Wednesday, August 18, 2010

Bagel Re-Mix

You will, I'm sure, remember the bagels I made a few months ago. That time, they were white flour bagels and bagels topped with asiago cheese. And they were inhaled and enjoyed and have become a favorite in our house.

Well, I've been experimenting a bit lately. This post, though it is about bagels again, is about how to do a few variations that I've been having fun with.
Variation 1: Whole Wheat Bagels
Just switch out your bread flour for wheat flour. You'll probably use a few more tablespoons of water, but that's no big deal. Not ready for whole wheat but still want to include more whole wheat in your diet? Well, go half and half! Just substitute half of the bread flour for wheat flour.

Variation 2: Cinnamon Raisin Bagels
Substitute 3 T of flour for 3 T of cinnamon. Then, before you add the water, pour in 1/4 to 1/2 cup of raisins (or as many as you feel like). Stir all the dry ingredients together, then add the water and prepare as per the original recipe.

PS: Here's a link to the original recipe on hubpages.

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