Bagels

A Taste of Home, Across Continents

Food, for me, is more than just sustenance; it's a powerful connector to memories, emotions, and places. A simple bagel can transport me back a decade, to a hotel room in Los Angeles, the thrill of a new city after months away from familiar comforts. I remember the soft chewiness, the slightly sweet taste, the perfect balance of textures – it was a taste of home amidst the excitement of a new adventure. That first bite in LA, after my long journey from Australia, remains one of my most vivid and delicious memories. It wasn't just a bagel; it was a symbol of return, a comforting reminder of the familiar in a land of the unknown.

Fast forward to present day, South Africa. Finding good bagels here has been a quest, a hunt for that perfect replica of my LA experience. The supermarkets offer the mass-produced versions, but they lack the soul, the heart, the handmade touch that makes a true bagel special. So, naturally, I turned to what any resourceful woman (and I'd proudly define myself as one!) would do: I started experimenting in my kitchen. And after a few tries, I perfected a recipe that comes surprisingly close to that memory-laden bagel from my time in Los Angeles. This isn't just a recipe; it's a piece of my culinary journey, a testament to the power of food in bridging the gaps of time and distance. This isn't merely a blog post, it's a story about chasing the taste of a memory.

The Ingredients: The recipe is deceptively simple. The ingredients are readily available, inexpensive, yet they transform into something magical. A perfect homemade bagel is the sort of accomplishment that elevates a normal Tuesday evening. The simple act of kneading the dough has a calming, therapeutic effect on me, a rhythm that breaks the monotony of a busy day. It's meditative. And the outcome? Oh, the outcome! Nothing beats the smell of freshly baked bagels wafting through your kitchen. It's a homely aroma that instantly conjures up warmth and comfort. The golden-brown crust gives way to a soft, slightly chewy interior, the perfect canvas for all manner of toppings. The process of making these bagels isn't just about baking; it's about creating a sensory experience, a mini-escape from the daily grind.

More Than Just a Recipe: This recipe is more than just a list of ingredients and instructions. It's a story. It's a journey from that small hotel room in LA back to my present kitchen in South Africa. It's a testament to the resilience and adaptability of the human spirit, to the capacity for joy found in the simplest of things. It's a moment of connection between two different continents and countless experiences. Ultimately, this recipe is more than just baked bread; it's a taste of home wherever that may be.

My Bagel Ritual: The process itself has become something of a ritual. I find myself looking forward to those moments of kneading and shaping. The process is slow, deliberate, and intensely rewarding. Each bagel I craft is more than just a breakfast item; it's a symbol of my journey, a tangible link between my past and present. And the feeling of sharing these homemade bagels with friends and family? It’s one of the greatest joys. It's a taste of connection and a reminder that even the simplest things can bring the most profound satisfaction. The memory of that first bagel in LA, a taste of familiarity in the unfamiliar, fuels this continued culinary adventure. The ritual is less about the recipe and more about the feeling it creates.

From Australia to LA, and Now South Africa: My journey hasn’t been linear, my life has been an exciting series of unexpected turns. But through it all, certain constants have remained: my love for baking, my craving for familiar comforts, and my belief in the power of simple recipes to bring joy. This is one such recipe. It is simple, yet its result is profound. Each bite takes me back to that hotel room, that moment of quiet joy amidst a vast change in my life. Each bite is a memory, each bite is a taste of the home I am creating wherever I may be. This recipe is more than just bagels; it's a reflection of my personal journey.

Step-by-step

• Mix the flour, sugar, salt & yeast in a bowl.
• Make a well in the centre of the flour & tip in half the milk.
• Stir it in gradually, then add more (you may not need all the milk) to make a non-sticky dough.
• Turn the dough out onto a floured surface & knead for a good 5-10 mins until the dough is smooth.
• Shape into a ball, score a cross in the top, cover with a cloth & allow to prove for about 20 mins.
• In the meantime, put a large pan of water on to boil & preheat the oven to 200C & grease a baking tray.
• Once the dough has risen a little bit, shape the dough into bagels. (The dough will rise up to double during cooking.)
• 1 or 2 at a time, submerge the bagels into the boiling water for about 30 seconds, remove, shake off excess water & cook all in the oven for about 20 mins.