Aren’t these beautiful!? I am not exactly sure what I did to make them come out so big and beautiful and stay that way. They didn’t fall even a little bit.
I let this batch rise only for 30 minutes (it was late in the day and I wanted to get to bed), where I had been going with a 45-60 minute rising time. The bagels would come out of the boiling process a little wrinkley. I didn’t like that.
I will try again with the 30 minute rising time. We’re getting this. Flambo!!
Well, the bagels are just getting better and better. I have altered my recipe enough to keep them from falling when I drop them in the boiling water. Don’t they look lovely? Flambo!! Still not quite ready to post the recipe.
Some of my children didn’t care to try these and were feeling left out, so I made them (yawn) plain bagels and Everything Bagels, which I also have to perfect.
The boiling process
Rising and post boiling
I wasn’t satisfied with the end result of either of these, but, we’ll get there… Flambo!!
Oh, Honey, Me! Sundried Tomato Bagels taste better than I remembered them from Jake’s Bagel Bakery back home in Perry Hall, Maryland.
Oh, they smelled so wonderful as I mixed the dough, shaped them, let them rise. Then as soon as they hit the water, 6 out of 8 fell. So I have pretty flat bagels. Oh, but do they ever taste good.
I think the flour I used, White Lily, was too light. It is a lighter, fluffier flour than any other brand I’ve come across. Next time, I will use just some old, white dump and see what happens.
I wanted to use sundried tomatoes in a bag, but Wal Mart just didn’t have them. A nice young man who worked there found me a jar packed in oil and they worked out well.
I need to change some things that I did before I post this recipe. I am determined to perfect these! I WILL try again!!
