Last week, I was happily cruising along baking cupcakes, decorating cookies and crafting cakes when all of a sudden ... these pictures pop up on my phone.
Not gonna lie - my heart wasn't prepared for this. 😢From the time that she was a in elementary school, this wise soul was emphatic about the fact that she was going to grow up and become a teacher. 🍎 There was never any doubt that teaching children is her passion. And here we are, all these years later - getting ready to watch her receive her well earned teaching degree. 🎓 #alltheemotions 😁😟🥰😊
I'm coping with all of the emotions of my youngest child graduating from college in the most healthy, logical and rational way --- with carbs. 🥯😂 I know that a toasted asiago cheese bagel smothered in cream cheese isn't going to stop the tears from welling up in my eyes but it does put a smile on my face. 😭😁 Obviously, there are better ways of dealing with my emotions and I'm going through the process of exploring healthy outlets but some days --- I just need a bagel. 💁🏻♀️
My awesome daughter in law and I made these amazing cheese filled bagels together.🧀 It's always more fun to cook with a partner and having a fellow carb lover in the house was the perfect excuse to make homemade bagels. 😉
1 and 1/2 cups warm water
2 and 3/4 teaspoons instant dry yeast
4 cups bread flour
1 Tablespoon + 1/4 cup barley malt syrup
2 teaspoons salt
1/2 cup asiago cheese, shredded
1 egg white beaten
1 Tablespoon water
Bake bagels 20 minutes at 425. Allow to cool 20 minutes on baking sheet then transfer to wire rack to cool completely.
This wasn't my first batch of homemade bagels but it was probably my best. I would rate it a 10/10 on taste but an 8/10 on appearance. I can't seem to get that nice smooth exterior on my bagels like the ones that you would see in a bakery. Anyone have any advice for me? Send me all your bagel tips and tricks, please. I need an excuse to make more bagels. 😅
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