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