Rabu, 03 Februari 2010

Homemade Onion Bagels, in pictures


Hubby slyly suggested I blog about making blueberry bagels.  I believe he was more concerned about his belly than my readers, but we'll go with it.  I told him we didn't have blueberries, to which the response was, well, we do have onions. Onion bagels it is.

Homemade bagels are amazing warm and fresh from the oven. I just made a basic white bread yeast dough, then added two onions that I had shredded (with the grater blade) in the food processor. I've done them with soaked wheat as well, they just take a little longer to rise.

Mixed in the KitchenAid. I love my mixer, I've heard that Bosch makes a nice one too, but this one works well for me.  I don't think I'd make nearly as much fresh bread as I do without it. Dump ingredients in and go is good for a lazy foodie like me ~smile~


Dough is slightly sticky, I'm not sure if this is a good thing or not, I'm not particular about it. I added a bunch of farm fresh golden egg yolks leftover from making macaroons the day before.

To form the bagels I roll a ball, slightly flatten, then stick my thumb through to make the whole.  I think they're lumpy because of the onions, or maybe the butter in the dough left lumps.

Allow to rise on a greased pan or dish while the water starts to boil.  It takes my stove forever to boil a big pot of water like this.


Put risen bagles into boiling water, I have them stay there until they float to the surface then remove with a slotted spoon, placing on a greased cookie sheet.



Bake at 400 until cooked through, about 25 minutes.  These are darker because of the egg yolk. A little lumpy, but yummy.



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