If you caught yesterday's post on my bagel flub-up, then you can probably guess where this post is going. : )
My cranberry walnut bagels are... tasty... but, as improperly yeasted bagels will be, they are flattish.
The flavor is great and actually pretty close to the Panera original, so I'll try these bagels again with the proper Active Dry yeast. Lesson learned!
Overall, I count this bagel-making experience as a success, despite the yeast faux pas, because the bagels are 1) beautiful and 2) breakfast for the next two days. Allllright.
6 comments:
I'm sure they'd be more difficult, but you should try making their cinnamon crunch bagels. Now that's a little slice of heaven.
they still look bomb, I'm hungry
They might have been flat but they were tasty! - Blair
i had a bagelmaster in Harrisonburg tell me that bagel taste is all in the water. He used water from New Jersey. NO JOKE.
Well, Thomas' sells "bagel thins" now. You just made yummy bagel thins :)
I still like them.
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