Bagels
Move over Gunn's, these are Owen's Bagels!
I pressed holes into small balls of dough. Which I then dropped into boiling water.
Here they expand quickly. Then they are baked at a very hot temperature for a short while.
After experimenting with different boiling and baking times, I ended up with these:
Though they all tasted the same, some just had a much better texture. I found that 2 minutes of boiling (left) was best, boiling much longer made them shrink when removed from the boiling water (right).
I pressed holes into small balls of dough. Which I then dropped into boiling water.
Here they expand quickly. Then they are baked at a very hot temperature for a short while.
After experimenting with different boiling and baking times, I ended up with these:
Though they all tasted the same, some just had a much better texture. I found that 2 minutes of boiling (left) was best, boiling much longer made them shrink when removed from the boiling water (right).
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