A year in Brussels here.

Tuesday, February 20, 2007

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).

0 Comments:

Post a Comment

Subscribe to Post Comments [Atom]

Links to this post:

Create a Link

<< Home