Confession: I have made two batches of these bagels in one week. One week. Granted, one batch was for Ben’s lab, but still, it’s embarrassing how addicting these things are, mainly due to their incredible texture and their addicting garlicky scent.
I wish I could say I had a good reason for not posting anything new for months now. I mean, I have several little reasons. Things like exams and newspaper duties. Things like a new job for the summer (administrative duties). And then another job.
I know what you’re thinking. Why on earth would you pick up another job when you’re already exhausted every day after your first job?
I’ve officially caught that bug. No, not the winter cold or a seasonal flu—the bug that makes you want to make everything from scratch. Chicken stock, sandwich bread, hummus… and now bagels.
When I played volleyball in high school, we’d always have dozens of bagels from Panera at our tournaments, and I could polish off two of those things in one day. Hey. I was a hungry athlete. Or that’s what I told myself, anyway. Those cinnamon crunch bagels were just too delicious to pass up.
But an oldie but goodie flavor I’ve always loved were poppy seed—and adding sesame seeds to the mix only seemed logical at this point! And all those myths about bagels being difficult to make? Gone!
You know those moments when you’re just inexplicably craving an enormous, sweet, mouth-watering baked good from a neighborhood bakery? Whether it be a flaky pastry or a moist slice of cake, there is something almost illegally enticing about a bakery’s sweets. Sometimes I walk past a coffee shop and have no intention of having any caffeine, yet feel myself itching to press my nose against its display case like a five year old anyway. I don’t know how they do it, but bakeries just have this way of making everything look delicious. Any banana bread they make will always look more inviting than something I whip up at home. One day I’ll find their secret.