I am 100% in love with the whole grain bagels from Panera. I know they’re calorie dense, but I love them slathered in butter. And really, $0.99 isn’t a bad deal for a breakfast that fills me up really well, but I’m always looking for ways to save some dough (har. har.)
Google led me to Home Cooking in Montana, which had a recipe that looked promising. In fact, that recipe is… HERE.
It’s not identical to Panera, but it is growing on me as a viable alternative. I’m not an expert bagel maker, but this is how mine turned out:
In defense of what is a great recipe, I botched it a bit. I didn’t have bread flour on hand. Bad Chelsey. The Hippy and I make a fair amount of bread, and I’ve always resisted buying the bread flour because it would be one more thing taking up space in our kitchen. I think, though, I really need to invest in it now. I think the texture would have been a lot better. I also didn’t have any butter on hand (I thought I had two sticks, but then suddenly remembered using them up to make zucchini cake), so I had to use “country style spread.” Yeah. So there’s that.
In short, I plan on making these again. With the right ingredients. Because they make an excellent breakfast, which I’ll share in my next edition. I can see you shivering with antici–pation.