Monday, August 2, 2010

Bagels, part 2

In my last post I mentioned trying to make another batch using all-purpose flour and a higher temperature. Well, I did and I think they turned out better than the last! I baked them at 400 degrees for 25 minutes and they turned out pretty soft. I think I could probably go to 425 and get a crispier outside. I guess I'll just have to make yet another batch to try that out :)

I added some onion flakes to the dough and topped them with a tad bit melted margarine, caraway seeds, more onion flakes, garlic flakes, sea salt, and nutritional yeast. I haven't perfected the shape of the bagels yet but I do think I have found my favorite topping!

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