Summer time has us on the road a lot, so I wanted to make something that would be fast to eat in the morning, travel well, and possibly freeze well too. I chose Bagels- not fast to make (only down side) but fast to eat. I got out my newest cookbook- Artisan Bread in Five Minutes a Day, by Jeff Hertzerg and Zoe Francois, turned to page 122 and began the process ( I must admit I was intimidated by all the steps).
First mixing the dough- I did not follow the recipe to a T- I used 100% Whole Wheat bread flour, this was the only change I made.
Then Forming, Boiling, and Baking the Bagels- Getting the size of the bagels just right is tricky- the books says about the size of a small peach, but I would say like tangerine size/or a little bigger than a golf ball.
The boiling and baking was easy- just make sure you have all your materials and utensils in place before you being. The taste was ok, next time I will do half whole wheat flour, half white flour they were a bit heavy.
I topped the bagels with a creamy goat cheese and chives mixture.
1/4 C Cream cheese
1 Bunch Chives chopped -I hold the bunch in my hand and cut them into tiny pieces with my food scissors(from my garden)
Mix together and enjoy!