Sourdough Bagels on the BGE

sprinter

Hey all,[p]I had some starter that needed to be refreshed and thought I'd put another batch of bagels on the BGE. They were sort of an everything bagel with some minced garlic, sesame seed, fresh herbs and poppy seed added to the dough. I boiled them about 7 minutes then washed them with an egg white wash and sprinkled on some more seeds, the plopped them on the egg with some more of that sage wood that I have. They turned out great, nice and chewy and wonderful outer crust. I did half a batch in the egg and half in the oven. Cooked them for 20 minutes on one side, turned, washed with egg and seeds again, then 10 minutes more. Great. You can really taste that sage smoke flavor on the egged bagels.[p]Now, a little cream cheese and jelly and I'm set for breakfasts for the week.[p]Troy

RLA

sprinter,
OI VAY!! such a deal..... so where's the lox??
Bob

Dr. Chicken

sprinter,
U-R gona have to add a notch to your belt before EggFest 2000! And probably more after that!!! Yuk! Yuk![p]Dr. Chicken

sprinter

RLA,[p]Any lox I have would get smoked on the egg first to make it edible. Yech!!! Bagels are for cream cheese and some homemade jelly. Maybe its my midwestern take on things but I've never been a big lox and bagel person.[p]Troy