Homemade Cheddar Onion Chive Everything Bagels

Ever since visiting Montreal a few years ago, I’ve always been tempted to try my hand at making bagels from scratch. However, I always thought they were too hard – you know one of the mystery type of breads. After a colleague made them at work, I decided I need to suck it up, get over my fear and just try making homemade bagels. Well, I was pleasantly surprised with how easy & delicious these little suckers are. In true BS fashion, let’s get right to the good stuff.

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Basic Bagel Ingredients

  • 3.5 cups of all purpose flour
  • 2 tablespoons white sugar
  • 2 teaspoons salt
  • 2.5 teaspoons instant yeast (measures out to one pack)
  • 1.5 cups hot water
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If you would like to add some variety to your bagels, toss in the following (or anything you’d really like to be honest):

  • 1 1/2 tsp dehydrated chives
  •  1 1/2 tsp dehydrated onion flakes
  • 1/2 tbsp poppy seed
  • 1/2 tsp garlic salt
  • 1/2 cup grated marble cheese
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Put all the dry ingredients into the mixer bowl, mix through, use the dough hook. If you don’t have a mixer you can use a food processor. With the mixer running slowly add the hot water, mix until a satiny and elastic dough forms.

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Put dough in a lightly oiled bowl in a warm place to rise for an hour. It should double in volume.  In a large pot bring 6 quarts of water and 2.5 tablespoons of sugar to a simmering boil. Preheat oven to 400ºF.

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Punch the dough down and divide into 10 equal pieces, shape into bagels. You can use the rope method-roll out like a rope and then attach ends. Or the hole punch method. Form dough into a ball and push thru with your thumb, stretch the dough out into a bagel shape.

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Let the bagels rise for 10 more minutes.

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Carefully place the bagels into the boiling water, careful not to crowd the pot. Simmer for 30 seconds and flip, simmer for another 30 seconds.

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Place bagels onto a clean towel. Pat dry. If you would like to top your bagels this is the time. You can use an egg wash, and a sprinkle of garlic salt and black sesame seeds, or really anything you like.

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Place on a cookie sheet and bake for 30 minutes, flipping after 15 minutes. I don’t have a convection oven, but I don’t think you’d have to flip them if you do. If you have a convection oven and try this recipe, please let me know if you ended up flipping them or not.

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Take out of the oven to cool, slice and enjoy! Yummy!

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Carlene

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One response to “Homemade Cheddar Onion Chive Everything Bagels

  1. Pingback: Homemade Cheddar Onion Chive Everything Bagels | BS' In The … | Latest Convection Ovens

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