

But upon hearing Ms. Liz’s drool-inducing description of a successful foray into bagelry, I though it was worth another shot. I didn’t make them straight away, though, because I was waiting for Andy’s trip to Fremantle for a conference, which started last weekend. My motives were purely selfish—if the bagels turned out well, I didn’t want to feel obligated to share. Also, it would give me something to do on Sunday, which is the most boring day of the week to be home alone. While I was waiting, I was further inspired by Vegan Noodle’s facebook photos of fresh bagels.

I followed the recipe suggested by Liz, but made several adjustments based on my pantry, my appliances, and wikipedia. I cheated and made my dough in the bread maker. Look at the insides!

I thought about making a vegan cream cheese for these, but decided that the ripe avocado on the benchtop would make a good substitute.

These bagels were a resounding success, and they weren’t even that much work. I will be making these again, and next time I might even share...