Tuesday, October 16, 2012


Our Tuesdays with Dorie pick this week is...BAGELS!  What a fun baking project. I love bagels and have made them a few times but not in the past couple of years so this was the perfect recipe to get back in the swing of bagel making.

I split the dough in half and made five cinnamon raisin bagels, by just kneading in some raisins and a cinnamon sugar swirl before shaping.  I cut the second half of the dough into eight smaller pieces and those bagels ended up being just the right size for homemade pizza Bagel Bites.

The cinnamon raisin were a special request by picky husband...

They turned out absolutely delicious!  Picky husband and kids all loved these. The kids even helped shape a few of the plain batch and had a ton of fun making bagels with mommy.  I would use this recipe again for sure. I did boil a little less than directed, just kind of watched them until they began to float and then flipped then, I also subbed out the shortening and used butter in the dough. Lastly I lowered the baking time and temperature, they were perfectly chewy/crunchy/soft inside after about 17-20 minutes at 375.  Yum, yum! Perfect bagels, if you ask me :)


Anonymous said...

We also used butter, but our gluten free version is still a work in progress. Yours look great and were, no doubt, delicious.

Cathleen | My Culinary Mission said...

Beautiful looking bagels! They were fun to make. :)

Kathy said...

Perfect looking bagels! We really enjoyed these, in fact I have another batch in my fridge right now! Nicely done!

Cher Rockwell said...

Your bagels came out beautifully.
I like the idea of the bite sized bagesl. Fun!

Sweet and That's it said...

Cinnamon and raisins bagels: how heavenly! Did you had to add a lot of cinnamon to give them a nice taste?
They all look wonderful♥

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