Making bagels from scratch is really not as difficult as it sounds. Sure, the technique may take some getting used to, there are a lot of steps and it takes time to let the dough rise, but once you've made them once I promise you'll see it's worth it! Adrienne and I decided to make you all a lovely video tutorial in honor of Homemade Bread Day (note: it was two weeks ago), so lesson learned here: video editing is much, MUCH harder than bagel making!! That being said, with a little patience and persistence (while chomping on bagels for inspiration) the video is done and ready view so that you too can make bagels from scratch. While this video is specific to the pumpkin spice bagels we've been making (the original recipe from Taste of Home can be viewed here), the same process applies in making other types of bagels too!
The fun part of making bagels is that you can flavor them however you want in terms of add-ins and toppings. AND you can eat them fresh and hot out of the oven (warning: you will never look at store bought preservative-laden bagels the same way again) After finding a solid combination of ingredients for whole wheat bagels, I decided to have fun adding flavor and flare. These parmesan and garlic bagels make for one smashingly good, melt in your mouth delicious bagel, egg & cheese sandwich!
Don't just take my word on it, give it a try and let me know what you think!
Yield: 7-8 bagels (depending on the exact size of each)
Be happy, eat bagels!
Kristen Chang is Registered Dietitian Nutritionist (RDN), Certified Specialist in Sports Dietetics (CSSD) and triathlete residing in southwest Virginia with her husband and dogs. Follow along as she shares favorite fueling recipes, general wellness and sport nutrition tips and stories from her athletic endeavors.
Another year has flown by, which means it's time to sit back and reflect on the past season. It has been a season of challenge in many regards, and most definitely not the season I had hoped or planned for. Thinking back to my coaching meeting in January, coach Jim and I had discussed taking things to the next level and I set some pretty high goals for myself. That remained the plan through June, until I through a complete 180 by dropping Chattanooga and deciding to focus on my health. I can vividly remember that day, sitting next to the pool after a short workout when coach asked if Chattanooga was still in the cards. I don't remember whether or not I actually responded, but I do remember the emptiness and defeat I felt in that moment knowing in my heart that the answer was no. I consider myself a "fighter"... being Italian makes me stubborn to the core and I am very loyal to the commitments that I make. However, in that moment God was calling me to let go of my own personal plans and trust in Him instead. As humbling and difficult as it was to walk away from Ironman training this past season, I'm incredibly glad that I did.Hearty Miso Soup
My Motto for 2018
2017 End of Season Wrap Up
Training Updates: 3rd Quarter 2017
Asian-Inspired Fish & Veggie Platter (The Recipe Redux)
Peace is always beautiful
Tart Cherry & Orange Sports Drink
Crew Report: Tahoe Rim 100
Dark Chocolate Peanut Butter Ice Cream
Stress Buster Trail Mix
Proud Athlete Of
© 2017 Kristen Chang and RealFoodForFuel, LLC. All rights reserved.
Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Kristen Chang and RealFoodForFuel, LLC with appropriate and specific direction to the original content.
|Real Food For Fuel||
Real Food For Fuel Blog