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

I recently entered right into a recipe competition for where We made Mexican Breakfast Tostadas with Avocado Pico de Gallo …. but I need your vote in order to win! If you would all become kind more than enough to join to the website, register, and give me 5 stars… I’d greatly enjoy it. I might even come make you these tostadas such as cumin spiced potatoes, dark coffee beans, eggs, goat mozzarella cheese, along with a spicy avocado pico. You will need a margarita too? If you have any concerns with regards to the place and how to use Zucchini boats (http://www.sexyturnip.com), you can get in touch with us at our page. I understand how to use a blender.

Really even 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 friend. My mom is usually perfectly happy eating toast topped with peanut butter, sliced up bananas, and cinnamon. It’s those easy, delicious bites that really demonstrate my gratitude for them.

They say that it’s the idea that counts…

These homemade bagels were for you personally, but I ate all of them.

Sorry about that… I told you the idea counted.

Bagels are my total carb heaven and I absolutely love making them! I’m often trying to find healthful alternatives to my convenience favorites, and when I discovered a lesser calorie bagel recipe, I was excited!

These bagels are fairly easy to create and a great Sunday adventure. I love toasting mine, topping with a pat of butter and a sprinkle of cinnamon sugars.

1-1/2 cups hot water (110° to 115°)

1/4 cup packed brown glucose, divided

4 teaspoons ground cinnamon

1-1/2 teaspoons salt

1/2 cup of raisins

Directions

Place hot water in a big bowl and put fungus, 3 tablespoons of dark brown sugars, cinnamon, raisins, and salt; blend well. Next, add in enough flour to create a soft dough it doesn’t stick to the bottom 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 oil, and cover the top allowing it to rise in a warm place until dough doubles in proportions, about 1 hour.

Punch straight down the dough and form into 12 balls. Push your thumb through the center to form a 1 in . opening. Strech the dough to form an even band. Cover, put in place warm place and let rise once again for 20-30 mins.

Preheat oven to 400 degrees F. Coat cooking sheet with cooking food spray.

Fill a Dutch range two-thirds whole with water and add remaining brown sugar; bringing water to some boil. Drop bagels, two at the same time, into boiling drinking water. Cook for 1 minute on both sides. Remove having a slotted spoon; drain well in writing towels. Put on baking sheets and bake for 18-20 moments or until golden dark brown. Remove and awesome on wire racks.

Make 1 dozen bagels

Sarah Mckelvey