|Homemade bagels with home cured & smoked pastrami, |
gherkins and cream cheese
But I digress. Back home and the dough was looking good, but I thought I'd leave it a little longer, so on to the next job - swabbing out the mud from Daisy (the van) and getting her ready to go into the barn for winter. I shall be sad to see her go, but it really is the best place for a lady of advancing years to spend the colder, wetter months of the year.
As lunch time approached, with Daisy repacked with all her clean crockery and ready for the barn, I turned back to the bagels. The dough was looking well risen (it probably had an hour longer than the recipe said, but didn't appear any the worse for it). The next bit takes a bit of time - forming the bagels. The dough is split into 3, each thiurd is then rolled into a 'rope' pof dough and divided into 5 pieces, which are in turn rolled into little ropes, then formed into loops. Quite fun in a 'playdough' type of way.
|Waiting to puff|
|Boiling the bagels|
Then onto oiled baking sheets and into the oven for 10-15 mins till they are golden brown - like so:
I was really pleased with how they turned out, and after a few minutes cooling, they were ready to eat. The husband had to slice the pastrami - I had meant to take it to the butcher and ask him if he would do it for us on his whizzy slicing machine, but I got too absorbed in cleaning Daisy, so we had to make do with a carving knife. Split bagels, slather on the cream cheese add pastrami and some sliced gherkins - delicious.