This is the second recipe we've used to make bagels, and we liked it. I'm glad it didn't take a rising step after we pulled it out of the fridge, that made it a lot easier to boil and bake in the morning. The bagels definitely tasted good and had a good texture. We topped them with Asiago cheese, but didn't use the glaze described in the recipe. It seemed to stick well enough, though some cheese did burn on our pizza stone.
Overall, the recipe wasn't too hard, and it's ended up being one of our favorite TWD recipes so far. Next time we try it, maybe we'll see if we like other toppings :-)
Tuesday, October 2, 2012
This turned out okay. I don't think it's the recipes fault, but it turns out I'm jut not the biggest fan of yeast and pumpkin flavor in the same thing. I think I'll stick to quickbread pumpkin recipes from here on out, but it was nice to at least give this a try. I did at least like the bread better toasted with butter. Butter does help most things. I wasn't able to find fresh or frozen cranberries, so I used dried instead. Who knows, maybe that would have been the difference between okay and great.
This Bountiful Backyard is our host for this week. Head on over there if you want to try it out for yourself.