The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Sourdough Bagel Crumb

PalwithnoovenP's picture
PalwithnoovenP

Sourdough Bagel Crumb

Hello TFLers! I hope you're on to a  great start for 2018. Some photos failed to upload in my previous post, as promised here they are.







 
Bagels from another angle.





 

Another crumb shot with schmear.

 
I love cheese pimiento (that's how we call pimento cheese) so I schmeared some. This particular spread was made with Edam, a bit of mayo and home-roasted bell peppers. I think pimento cream cheese will be good on these and will be my favorite.



Turned into a sandwich. I love to eat it this way instead of a half at a time because you maximize it's toothsome texture. So satisfying! Why have I only made them now, years after a failed first attempt; they're deliciousness was just a recent discovery for me. Perhaps bagels are the bread of this year for me. I'm so excited to try different flavor combinations!


 

Ready for New Year's Eve Dinner.

I paired them with these:

A simple tuna pasta with white sauce.

And our infamous sweet spaghetti. I did not put cut-up hotdogs this time because I could not find them but our spaghetti always has them. :)

 
The bagels go well with both and makes the meal much more filling. I hope you enjoyed this post. Happy baking and Happy New Year everyone!

Comments

alfanso's picture
alfanso

It has no meaning other than to me and a few other friends, I just thought that I'd write that down for the subject...

Pal, with no oven I just don't know how you can bake so many different (or for that matter any) breads.  But then again, you know many languages too!  Those look so good and are like what we call plain bagels.  Do you put something in them or on them when you bake?  My favorite is a toasted sesame seed bagel.

alan

PalwithnoovenP's picture
PalwithnoovenP

They were baked over heated pebbles inside the clay pot so I didn't put seeds on them because they will burn very badly if they find their way  to the bottom of the pot and the bagels would taste extremely smoky although I love a touch of smoke. The smokiness imparted by the wood fire was just right. The solution I'm thinking is to put the "toppings" in the dough next time. I love sesame! Have a couple of flavor combos in mind too.

I'm glad you liked them. Thank you!

pul's picture
pul

From your previous post, it seems that you "grilled" them on charcoal. So I guess the chars and smoke have given a different and distinct flavor to them. Well done!

 

PalwithnoovenP's picture
PalwithnoovenP

In my clay pot on pebbles. They have a slight smokey flavor which we love. Sort of baking them in a wood fired oven just like how some "bagelries" do it. Thanks!

Yippee's picture
Yippee

Your no-oven bakes are always amazing and inspiring! ???

Happy New Year!

Yippee

PalwithnoovenP's picture
PalwithnoovenP

Glad you like them. Hope you'll bake lots this year.

Happy New Year!

dabrownman's picture
dabrownman

That Pimento spread sure puts a plain old cream cheese spread to shame too.  Clay pot bagels will have to be a new bagel genre and a teaching method at every cooking school!

Well done and happy baking in the new year Job!

PalwithnoovenP's picture
PalwithnoovenP

I laughed at the every cooking school part. :)

Thank you and happy baking in the new year uncle!

isand66's picture
isand66

happy New Year!  Your bagels look fantastic.  Since you can't put seeds on top I agree putting some inside would be tasty.  

Look forward to your next post.

Regards,

Ian

PalwithnoovenP's picture
PalwithnoovenP

A few improvements to be made but so satisfying for a first success. Happy New year Ian!