“No, they are not bagels!” That seemed to be the answer to everyone’s question when I pulled these out to share. Only hours before, I committed to myself that sometime this year, I must make bagels. These truly were a close resemblance and only made me miss those delicious breakfast treats more!
To be totally truthful, I almost didn’t take them to my friends’ house for dinner and planned to toss them out! Lucky for these loops, they found their way into the hearts of my friends who devoured them down to the last morsel. When I pulled them out of the oven, I was reminded one more time that since the only heat source in my oven is from the bottom, anything I bake gets way too browned from below but never on top. Even my DH commented that these looked like raw dough even once they were baked.
The bread rings were soft and easy to eat with a Senegalese stew my friends had made. But alone, I felt like they simply didn’t have enough flavor. Later, I wondered what might have happened had I added some sesame oil to the dough? The best flavor came from a combination of the bread and the herb dip – that being a completely other tale!
Some items are difficult to find here in Peru and I have common substitutes and some things cannot be found, nor replaced. When I took a look at the recipes for this month, I felt a little stuck. Sumac? What is it? Where in the world was I going to find it? I decided to focus on the Hazelnut Spice Blend – of course replacing the hazelnut with Brazil nuts. But…our day yesterday was filled with a comedy of errors which included strawberries strewn over the kitchen floor, spaghetti sauce flung through the dining room, a pot of water which overflowed into the “pantry” and all over the counter and finally, I had unknowingly run out of thyme. When did that happen?!? So my Hazelnut Thyme Spice Blend became a Brazil Nut Parsley Paste.
Would I make these again? Probably not. But, I am inspired to find a good bagel recipe…do you have one?