Tuesday, October 25, 2011

Bagels, recently

The best part of making bagels is mixing and kneading the dough with my bare hands. Second best is forcing enormous raisins deep into its warm interior and folding the dough over and over to accomodate said fruits. (I like to use double the prescribed amount.) This batch was made in honor of Brian's birthday last month with different kinds of deliciously jammy raisins.

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