salt and pepper
Executive Chef
This is only the second time I've made it. I'm going to try to grow rhubarb this fall after the weather cools down and see how it does.
The flavor is in the batter, the top is colored sugar.
This is only the second time I've made it. I'm going to try to grow rhubarb this fall after the weather cools down and see how it does.
...Place the shaped bagels on a floured surface and cover with a towel. Allow it to rest and rise. "
How long do I leave them to rest and rise?
I don't really go by time as it can vary a lot. Room temperature and differences in the yeast can impact the results. Today, for example, the dough rose quickly and the shaped bagels plumped up quickly as well.
I check them out at intervals until the bagels have changed from circular lumps of dough to nice plump bagel shapes.
Sorry I can't be more specific than that.
Gotcha!
DH has been pining for "a good bagel" and we have no such thing in these parts. So, I'll try my hand at it and report back.
Good luck. Hope you like them. Of course, you can leave out the onion stuff if you want plain.
Good luck. Hope you like them. Of course, you can leave out the onion stuff if you want plain.
Andy, Do you plump the onion flakes in warm water before adding to other ingredients? Can fresh onion be used instead of dry?
Andy, Do you plump the onion flakes in warm water before adding to other ingredients? Can fresh onion be used instead of dry?
... now I'm going to need some Cream Cheese!
...and some lox too!
DH likes smoked Salmon with his scrambled eggs, I have not been liking them for some time now.
I just discovered add-ins to Cream Cheese for a schmear, such as
Bacon
Green Onions
Chopped Pecans
and so on ...
K-Girl, try honey and chopped walnuts mixed in the cream cheese. Delicious on plain, egg, whole wheat, and multi grain bagels...or right off the knife!