The bagel problem

by Jon Sullivan - 2020-02-20 - Food

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Why do I now have tiny chunks of roasted garlic stuck to everything everywhere?

A while back I decided to start making my own artisan sourdough bread. First because I hadn't ever really made bread, which seems dumb. And second because I wanted some great bread photos. The bread photos are great. But it created another problem. It takes me about 2-3 weeks to eat a loaf worth of bread. Hmmm..... Maybe that's why I never made bread...... At any rate, I was making a loaf every couple days.

But then I decided I wanted a bagel sandwich photo, and if I can make a loaf of bread surely I can make a bagel. And that solves the problem with piles of bread stacking up in my pantry. Since making bagels 2-3 at a time is easy. Just make them to order. Brilliant.

My preferred bagel is forever the "everything" bagel. So I cooked up some of those. Made a smoked salmon and brie sandwich. And Bob's yer uncle. It was delicious, and I think the photo looks pretty good as well.

But of course life is never so simple, and there was a price to pay.

The little chunks of roasted garlic in the "everything" mix turn into super glue when cooked. I'm sure real bakeries have a system to prevent this. I do not. I've made several batches of bagels now (2-3 at a time), and no matter how careful my everything mix protocol is I end up with garlic and sesame seeds stuck to everything. Counters, sink, floor, knives, fridge, table, plates, keyboard, toaster, oven, etc.

So... new plan..... My forever favorite type of bagel is now jalapeno cheddar.

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