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.
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