Nancy and I made some dough on Monday — bagel dough. We made 4-1/2 dozen bagels — plain bagels, onion bagels, garlic bagels, sesame seed bagels, poppy seed bagels and sourdough bagels. We made them the way bagels should properly be made, with a yeast dough, then boiled, then washed with egg, then baked.Bagels do not have blueberries, cranberries, jalapenos, sun-dried tomatoes or pumpkin. You're welcome to mix all of those things with dough and shape it like a bagel. I'm sure it's very good, but it's not a bagel.
Our bagel-baking with a success. We enjoyed them at dinner with lox and cream cheese, then again at breakfast with butter or cream cheese and homemade jam.
Our next team baking experience will be Italian crackers called streghe (witches).
1 comment:
I've heard that bagels travel well through the mail. Just thought it might be worth mentioning ...
;-)
P.S. There is a shop here that sells French Toast flavored bagels. It offends me that they call themselves a bagel shop!
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