Just feast your eyes on this little hoop of deliciousness ...
it's the new denomination of Bagel from the Artisan Bagel Baker (or hubby, as he's also known) - the Sundried Tomato, Roasted Red Pepper and Chorizo bagel. Which shall also be known as "the pizza bagel", according to our son. *beam*
Think it looks delicious? Well, it tasted even better than that. *grin*
~raises hand excitedly~ Miss! Please Miss! I have a question!
ReplyDeleteWhat's happening with the sundried tomatoes? Where they the cheaper, completely dried, packet type or the posher, still a bit squishy. deli counter type? If they were the completely dried ones, where they re-hydrated first or just put in dried?
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They were the squishy type - and I have to say that the Artisan Bagel Baker muttered quite a few rude words when convincing the bagel dough to accept the slippery little devils. A more accurate description of their incorporation, I shall leave to him. *grin*
ReplyDeleteOy, Artisan Bagel Baker - you've got a question!
Who? Me? oh, right
ReplyDeleteThe tomatoes in question were a small jar of Asda sundried tomatoes in oil. As Jenny has saidm incorporating slippery stuff into dough is not an easy thing to do. I tend to make enough dough for eight bagels, four plain and four flavoured, in case some disaster befalls the flavoured batch. If I had more confidence or if I were beyond the experimental flavouring phase then I would incorporate the oily / moist ingredients into the dry flour.
One of my next experiments will be to use dried onion flakes as a flavouring. I suspect that this will yield bagels which marry well with cheese. I may even use onion seeds as a topping! These bagels will have no wet flavourings at all and so the results should be very interesting. You'll see the results here first!