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Making Bagels
Remember how I said what I did last weekend was a “hole” lot of fun? Yes, well, now that I’ve finally stopped laughing from the pun, I’ve got a chance to post more about it. We made bagels! They were quite delish, and the whole wheat and sesame goodness lasted for several days later. Here are some pictures to commemorate the experience!
This is the dough once it was done rising:
The secret bagel ingredient! Apparently this is what makes it taste like a bagel and not like bread dough:
The sesame seeds that will eventually make it taste like a Robyn-approved item (I am a lover of all things sesame!):
The book the recipe came from:
The dough after it’s second relaxation period out of three total:
The thumb of yours truly, making bagel holes. Behold (Ha… get it?):
Malt syrup is also in the water that you boil the bagels in. Bagels are supposed to sink then rise again, but ours never sank. Ooops!
After dipping in sesame and baking in the oven, here is the final delicious result!
5 Responses to “Making Bagels”
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Handmade High Tech
I'm Robyn. Thanks for stopping by! This is my craft blog.
Contact me at robyn [at] dognamedbanjo [dot] com.
April 13th, 2008 at 8:26 am
Ooh, bagels! I’m a total bagel nut. It’s probably just as well that I don’t know how to make them myself, or I’d pudge up completely!
April 14th, 2008 at 11:38 am
Mmm, those look delicious!
April 14th, 2008 at 4:54 pm
Wow! Holesome, indeed. I want to chomp them.
April 15th, 2008 at 5:08 am
Me too. Is cream cheese production next?
April 19th, 2008 at 1:29 pm
Dude, you so should bring the next batch into work. Looks delish!