T Stands for Homemade Bagels

I love bagels for breakfast especially cinnamon raisin bagels, toasted slathered in butter or with a flavored cream cheese like honey walnut.

A couple of weeks ago, I ran out of the bagels I buy. We had already been to the grocery store, and I didn't want to run out just for some bagels. What's a girl to do? She makes her own. I used this recipe and added some raisins and a tablespoon or so of cinnamon to the dough.

The recipe was easy to follow. The risen bagels looked great until they had to be boiled before baking. I should have taken process photos, but didn't. I don't know if the water was still at a boil instead of a simmer or if I left the bagels in the water too long.( I didn't think I left them in the water too long) When the bagels were removed from the bath, they deflated and didn't bake up as high as the commercial bagels though they smelled like heaven while baking and they tasted just fine and went well with my cup of tea. They were just really thin so not much bagel when split in half to butter or spread with cream cheese. I think next time, I'll skip the boil and just bake them. They'll be more like rolls, but I can still call them bagels.

Did you have better luck baking your own bagels?

Drop by hosts, Bleubeard and Elizabeth's blog to find out what the rest of the T Stands For gang is up to. If you want to play, include in your Tuesday post a beverage or container for a beverage. Don't forget to link your blog to Bleubeard and Elizabeth's page.