Here's the dough. Man, I really need to get me one of those dough whisks. Maybe for my birthday? *hint, hint*
Shaping the dough. We did half this way and half the pokey way. I think I like this way better because you get smooth stretched dough. Our poke ones were just a little lumpy.
After the curls on my celebration bread unrolled I was proactive and used a little bit of water to seal the ends together. I seemed to work very well no unrolled bagels!
I thought this pot would never boil! I suppose that's what I get for living at such a high altitude. We boiled the bagels for 1 - 1 1/2 minutes on each side.
I found that using the bottom end of a fork was the easiest way to flip the bagel when the pot was full.
Time to come out :)
Here they are all topped for the oven we ended up with 13 bagels:
3 onion
3 Asiago Cheese
2 Sesame Seed
2 Kosher Salt
2 Cinnamon & Sugar
1 Plain
After 5 min. in the oven
All done! The first pan I left in the oven for a few extra minutes to brown a little more, but the second pan I just left (aka forgot) the oven at 500 instead of turning it down after I rotated them. The second batch browned a lot better. I think I'll stick with this.
Check out my crumb!
Breakfast! Bagel w/ cream cheese
This was the most adventurous recipe of the challenge yet for me. I have never made something like this, but they turned out amazing!
They look great. YUM.
ReplyDeleteWhere did you get your big skimmer thingie? I need one. :)
Susie
Nice looking bagels! I tend to use the poke method of shaping because it's faster (for me) and I don't really notice much of a difference.
ReplyDeleteI am so ticked at you... what happened to the bagel sandwhich party.... did I drop the ball or you??
ReplyDeletethat wasn't tony above btw... im at work and was logged into a google doc...oops
ReplyDeleteI got the "skimmer thingie" (maybe one day I'll learn the name for it) at a Chinese market for like $5. At the time I had no idea I'd be using it on bagels :)
ReplyDeleteAmazing is right! Beautiful bagels. Great variety in your toppings.
ReplyDeleteNice--I'm with Gaaarp. The poking method worked much better for me. I rolled one of them and it looked horrendous. Yours look lovely!
ReplyDeleteOn the skimmer -- I bought mine in Chinatown, too. Chinese cooks use it when boiling wontons or noodles. it was the perfect size for bagels.