My first attempt at Reinhart’s bagels ended with flat wrinkled hockey pucks, so this weeks BBA Challenge was a welcomed opportunity to improve on my previous attempt. I made a whole wheat starter with one cup of rye flour in the final dough, and shaped my bagels in a small two-ounce size, perfect for little appetites. For the toppings, I used Alaea sea salt from Hawaii, poppy seeds, and sesame seeds, and then we left some plain for the boys.
For more bagel inspiration, check out the BBA Challenge photos in the BBA Challenge Flickr photo group.
They look great! Seeing all these bagels make me feel the push to finally try it!
HoneyBs last blog post..General Tso's.....Tofu!
Awesome! I really wanted to make pumpernickel bagels, but I compromised and just used some of my whole wheat starter and made half whole wheat bagels. Guess I'll have to make more. Love all the little ones. 🙂
Saaras last blog post..BBA #3
They look grand Andrea! I forgot I wanted to do the salt on some ... maybe I knead to do them again, you think.
Wonderful bagels. 🙂 I think wheat ones would be great to make. Have to try that.
Susie
Little bagels! Brilliant!
Christina@DeglazeMes last blog post..Maine Lobstaaaahs
They look great! I made similar ones, very tasty.
Natashyas last blog post..Summer Soup and Sammie
I like the idea of the smaller version bagel. The advantage of making them yourself! These look mouth-watering!
Sharis last blog post..Whisk Wednesdays—Salade de Foies de Volailles Tiedes (Salad of Warm Sautéed Chicken Livers)
Your bagels look wonderful. I'm glad they were a success for you.
Wendys last blog post..{bba} Bagels Redux
They look so great! I just want to reach right through the screen to grab one (or two).
I'm still new to using starter for breads, but wow do I love the results!