I brushed the tops with milk and sprinkled homemade everything bagel seasoning on the tops. The original recipe stated to boil them, just like you would yeast bagels, and I did not.
Results? Pretty good. They don't stick to the parchment paper either. However, the next time, I will make 8 bagel thins vs. 4 thick ones. The 4 larger ones are too thick for a breakfast sandwich.
Next up? Einkorn Pumpkin Bread. It is not your typical moist, ooey, gooey pumpkin bread, but it is good. I was also shocked that it baked up so tall, and looks exactly like the photo in the recipe. It's fantastic with a slather of butter, but had I gotten around to it, it would be delicous with pumpkin butter, or pumpkin-apple butter too. The flour in this bread is all-purpose einkorn wheat flour. There is some sugar in this bread, but the bread itself is not sweet, hence a slather of something on top.
I made us a small batch of cinnamon-honey butter for this bread. Yum!
Recipe is online: Einkorn Pumpkin Bread
New Recipes Tried ~ Yogurt Based Bagels ~ Einkorn Pumpkin Bread © November 2024 by Kristina at Pioneer Woman at Heart
5 comments:
Both look really good. Pumpkin and banana are my two favorite breads and your's is perfect.
Blessings,
Betsy
Interesting to read the pumpkin bread recipe, mine has one more egg, more sugar, more oil and some water and it turns out great, my Grands love it. I have never tried bagels you are an adventerous baker!
Here is the link to the recipe https://farsideoffifty.blogspot.com/2011/11/pies.html
Thank you Betsy. I love a good banana bread too.
Far Side of Fifty, thank you so much for the recipe. I will be trying it soon.
Post a Comment