What initial reaction does Worm Salt Bagels elicit?
Worm salt or Sal de Gusano is exactly what it sounds like. Salt, mixed with dried chiles and ground worms. It is slightly smoky, a teensy bit spicy (depending on the brand you use) and adds a deep umami flavor to everything it touches. Don’t think about it too much and you’ll be fine.
My worm salt of choice is made via a collaboration between Jacobsen Salt Co. and Masienda. It is made with toasted pasilla chiles and has a mild heat and smoky flavor that enhances everything from Watermelon Margaritas to well…bagels.
Tips to Making Worm Salt Bagels
So once you’ve got your hands on some worm salt, the bagels are a pretty fun project. They start out like your basic bread dough; yeast, warm water, flour, salt. That true bagel flavor comes from barley malt syrup which may be a bit tricky to find so order it online or you can use brown sugar too.
The dough gets mixed, let it rise, and then shape into long ropes and bring them together for the traditional bagel shape. Try to use as little flour as possible during the shaping stage. The more flour you use, the tougher the end product will be.
Then it is time to boil the bagels— or really just simmer them—which creates that thin crust and delicious chewiness of an irresistible bagel.
Give it a try! Who cares if they don’t turn out perfect, they’ll still taste incredible. Especially topped with rajas or charred poblano chile cream cheese and thick slices of garden heirloom tomatoes.
Got the Bagel Bug? Try this recipe too:
Ever tried Worm Salt? What’s your favorite way to eat it? Leave me a comment below!
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