Today, we have spent the morning baking bagels! While my husband will eat store bought bagels, they don’t live up to his Jersey expectations. We have been looking for that perfect Jersey bagel recipe for a long time. We have been taking recipes and pulling out what we like and what we don’t like about them and then incorporating parts of other recipes to find the perfect bagel.
He is convinced we won’t ever make the perfect bagel because it’s all about the Jersey water. He thinks there is something very special about the water that flows from the Catskill Mountains and other reservoirs through the aqueducts to NYC and Northern Jersey that cannot be replicated anywhere…so there’s that.
This time around, we tried to make a “healthier” bagel using stone-ground white whole wheat flour. We also found a really good Everything Bagel seasoning mix for the tops of the bagels. While he is not a huge fan of whole wheat, he said these bagels turned out really good.
I am still trying to make an actual recipe for these bagels. When I have a set recipe, I will make sure to post. I am also wanting to make a pumpernickel bagel…that will be the next adventure.
Farmhouse Blessings,
Steph
My 1850 Farmhouse 