Before I start talking about how ridiculously awesome homemade bagels are, I need your help!

10 years agoI recently entered into a formula competition for where I made Mexican Breakfast time Tostadas with Avocado Pico de Gallo …. but I need your vote in order to win! So if you would all end up being kind plenty of to join over to the website, register, and give me 5 superstars… I’d greatly appreciate it. I might actually come make you these tostadas which include cumin spiced potatoes, dark beans, eggs, goat cheese, and a spicy avocado pico. You need a margarita too? I know how to work with a blender.
Really though, making breakfast for the special people in my life is my way of showing them I care. A creamy bowl of oatmeal with blueberries to talk about with my grandma, or a straightforward bagel sandwich to-go for a pal. My mom is perfectly happy eating toast topped with peanut butter, sliced up bananas, and cinnamon. It’s those easy, delicious bites that really demonstrate my understanding for them.
They say that it’s the thought that counts…
These homemade bagels were for you personally, but then I ate them all.
Sorry about that… We told you the idea counted.
Bagels are my total carb heaven and We absolutely love making them! I’m always looking for healthful alternatives to my ease and comfort favorites, and when I discovered a lower calorie bagel formula, I was excited!
These bagels are simple enough to make and a fun Sunday adventure. I love toasting mine, topping with a pat of butter along with a sprinkle of cinnamon sugar.
1-1/2 cups tepid to warm water (110° to 115°)
1/4 cup packed brown sugar, divided
4 teaspoons surface cinnamon
1-1/2 teaspoons salt
1/2 cup of raisins
Place warm water in a large bowl and increase fungus, 3 tablespoons of brown sugars, cinnamon, raisins, and sodium; mix well. Next, add in enough flour to create a gentle dough that doesn’t stick to the bottom of the dish.
You can use a dough hook or your hands, but continue steadily to knead, until dough is smooth and elastic, about 8 minutes. 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 size, about one hour.
Punch straight down the dough and shape into 12 balls. Push your thumb through the guts to form a 1 inch hole. Strech the dough to form an even band. Cover, place in warm place and let rise once again for 20-30 moments.
Preheat oven to 400 levels F. Coat cooking sheet with cooking spray.
Fill a Dutch oven 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 water. Cook for 1 minute on both sides. Remove using a slotted spoon; drain well in some recoverable format towels. Put on baking bed linens and bake for 18-20 minutes or until fantastic dark brown. Remove and great on cable racks.
Make 1 dozen bagels
Sarah Mckelvey

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