Remember a few days ago how I impressed myself with that Pumpkin Cream Cheese Coffee Cake? Well I had cream cheese and pumpkin puree leftover. Oh how tragic. Actually, the moment I realized I would have leftovers, bagels and cream cheese popped up into my mind. Yesterday, I made and conquered making bagels for the first time.
You see, we don't have true bagels in Nevada. In my mind, bagels were doughnut-looking, carbohydrate loaded pieces of bread that HAD to be toasted and smothered in cream cheese. When I moved to New York, I had my first real bagel at Ess-a Bagels. My world changed. My idea of what a bagel has completely taken a turn. And while I know they are still carbohydrate loaded and smothered in cream cheese, they are chewy hunks of heaven that will forever make me happy.
I did not intend to re-create the classic NYC bagels. I knew this would be impossible as a first time bagel-maker in my little baby apartment. Especially, because I was making pumpkin bagels and pumpkin pie cream cheese, which is far from a classic bagel. However, I didn't know these babies were so easy to make. Slightly crunchy on the outside and chewy in the middle. I was rather impressed.
I am no bagel expert, so I referred to this lovely lady's recipe. She took the time and effort to snap step by step photos too!
I did however make the Pumpkin Pie Cream Cheese.... mmm yes.
I sure hope you make these!