Tag Archives: bagels

Grinch-themed birthday party

Our son, Jack, turns 4 this week. Since his second birthday we’ve let him choose his party theme. At 2 it was Pingu (please, have a look at this adorable Swedish claymation penguin show), last year it was the Lorax and when I asked him this year what he wanted, he chose the Grinch.

A Grinch-themed birthday party | Minimal organization and lots of running around is all you need for a fun kids birthday party. A photo gallery from alaskaknitnat.com
Pin the heart on the Grinch. It’s more of a tradition on my part to get me into the spirit of party planning. The kids play with it for about 5 minutes.

During the holidays we took Jack to a local restaurant to see the outrageous film based on the Dr. Seuss character. It was his first big screen experience so it must have left an impression on him.

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Homemade Bagels

My favorite bagels in Alaska come from LuLu’s in Fairbanks. That’s a six-hour drive from Anchorage and sometimes I crave a good rosemary bagel! I’ve blogged about bagels in the past, but I have to post the recipe I made tonight because it was near perfect. Homemade bagel heaven. Crusty and salty on the outside, soft and chewy on the inside.

The recipe hails from an unassuming corner of the internet — HubPages.com. It contains few ingredients and the steps are simple. I tweaked the ingredients and process ever so slightly, which is why I’m posting it. I will forget how I made them if I don’t!

Homemade Bagels | Alaska Knit Nat


4 cups all-purpose flour

1 Tbs. sugar

1.5 tsp. salt

1 Tbs. vegetable oil

2 tsp. yeast (not instant rise)

1.25-1.5 cups warm water

2 Tbs. chopped fresh rosemary (optional)

Coarse salt (optional)

Homemade Bagels | Alaska Knit Nat


Place all the dry ingredients plus the oil in a Kitchen Aid mixer. With the hook attachment turn the machine onto a medium setting. Slowly pour in the water and wait for it to be fully incorporated into dough before adding all the water. If the dough is too dry, add the remaining quarter cup water. Knead the dough on a floured surface for about five minutes. Place back in the mixer bowl and cover with plastic wrap. Let rise until doubled in size, about 1.5 hours.

Once risen, remove the dough and split into eight even-sized balls. This is where I incorporated the chopped rosemary. Roll each ball into a snake, about 8 inches long, folding in the rosemary as you go. Overlap the ends to make a bagel shape and carefully roll the the seam part of the bagel back and forth till it’s combined and sealed.

Pumpkin Rosemary Bagels

Form the rest of your bagels and set them on the Silpat-lined or greased baking sheet. Cover with plastic wrap and set aside.

Homemade Bagels | Alaska Knit Nat

Bring a large pot of water to a boil and preheat the oven to 425 degrees. When the water is boiling, gently set a few bagels at a time into the pot, being sure not to overcrowd. Boil for one minute, then flip the bagels and boil another minute. Using tongs, remove the bagels and place them back on the baking sheet. Sprinkle liberally with coarse salt. Boil the remaining bagels. Place baking sheet in the oven and bake for 20 minutes, turning the sheet around halfway through. Let cool completely.

Slice, toast, butter and enjoy the bagely goodness.

Homemade Bagels | Alaska Knit Nat