June 1, 2010

Cinnamon Raisin Bagels & Garlic Knots With Parsley And Olive Oil

As has been the practise with me for a while now, I don’t seem to have enough time to do all the things I’ve signed up for (blog-wise) including the bread baking from Artisan Bread In 5 Minutes! Its not that I have signed up for a lot of things, but that I end up pushing whatever little I have taken on to the last minute, and then find it tough to meet the deadline I have set for myself!
Guess I need to become a little more organized with my time and what I want to do with it, but there’s so much I want to do.

I haven’t been baking much this past month though you wouldn’t believe it looking at all my posts for the month! A lot of those were from the previous two months. As I was saying, I didn’t get around to making the scheduled ABin5/ HBin5 breads which were Whole Wheat Sandwich Loaf, Turkish-Style Pita Bread with Black Sesame Seeds or the Whole Grain Garlic Knots.
And for the 1st of June, the ABin5/ Hbin5 schedule was set for Cherry Black Pepper Focaccia, Cinnamon Raison Whole Wheat Bagels and the Moon and Stars Bread!

Given that I waited till the end of May to take a look at the schedule, that’s a tall bread baking order! So I decided to pick one bread from the first lot and one from the second to make. As it turned out, both the breads I decided to bake required the same master dough recipe.

The Garlic Knots and the Cinnamon Raisin Bagels were my breads of choice.
I changed the proportions given in the master recipe a bit. Since I halved the master recipe, I used 1 3/4 cups whole wheat flour and 2 cups all purpose flour and left out the gluten since I don’t get that here.
Otherwise I kept with the recipes, except that I left out the cheese in the garlic knots.

Now I don’t usually post my kitchen failures, because the idea is to share good food with you all and the recipes which have worked for me. The exceptions to this have been the occasional Daring Baker challenges.
While I wouldn’t exactly term this set of HBin5 breads as failures, I most definitely will not count them among my successes.

The Garlic Knots:

One of the things about the texture of some the breads in this book (not the enriched dough types) is that they tend to be very chewy in texture. Personally, we prefer our bread rolls, by and large to be softer and less chewy. Adding whole wheat flour (especially without the gluten) tend to make them even more chewier.

So these garlic knots are quite chewy which is not a bad thing provided they’re eaten straight out of the oven. But as far as we go, these are not the best bread knots we’ve eaten especially if you have eaten these Italian Bread Knots.
So I guess I’ll not be making these again. If you would like to try your hand at them, there's a recipe for them here.

Remember, this is just my opinion and that I did tweak the original recipe a bit and that I did not use gluten here. All of these could have (and probably did) contribute to the texture of my garlic knots. So do give them a try before deciding one way or the other.

A quarter of the given master recipe will give you 5 garlic knots.

The Cinnamon Raisin Bagels:

I have made bagels once before, a very long time ago probably around 3 BB (before blog!). I had never seen a bagel before and the idea of a bread which needs to be boiled in water before being baked was interesting. That exercise was a bit time consuming but we liked the bagels.

It was with that thought in mind that I decided to make these cinnamon raisin bagels. Except that this time, I found shaping the dough a little more challenging as the dough was stickier.
Here's the recipe for these bagels. Jeff And Zoe also have a tutorial for shaping bagels on their ABin5 site.

I have to say I was quite disappointed with my efforts. These bagels tended to spread out and flatten themselves a bit and by the time I had boiled them and baked them, they were a little to flat to be called bagels!
I took a picture of the only one of that lot which was a little taller than the rest, and as you can see, that wasn’t much!
I have had only a couple of disappointments in the breads I have baked so far from ABin5/ HBin5, and I am going to have to add these two breads to that list. Hopefully, my next attempt will be more of a success.

I am sending the Garlic Knots off to be YeastSpotted! I'm also sending them to Natashya who is hosting the 30th edition of Bread Baking Day themed "Twisted Breads".
I know these breads, especially the bagels didn't work for me, but they have done extremely well for most of the ABin5/ HBin5 gang.

Please Note:

Before I end this post, there are a couple of things I would like to mention.
All the links on the horizontal menu/ link list under my header no longer link to On My Menu, but to pages on this blog. I know some of you are following that blog and wanted to let you know I’m deleting that blog in a couple of days.

I am in the process of cleaning up my blog and have also removed the recipe index which was on the left side. For a complete listing of the recipes on my blog, please click on the recipes link on the horizontal menu/ link list right under my header.

I would also very much appreciate your opinion on something that has been on my mind. Would you prefer a “Print” option for recipes on my blog?
For me, print options don’t make much of a difference, as I don’t print out recipes from the net. I tend to scribble down recipes/ notes on pieces of waste paper printed on one side.
Many food blogs do offer a “print recipe” option and it seems to me that a lot of people do use it to print out recipes.
I would really like to know what your preference would be. Thank you.


Asha said...

I don't know whether you have tasted the New York Bagels but OMG! They are so good. They come (I think they are Jewish Bakers, they are the best Bagel bakers!!) in the morning on street carts, sell out every one of the Bagels with cream cheese or Jellies within few hrs and then they disappear until next morning. They sell theses huge Muffins too.
Same here, hard to find time these days to blog and blog surf with kids at home, I struggle with time every day and some how I manage, almost time for me to take Summer break! :)

arundati said...

i agree that sometimes baking bread with wwf makes it chewy...am yet to try extra gluten....makes it difficult to pass off as maida bread at home!
abt the print option, i dont ever print recipes. preferring to read through and note it down on a pad or a book.... hope this helps

girlichef said...

They both look awesome...I meant to make the garlic knots but didn't have a chance. Delicious :D

Jaya Wagle said...

I baked the ABin5 from the master recipe, but I didn't do a lot of variation. I just added some dried rosemary and thyme to it and they turned out pretty good.
But you are right, the dough is sticky. I can imagine why your bagels spread so much.

As to printing recipes. I don't always print recipes. Like you , I prefer to scribble them down on scraps of paper lying around. I think I remember it better when I write it down. But I know people, including my better half, who prefer print versions. It wouldn't hurt to put it in. Your readers will have a choice.

Hari Chandana said...

Wow.. looks awesome.. perfect presentation.. thanks for sharing.. :)

Jen said...

wow...now I wish I had tried the garlic knots! need to go back and do that one!

Personally, i love the print option. that way i don't have to lug my laptop into my cramped kitchen...

M D said...

Lovely looking bagels and garlic knots. Very tempting for me to try, considering ur great looking pics!

Natashya KitchenPuppies said...

They look great!
Love the idea of garlic knots - thanks so much for submitting them for bbd #30!

Femalechef said...

Very nice job!!!

Happy Cook said...

What i would like to have is that garlic knot looks really good, pity you didn't like the beagle , normally they are yummy tasting.

suma said...

The garlic knots look and sound very tempting. I usually write down recipes or just save them in a folder, but print option would be great Aparna..

Sumati said...

Your recipes and efforts are wonderful, but frankly am very disappointed..... there is so much to do with local ingredients and look at the weather in India! it is 40+ degrees in most places! Whoever would want to even go somewhere close to an oven...? here in the US, one would be hardpressed for folks to post baking recipes in June and July, unless it is cakes with local fruits... Aparna, why not do stuff with Mangoes and more mangoes...? and other summer fruits like melons, chikoos, lychees etc...? am soooo disappointed that someone creative and imaginative like you should blindly ape the west, rather than creating locally relevant versions of international food and owning them.....

Cham said...

I ve seen recently a rosemary knot. U always amaze me with ur baking skill especially bread one.

dick said...

Please put in a print option. My handwriting is so bad that when I find a recipe I want to try I want to print it off so Ican carry it to the kitchen. I could print the screen but if I do that and there a lot of comments I get pages and pages of stuff when all I want is the recipe. Had one from breadtopia that ended up with 43 pages printed and the recipe was on pages 1 and 2. The rest of it was all comments.

Living in NYC I am used to really good bagels. Had no luck with the HBin5 bagels but the KA Flour bagels were really good. Highl recommend them. Another one that worked well was from an Irish website galled good mood food blog. He has a very easy recipe for cinnamon raisin bagels that worked well. Bagels are supposed to be a little chewy BTW.

Cathy (breadexperience) said...

Your garlic knots and bagels look great I look forward to making these.

I prefer the print option. Good luck with your site clean up.

SavoringTime in the Kitchen said...

I never got to try the garlic knots but I followed your like to the others that you made and they look beautiful. I like a softer roll also. I think the bagels were a challenge for many of us!

PJ said...

Lovely Knotted bread!As for printing,I agree with Jaya,I prefer to write them down and this way it is easy to remember:)

Elwood said...

Your breads look great. Great shape on the bagel! Great photos too.

Old Pop said...

Sorry you did not care for these. I think that the vital gluten may be part of the difference.

Raaga said...


Cristie said...

Very nice breads. I love being able to print out the recipes. I do use paper that has been printed on from some other project, but it is a nice convience.

Priya (Yallapantula) Mitharwal said...

Lovely blog, following :)

Ivy said...

Love cinnamon and those bagels surely sound very tempting.

lisa said...

It's too bad you weren't happy with either of these breads. Both look great! Bagels are one of my favorite things to make. Now, I want to whip up a batch soon.

Aparna said...

Thank you for your comments and the opinions on the print option as well. Hope to have the option installed here soon.

No I haven't, Asha. Who knows? I just might some day. :)
I understand that Jewish bakers are the best bagel makers.
Here the summer is over and my daughter goes back to school on monday!

Know what you mean, Arundati. No takers for "healthy" bread here either. :)

Jaya, the Abin5/ HBin 5 dough tends to be sticky because of the higher hydration.

Thank you Sumati for your comment. If you have looked well into my blog, you will find enough mango recipes.
As for "aping the west" or "choosing to go near my oven in the Indian summer", irrespective of what folks in the U.S. bake in June and July, I think you will agree that that would be my choice.
I choose to post what I like on my blog and perhaps you will understand that what is relevant for you might not be necessarily relevant for me.

Thank you, Cham. :)

will do what I can do add the print option, Dick.
Thanks for the bagel recommnedation. I shall definitely try making them again. Have done a lot of KAF recipes successfully.

Old Pop, think you nailed it. Must have been the lack of gluten. Shall try making bagels with APF next.

Thank you, Priya.

Lisa, haven't given up yet. Shall be making bagels again with a different recipe.

Rajani said...

hi aparna, loved to read about your honest efforts on bread baking, the pictures look great, but i know what you mean when you say soft rolls!

so is the web blog hosted by blogger? and abt the print option - i too scribble recipes, and use my note scraps as bookmarks in my various cookbooks! so i will definitely not opt for print.

Erica said...

That sounds and looks really good..wonderful pictures !

Judy's Bakery & Test Kitchen said...

Your breads look amazing! I think your bagels look great.

But I am most impressed by your blog. Links to other pages, variations of a recipe, instruction/pictures on how to make the Italian roll, beautiful picture on top of your blog... WOW!

Aparna said...

Thank you, Judy. :)