Buckwheat Honey Bagels

Several things happened weird when I was making these, so stick with me as I explain my mistakes. First, I made this dough on Friday, but I wasn’t able to finish these bagels till Sunday. Because of this, there was a film formed on the Bagels, so I had to rehydrate the dough before I could continue baking. Beyond that, the film didn’t completely rehydrate, so there were bits of it throughout the dough. This created the rough texture on the bagels. You could not taste the difference, and the bagel’s interior was completely normal with no texture issues. I also boiled my bagels for 2 minutes per side, and that also helped contribute to the texture on the skin. The bagels were not any tougher externally, however the fact they soaked a bit too long also contributed to their not so smooth surface. I flipped them with chopsticks which kept the bagel’s shape, and finally, we only had to bake them for 45 minutes and they were completely done.

I used buckwheat honey for the flavoring in this recipe. These bagels are not sweet, and instead all you could taste was the flavoring from the honey. The buckwheat changed the flavor from white original, to whole grain or wheat. You can use other flavored honeys, but I recommend buying local. I like the buckwheat for this because the strong wheat flavor compliments bread very well. If you get the option for different types of honey locally, a wheat fed or grassy honey would work very well compared to a fruit or flower honey.

  1. In a large bowl, combine 1 1/2 tsp yeast, 1 tsp honey, and 1 1/2 cup warm water (warm to the wrist but too hot to stay under the water). If you know your yeast is good continue, if you’re not sure, wait for it to bloom.
  2. Add 3 cups of flour, 2 Tbsp buckwheat honey, and a pinch of salt. Combine. Turn out onto a clean counter and kneed in another 1 to 1 1/2 cups flour until dough becomes stiff. Form a ball.
  3. Grease a bowl, turn dough in bowl to cover, and let rise till doubled in size, about 1 hour.
  4. Punch down dough. Flour your counter, and spray non-stick spray on a large baking sheet. Turn out dough onto counter. Roll the dough out into a log, and divide in half. Out of each half, cut 4 pieces, giving a total of 8 balls of dough.
  5. Create a hole in the center, and make it larger then you expect since it will shrink as the dough expands. Set on greased baking sheet, let rest until doubled, about 1 hour.
  6. Turn on your broiler, and bring a large pot of water to a full boil. Broil your bagels for 2 minutes on the first side, then flip and broil the second side for 2 minutes. Then remove from oven.
  7. Once broiled, turn your oven to 350 F.
  8. Add your bagels to the fully boiling water. Boil on each side for 1 minute, then remove to a metal drying rack. Let dry for 5 minutes before returning to your baking sheet.
  9. Bake your bagels for 40-50 minutes until golden brown exterior.

Homemade Mini Bagels

This may seem like a lot of steps, but it’s worth it for these beautiful bagels. The light and fluffy interior and the chewy exterior makes these bagels a classic bagel. I made mini bagels by making 12 with this dough, to make full sized bagels, divide the dough into 9 or 10 pieces instead. I used a spatula to flip the in the boiling water and that’s why they are somewhat misshapen. I would recommend using a knife or chop sticks to reduce damage. Finally, these bagels are rather crisp outside, so take your time cutting them!

  1. In a bowl, combine 1 Tbsp Sugar, 1 1/2 tsp yeast, and 1 1/4 water. Wait for your yeast to bloom.
  2. Once bloomed and foamy on top, add 2 cups of flour and a pinch of salt. Mix the dough and slowly add an additional 1 1/2 – 2 cups flour until it becomes stiff. You will have to knead it once it becomes too tough to stir.
  3. Form into a ball, coat a bowl with non-stick spray, turn the dough in the bowl. cover and let rise till doubled, about 1 hour.
  4. Once risen, punch down dough. Flour your counter, and spray non-stick spray on a large baking sheet. Roll the dough out into a log, and divide in half. Out of each half, cut 6 pieces, giving a total of 12 balls of dough. Create a hole in the center, and make it larger then you expect since it will shrink as the dough expands. Set on greased baking sheet, let rest until doubled, about 1 hour.
  5. Turn on your broiler, and bring a large pot of water to a full boil. Broil your bagels for 2 minutes on the first side, then flip and broil the second side for 2 minutes. Then remove from oven.
  6. Once broiled, turn your oven to 350 F. Add your bagels to the fully boiling water. Boil on each side for 1 minute, then remove to a metal drying rack. Let dry for 5 minutes before returning to your baking sheet. Then, bake your bagels for 40-50 minutes until golden brown exterior.

Cinnamon Raisin French Toast

If you’ve followed me for any length of time you will know that I love to make french toast. I make it regularly when I make my homemade white bread; so making cinnamon raisin bread meant french toast was inevitable. To my surprise, the bread was so much more flavorful and complex than normal french toast. I also really enjoyed the flavor the cut raisins gained after being cooked. They added a beautiful sweetness to the dish, while also adding new texture and some fruit! This recipe makes 6-8 slices of french toast.

  1. In a large frying pan, heat 1/2 Tbsp butter over medium heat.
  2. In a large mouthed bowl, mix together 1 egg, 1/4 cup milk, 1 tsp cinnamon, 1 tsp sugar, and 1 tsp vanilla extract. Whisk until egg is homogeneous. Slice 6 slices of cinnamon raisin bread.
  3. Coat the bread 15-20 seconds per side in egg mixture. Transfer straight to heated frying pan. Cook on each side for 3-5 minutes. You can flip as needed, they are done when they are golden. Top with butter and syrup when serving.

Cinnamon Rolls with Starter

These cinnamon rolls were delicious! They were not too sweet, and could easily be eaten with breakfast for that reason. If you were going to eat them as a dessert, I would recommend making an icing, just because they lack a bit of the sweetness on their own that you’d want in a dessert.

I did have some problems with this recipe. First, I store my starter in the fridge, and to add cold milk to that, it took a very long time for my dough to rise. I made this dough around lunch time, and by dinner time, the dough wasn’t even at room temp yet. The next morning, however, it was fully proofed. Once I mixed in the additional ingredients, I placed it on a floured surface, and it just stuck to everything. It was a very soft and sticky dough that loved my counter top. I mixed in more flour to no avail, and so i deiced to roll it out on a generous bed of flour. I mixed the filling and coated the dough,and tried to roll, but it was just so sticky I had to move very slowly, constantly scraping the dough off the counter. I didn’t want to overwork the dough when I was mixing, but I should have added even more flour. I would also proof the rolls before baking, because they didn’t rise during the baking step, they only expanded in width. I’ve made some alterations to the recipe and added it below.

Original recipe can be found here!

  1. Heat 1/2 cup of butter until partially melted. Add to 3 1/2 cups flour in your mixing bowl. Mix in 1 Tbsp sugar and 1/2 cup milk, then add starter until dough comes together. Cover and let proof in a warm spot for 2-3 hours
  2. Sprinkle 1 tsp salt, 1 tsp baking powder and 1/2 tsp baking soda over the dough and gently knead into dough, add more flour as needed, but don’t overwork.
  3. Roll out the dough into a rectangle until it is about 1/2 inch thick.
  4. In a side bowl, melt 5 Tbsp butter. Add 1/2 brown sugar and 1 1/2 tsp cinnamon and stir. Spread evenly over dough.
  5. Starting along the long edge, roll up the dough. Cut the roll into 1 inch thick slices.
  6. Heat oven to 400 F
  7. Place slices into a well greased baking dish and bake for 30 minutes or until golden.

French Toast With Homemade Bread

French toast is a filling and sticky breakfast. I used a third loaf of white bread to make this french toast, and I cut the slices to be about 1/4 inch thick. The mixture didn’t penetrate the bread very far, but the flavoring was fantastic. The vanilla extract was absolutely fantastic. I made another batch of this again and this week we’ll be doing that for breakfast. To reheat french toast, heat in a skillet for 1-2 minutes per side, or microwave for 1 -2 minutes.

  1. Heat a skillet to medium heat, of 250 F. In an open faced dish whisk together 2 eggs and 1/2 cup of milk. Add 1 tsp nutmeg, 2 tsp vanilla extract, 2 tsp cinnamon, and 1 Tbsp sugar.
  2. Cut your bread to 1/4 to 1/2 inch thick. Butter your hot skillet. Dip each side of your bread for about 30 seconds for firmer breads, then immediately transfer into hot skillet. Cook each side for 2-3 minutes. Serve with butter and syrup. Makes 8-12 pieces.