Passport
Baker
Lenor
Location
Muscoda, WI
Baking Challenge
24 Bagels
Give your bread a name and tell us about your recipe.
Cinnamon/Honey Bagels and Havarti Dill with Smoked Sea Salt Bagels
First time ever baking Bagels. Ever since I started watching "Great British Bake Off," I’ve been trying some of their recipes. I decided to do Bagels, because I never made them. I ended up making 3 batches of bagels. First batch was a fail. If I could upload that, you’d see it was a big mushy mess. I found another recipe that seemed to be a bit better and made two batches one sweet and one with cheese. Once I started the second batter it looked better than the first one. When researching recipes I was trying to find something simple. Each one had a little different twist to the other. This recipe called for brown and white sugar added to the water to poach the bagels before baking.
The sweet one is topped with Honey from Highland Wisconsin and Cinnamon and Sugar. I picked this because cinnamon and sugar is my husbands favorite. These turned out good. The combined flavors makes it almost a like a sticky bun.
The second batch was topped with Havarti Dill and Smoked Sea Salt. This one is my favorite. I love Meister’s Havarti Dill cheese. I was a bit worried how it would melt, but it turned out great. The smoked sea salt added just the right saltiness too it. Both would be great heated up in a toaster oven.
Would you describe yourself as a rogue baker, or do you strictly adhere to the recipe?
Semi-Rogue. I follow to a point and I’m really bad at reading all the directions. This one had pictures so it helped. I’m a visual person. Those these didn’t exactly look like the picture.
Tell us about how you added a Wisconsin twist to your bread creation.
Honey is from Highland Wisconsin and the Cheese is from Meister Creamery here in Muscoda.
How did you do?
Pleasantly satisfied.
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