Monday, February 24, 2014

Poppy Seed Bagels

Can you believe that I didn’t go into the quilt room, or down to the longarm, all day long?  Here’s part of what I did do … here are three of the bagels boiling in some water with a bit of sugar.


And here are six of the bagels that have been sprinkled with poppy seeds and baked. 


They are made with regular AP white flour (King Arthur of course).  The darker color comes from the molasses that I use instead of sugar in the dough.

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