Before I start discussing how ridiculously awesome homemade bagels are, I need your help!
I recently entered right into a formula competition for where We made Mexican Breakfast time Tostadas with Avocado Pico de Gallo …. but I need your vote to be able to win! If you would all end up being kind plenty of to jump on over to the site, register, and give me 5 celebrities… I would greatly enjoy it. I might actually come make you these tostadas which include cumin spiced potatoes, black beans, eggs, goat parmesan cheese, and a spicy avocado pico. You will need a margarita too? I know how to use a blender.
Really even though, making breakfast for the special people in my own life is my method of showing them I care. A creamy plate of oatmeal with blueberries to talk about with my grandma, or a simple bagel sandwich to-go for a friend. My mom is definitely perfectly happy eating toast topped with peanut butter, sliced up bananas, and cinnamon. It’s those easy, delicious bites that really demonstrate my appreciation for them.
They do say that it’s the thought that counts…
These homemade bagels were for you, but then I ate them all.
Sorry about that… I told you the idea counted.
Bagels are my total carb heaven and I absolutely sex them! I’m often looking for healthy alternatives to my comfort and ease favorites, so when I discovered a lesser calorie bagel recipe, I was thrilled!
These bagels are simple enough to make and a fun Sunday adventure. I enjoy 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 glucose, divided
4 teaspoons surface cinnamon
1-1/2 teaspoons salt
1/2 cup of raisins
Place hot water in a big bowl and put candida, 3 tablespoons of brown glucose, cinnamon, raisins, and salt; combine well. Next, add enough flour to form a soft dough it doesn’t stick to the bottom of the bowl.
You should use a dough hook or the hands, but continue steadily to knead, until dough is smooth and elastic, about 8 a few minutes. Next, place dough in a bowl coated with oil, and cover the very best and can rise in a warm place until dough doubles in size, about 1 hour.
Punch down the dough and shape into 12 balls. Push your thumb through the guts to form a 1 in . opening. Strech the dough to create an even band. 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 up a Dutch range two-thirds full with water and add remaining brown sugar; bringing water to a boil. Drop bagels, two at a time, into boiling water. Cook for 1 minute on both edges. Remove having a slotted spoon; drain well in writing towels. Place on baking sheets and bake for 18-20 a few minutes or until fantastic dark brown. Remove and awesome on cable racks.
Make 1 dozen bagels
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