Sunrise bagels

Every morning on the way to work, I walk past so many shops selling bagels. I haven’t had a bagel for years! All the gluten-free options out there are filled with so many additives and so much sugar, it hardly seems worth it.

I stumbled across this recipe last week, which was one of the only ‘realistic’ ones out there (first boiled, then baked): I’ve named them ‘sunrise bagels’ because I was watching the sunrise as I made them this morning 🙂

I couldn’t wait to try it! It’s an indication of how desperate I was for it to work that I didn’t deviate from the recipe at all, as I usually do.

However, this is a story of success out of failure, if ever there was one.

I made the dough on Friday morning before work, and thought I’d leave it to prove for a while (even though the recipe didn’t call for it). By the time I got home, the dough was so sour I had to throw it out (and as someone who HATES food waste, that was a painful thing for me to do!).

So…I tried again this morning. Everything went well…UNTIL….I was making my scrambled eggs and realised I hadn’t used an egg in the recipe! No wonder the dough wasn’t as pliable as it had been the day before. However, as I always say, it just means I get another opportunity to perfect it later on!

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I topped some with poppy seeds, some with mixed seeds and some with almonds.

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I’ll be making these again soon, and will let you know how it goes with the egg included!

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(Yummy bagel breakfast with scrambled eggs, spinach and sundried tomatoes)

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