I’m not a big baker. I’d far rather toss a salad than knead bread, and I tend to lean towards salty flavours rather than sweet, which rules out most cookies and muffins.
I do enjoy a croissant as a weekend treat, though, and one of my favourite traditions when I go to New York with Reeve is to visit a tiny bagel shop around the corner from his loft. They have the best, albeit *biggest* bagels, and every kind of spread you can imagine, including a tofu “cream cheese” (which, I admit, is a little weird ^~).
We’re planning out the rest of our summer, and talk of New York had me craving bagels. Boston, however, doesn’t have much to offer in that department, so I decided to take matters into my own hands and bake up my own bagels instead of relying on sub-par, preservative-loaded pre-made ones from the grocery store. I love to top mine with avocado instead of cream cheese: you get all of the decadence, with an added boost of nutrition.
Along with being totally delicious, they’re actually a breeze to make. Here’s what I did: