A procratination
Bagel variation
27 02, 21 00:24
Bagel variation….
Today's procrastination is once again a baking bread narrative. For the past couple of days I've been contemplating returning to my neglected "shelf" started (I have one in the fridge which has also been neglected) and trying another sourdough something or other from the list is "discard" recipes. But ran into a problem: I had indeed neglected the starter too long, and the odor it gave off startled me. Like strong cheese gone bad.
After consulting the google gods, I concluded that the shelf starter could not be salvaged -- and so I followed the instructions of how to best dispose of the smelly remains. It was for just such an occasion that I kept a fridge starter (starting from scratch is an 8 day process), and luckily it seemed to be in tolerable condition for use as the source of a fresh shelf starter. However, it would take a few hours (and overnight) to revitalize a new batch, so I tried to find a non-sourdough recipe to work with. By now it was 2PM.
As it happens, King Arthur Flour sent around an email about twelve new recipes, and one got my attention: Stuffed Bagel Buns. I looked at the ingredients and figured it was worth the attempt. After all, it was something related to a bagel....
The basic "stuff" in this bun is a mixture of cream cheese and shredded cheddar -- and I had access to both. I made the dough (easy enough) and but it aside to rise (i.e., puff up) and then got to work on the cheese mixture with a bit of help on technique from Randi. This part called for creating 12 balls of the cheese mixture and putting them in a freezer to chill while the dough was proofing. After dinner I took the next steps, and Randi did the stuffing of the now very chilled cheese into it dough (which was then rolled into balls) while I took care of the water bath.
There were several points where we wondered if we were doing things correctly, especially when the cheese mixture started to ooze out of the buns during baking. But the recipe included a comment that the leaks of cheese were a side benefit we would get to enjoy after everything cooled.
The result is pictured at the start of the rolling period, and the one we shared after waiting an hour was very good. The rest have been refrigerated and several will warmed up for breakfast.
After posting the picture on FB, my son wrote that there is a Mexican restaurant near his place in Nashville that served something similar, except with cream cheese and jalapeños in the stuffing. That is something I will try in the near future. The recipe itself suggested adding fresh herbs into the cheese mix, but I stuck with the basics. Now I am tempted to try all sorts of additions to the mix.
It is a great recipe and can by found at the King Arthur's website.
Today's procrastination is once again a baking bread narrative. For the past couple of days I've been contemplating returning to my neglected "shelf" started (I have one in the fridge which has also been neglected) and trying another sourdough something or other from the list is "discard" recipes. But ran into a problem: I had indeed neglected the starter too long, and the odor it gave off startled me. Like strong cheese gone bad.
After consulting the google gods, I concluded that the shelf starter could not be salvaged -- and so I followed the instructions of how to best dispose of the smelly remains. It was for just such an occasion that I kept a fridge starter (starting from scratch is an 8 day process), and luckily it seemed to be in tolerable condition for use as the source of a fresh shelf starter. However, it would take a few hours (and overnight) to revitalize a new batch, so I tried to find a non-sourdough recipe to work with. By now it was 2PM.
As it happens, King Arthur Flour sent around an email about twelve new recipes, and one got my attention: Stuffed Bagel Buns. I looked at the ingredients and figured it was worth the attempt. After all, it was something related to a bagel....
The basic "stuff" in this bun is a mixture of cream cheese and shredded cheddar -- and I had access to both. I made the dough (easy enough) and but it aside to rise (i.e., puff up) and then got to work on the cheese mixture with a bit of help on technique from Randi. This part called for creating 12 balls of the cheese mixture and putting them in a freezer to chill while the dough was proofing. After dinner I took the next steps, and Randi did the stuffing of the now very chilled cheese into it dough (which was then rolled into balls) while I took care of the water bath.
There were several points where we wondered if we were doing things correctly, especially when the cheese mixture started to ooze out of the buns during baking. But the recipe included a comment that the leaks of cheese were a side benefit we would get to enjoy after everything cooled.
The result is pictured at the start of the rolling period, and the one we shared after waiting an hour was very good. The rest have been refrigerated and several will warmed up for breakfast.
After posting the picture on FB, my son wrote that there is a Mexican restaurant near his place in Nashville that served something similar, except with cream cheese and jalapeños in the stuffing. That is something I will try in the near future. The recipe itself suggested adding fresh herbs into the cheese mix, but I stuck with the basics. Now I am tempted to try all sorts of additions to the mix.
It is a great recipe and can by found at the King Arthur's website.
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