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I can’t stop

You probably noticed.  I love cooking. Behold my mini-bagels, ye mortals, and despair.

Using my standard bagel recipe, I simply made tiny ones! Before I mixed and rose the dough, I divided the quantities into two: half had a dash of cinnamon and maple syrup added, and the other had finely minced dill and spring onions added. After raising the dough once, I divided it up into as many teensy blobs as I could stand, then shaped them all into tiny rings and rose them a second time. Meanwhile, bring some water to the boil and, when it reaches a rolling boil, slip the little bagels in. Scoop them out when they float to the top and then bake them.  The cinnamon/maple syrup bagels were brushed with eggwash and dusted with cinnamon; the dill/spring onion bagels were brushed with eggwash and salt.  Baked until brown, then whipped out and devoured.

I loved these.  They were so little and dainty, and the dill/spring onion ones went well on the side of my lunchtime soup.  The cinnamon/maple syrup ones weren’t as strongly flavoured as I would have liked, but that’s okay.  The only thing is that you can’t split them open and toast them in the toaster.  You have to do them under the grill.  But that’s okay: these are so cute and tasty, I can forgive much.

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