Everything sourdough bagel- wish it was as easy to get everything in life

For some reason I stopped blogging for such a long time! (I moved, a couple of travel plans, friends' visit, being confused &being lazy...) I didn't actually stopped baking, but I feel that typing words requires more commitment. Ironically, I'm starting to realize that I could be really enjoying writing! I ended up taking a writing course called "Effective Academic writing" at CUNY (amazing class!), and wrote my first science writing piece on cancer immunology~

Besides, I'm still so indecisive about what I should be focusing on right now. Graduate school (of course???) or career development? Current "the one" or once "many friends"? Of course it would be wonderful if I could have them all, but at lease in my experience, it never happens lol

Enough ramblings and coming back to the baking theme today, it is much easier to attempt to incorporate everything to a bagel. Sesame seeds, poppy seeds, dried onions/garlic, course sea salt (drooling right now...)- I could use every nice word I have to express my love about it! I found a combo of ratio of different toppings online:

4 teaspoons poppy seeds
4 teaspoons sesame seeds
4 teaspoons dried garlic (minced or flaked)
4 teaspoons dried onion (minced or chopped)
2 teaspoons kosher salt (or other coarse salt)

I kept the wholewheat sourdough for the bagel doughs and lye wash as before. Shape the bagel doughs and let the dough rise overnight in fridge to give a better texture and flavor. A quick boiling in water with food-graded lye gives the unique chewy texture and dark shell. Basically the more lye you add to the lye wash, the more chewy the bagels will be. (I like 1tsp lye in 2L water the best.)

Got everything I want in a bagel here. For the rest, still got to pick up, give up and balance..

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A touch of Claire- baking, cooking& life

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