A year in Brussels here.

Tuesday, February 20, 2007


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).


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