Before I start discussing how ridiculously awesome homemade bagels are, I want your help!
Recently i entered into a recipe competition for where We made Mexican Breakfast time Tostadas with Avocado Pico de Gallo …. but I need your vote to be able to win! So if you would all end up being kind plenty of to jump on to the website, register, and give me 5 stars… I’d greatly appreciate it. I might even come cause you to these tostadas which include cumin spiced potatoes, black beans, eggs, goat cheese, along with a spicy avocado pico. You will need a margarita too? I understand how to use a blender.
Really though, making breakfast for the special people in my own life is my way of showing them I care. A creamy bowl of oatmeal with blueberries to share with my grandma, or a straightforward bagel sandwich to-go for a pal. My mom is usually perfectly happy consuming toast topped with peanut butter, sliced bananas, and cinnamon. It’s those easy, delicious bites that really demonstrate my understanding for them.
They do say that it’s the idea that counts…
These homemade bagels were for you, but then I ate all of them.
Sorry about that… I told you the idea counted.
Bagels are my total carb heaven and We absolutely love making them! I’m usually looking for healthy alternatives to my comfort favorites, and when I discovered a lower calorie bagel formula, I was excited!
These bagels are simple enough to make and a great Sunday adventure. I love toasting mine, topping using a pat of butter along with a sprinkle of cinnamon sugar.
1-1/2 cups hot water (110° to 115°)
1/4 cup packed brown sugars, divided
4 teaspoons floor cinnamon
1-1/2 teaspoons salt
1/2 cup of raisins
Directions
Place tepid to warm water in a big bowl and increase fungus, 3 tablespoons of brown glucose, cinnamon, raisins, and sodium; mix well. Next, add in enough flour to create a gentle dough that doesn’t stick to underneath of the bowl.
You should use a dough hook or your hands, but continue to knead, until dough is smooth and elastic, about 8 moments. Next, place dough within a bowl coated with essential oil, and cover the top and can rise in a warm place until dough doubles in proportions, about 1 hour.
Punch straight down the dough and shape into 12 balls. Push your thumb through the guts to form a 1 inches hole. Strech the dough to form an even ring. Cover, put in place warm place and allow rise again for 20-30 a few minutes.
Preheat oven to 400 degrees F. Coat cooking sheet with cooking spray.
Fill a Dutch range two-thirds whole with drinking water and add staying brown sugar; bringing water to some boil. Drop bagels, two at the same time, into boiling drinking water. Make for 1 minute on both sides. Remove with a slotted spoon; drain well in some recoverable format towels. Put on baking bed linens and bake for 18-20 moments or until golden brownish. Remove and great on cable racks.
Make 1 dozen bagels
Sarah Mckelvey
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