Tammy's Recipes

What is it that you put on your bagels? I am just curious...I am going to be trying this recipe soon. (They look like donuts!) ;)

Alicia

I made some pita bread lately that I didn't roll out flat enough. As a result, I had "pile-a" bread--something that resembled a bun much more than a flat bread. Still yummy, though!

alright, i really wanna make these...but we do everything whole wheat. so i wonder if i can just use my regular whole wheat flour in place of the bread flour. any advice on this? a bagel with cream cheese sounds really good right now. especially after looking at tammy's "disaster" pic...mmmm... =o}

Those are definately not a diaster compared to my bagel attempt yesterday. Those look fantastic compared to mine! I had to throw them in the dumpster. I think my dough was way too light and fluffy because they seemed to just fall apart in the boiling water. I used white whole wheat flour because that is what I had on hand. I am looking forward to trying again soon, this time, following the directions EXACTLY. :)

Elissa

Some of the bagels at Panera bread are made that way, without the whole in the middle. I actually like them that way because you can spread the cream cheese on a little easier. They still look good to me!

I made them with home ground wheat berries and added a tablespoon of dough enhancer. They taste delish! I will be making them again tonight. Now they do not rise as much as white flour but if you always use wheat then you are used to that;) I might try letting them rise a little longer this time around. I would like to make them with some blueberries but am not sure how to accomplish that! I hope you enjoy!
Shorty

thanks shorty! i'll be trying them soon!

holly

Alicia, we've tried different things... so far, we think the best way to make onion bagels is to mince some onion (and a clove of garlic!) and mix it with the egg white. Then, spread it on top and sprinkle with poppy seeds.

We've also tried dipping the fresh bagels in melted butter and rolling in cinnamon sugar. That was Joshua's idea, and it was YUMMY!!! :)

Plain bagels are good too (I did wheat ones for that). :)

And just yesterday we tried cinnamon raisin bagels, mixing in some cinnamon and raisinsw until the dough looked "swirled" right before we formed it into the bagel shape. :)

And yes, we've made ours with wheat flour! :) We add gluten, since the recipe calls for bread flour. For white flour, it'a 1 Tablespoon of gluten per cup and for whole wheat flour, it's 2 Tablespoons per cup of flour. You can also sprinkle in a little ginger, which is a natural dough enhancer. Joshua has done some experimenting with ingredients to make dough enhancer, since we've never bought any that was pre-made. Powdered vitamin C is another dough enhancer, though I think you need to use only a very little bit of that. :)

I made these today -- and I hadn't read how you made them but I did it the same way! I wanted that swirl look. I also brushed with egg white and sprinkled a bit of sugar and cinnamon on top and then baked. One batch WAS not enough.