Successfully making Parmesan Sprouted Whole Wheat Bagels inspired a happy dance at my house. A bona fide, get your hands up, twist and shout, tickled pink sort of dance in the middle of the kitchen.
Why so giddy?
Well, as any parent can attest, making healthy food choices is a great idea until you try to replace a favorite. Favorites are harder to let go of and our daughter loves the bagels at Costco, specifically the Parmesan bagels. It is the only white bread I buy, even though I am still riddled with guilt every time she eats one.
Making dietary changes takes effort and time; old (bad) habits die hard. Even with a health crisis like the one we faced a couple years ago, we were careful to include our kids (those still at home) in the education process of our dietary conviction rather than force it on them. With both of them at an age far beyond the “because I said so” phase, their transition has been gradual, still allowing some things for them we would no longer eat … like Costco bagels.
Eating something for the sake of it being healthy has never worked at our house. If it does not pass the taste test, no one is going to touch it. I knew anything dense or chewy was not going to satisfy. I had to produce a bagel to make us both happy—sprouted grain for me; light, soft, crunchy when toasted, for her. No door stops. No seeds. Lots of Parmesan.
Bolstered with confidence from successful sprouted sandwich buns and more than a dozen bagel recipes for reference, it was time to dive in. The only thing really holding me back was the idea of investing more than 3-4 hours, I needed bagels I could turn out in an afternoon. Every bagel recipe involved boiling the bagels, but I just didn’t want to mess with it, so I opted for steam instead, the same concept used to make French baguettes.
The steam worked, the pieced together recipe ideas worked, the mounds of Parmesan worked, it all worked!
Oh, the intoxicating aroma that spread through the house as the Parmesan melted over the bagels in the oven! All I could do was sit in front of my oven door watching the dough capture every morsel of cheese as it baked. When my husband and daughter walked in the door, they knew it too … there was something delicious going on in the kitchen and they wanted in on it.
Let the dancing ensue.
The only thing that would make these bagels any better is if I had taken the time for homemade cream cheese like my blogging friend, John. I assure you, his cream cheese recipe is on my agenda for the next batch.