I’ve discovered the joy of boiling bagels. So simple, delicious, and fast. I’ve taken my basic bread recipe and modified it so that my regular 3 loaf batch of bread instead makes 16 bagels. I can make the dough side by side with the bread of the day and then boil and bake them while the bread is rising. All the kinds I’ve made use whole grain flour from our farm – though a lower percentage than the bread as a very strong dough is necessary to withstand the boiling process. So far I’ve developed recipes for Sesame, Flax, Sunflower, Three Seed, Honey Oat, Pumpernickel, Garlic Sage, and Cinnamon Raisin. The bagel making is a little more labor intensive, but less time is spent waiting for results. I can knead, form, boil, and bake – with no additional rising in between. It’s very satisfying to watch how much they expand in 60 seconds in the boiling water and 25 minutes in the oven. They are selling well in the farm store – I think people appreciate the snackable size as opposed to a whole loaf of bread. I have decided to sell them at $0.75 each, though this may be too low, what do you think?
P.S. If you can’t make it by the farm, try making them at home! Recipe: Upinngil Whole Wheat Bagels