Saturday, February 06, 2010

Sn-OMG!!!!!!!!. What bruegger's, you want to raise your prices??

So today I had to get up crazy early to beat the 84 year old neighbor to her sidewalk. She came out while I was shoveling her walk and said "I dont want you to slip and fall and get hurt, or get sick." I imagine this is what her children probably told her and she was just passing it on. She is 84 and lived in the house her entire freaking life... awesome.

So I am a big fan of the "day old" bruegger's bagel basket. 6 bagels that are a day old for a cheaper price. It was $2, then $2.5, and now $3. So I have taken to try and make my own bagels, as I can easily eat a dozen per week. This was the best recipe/result yet.

Whole wheat homemade bagels

Math:
5lb (20 cups, 40 bagels worth) whole wheat flour = $3.00
5 active dry yeasts =$2.50
1.5 t salt = .05 tops
1T organic fancy sugar = .10 tops
1T veg (i used olive oil cause im a yuppie) =.10
water and oven heat = negligible

5.75 for 40 bagels
Less than 15 cents a bagel.
Day olds are now 50 cents each, the price a regular bagel was 5 years ago.


Easy directions:
Mix:
4 cups whole wheat flour
1.5 t dry yeast
1T sugar
1.5 t salt
1T oil.
2 - 2.25 cups warm (90 degreeish... too hot will kill the yeast)


Knead the dough for 10 minutes.



I squared it off to make an even cut.


I tried to evenly cut the square into 8 slices (2 cups flour per bagel), then made "bagels" out of the slices. Supposed to let these guys sit for 10 minutes to let the yeast do what it does.

Preheat your oven to 425 and lightly grease a pan.
Boil the "bagels" for 2 - 3 minutes, flipping halfway through. These did not float, but the last ones did?


Put the boiled bagels on the pan. Bake for 8-10 minutes on each side. Careful, this is where finesse comes in, dont let them in there too long or they can burn.


These are like a commercial saying "dont overpay for bagels, look how beautiful they are"




Honestly, if I can do this, anybody can.

4 comments:

Spice said...

I don't want to see how you make the cream cheese.

Brendan said...

You only need to buy yeast once. Keep a culture growing in your fridge, pull out what you need and grow some more to replace.

Matt said...

another recipe for ya: http://www.powells.com/blog/?p=7532

Anonymous said...

I'll be impressed when I see some squagels!

sean