Christmas Bagel, round 2
When all else fails, read the directions :) !!
I saw the wreath bagels on Artisan Bread in 5 minutes a day last night as I was getting ready to fix a pizza for my supper. I grabbed an additional hunk of dough to try a wreath bagel – not really a bagel as it does not get boiled, but it is the size of a bagel with cut and shape using the Pain d’epi (wheat stalk looking bread) technique. The ABin5 folks had previous posts about full loaf size wreaths and traditional Pain d’epi but I’d never tried it. It struck my fancy last night and in a fit of naive overconfidence, I thought I knew how to do it.
This morning’s effort, after reviewing the photos on the ABin5 post, went much better!
Into the oven with pointy-points!
Out of the oven with pointy-points!
The sections pull apart and are wonderful bites of crispy crust with a chewy crumb and plenty of pockets for butter or whatever you like to spread on your bread.
Christmas Bagel, round 2: success!