06/04/2026
Yummo!
Recipe revisions! This will be a bit of a long post, but I think food enthusiasts will enjoy it!
I've been taking the time to review my recipes and make some much-needed revisions, now that I'm about 2 years into this venture, and I'd like to share them with you!
🍅🌿 Top left a new flavor and not technically a revision, is what I'm calling the Tuscan; it's a sundried tomato basil bagel with asiago cheese and black pepper on top.
🍞🍁 Top right is french toast! I've primarily done strawberry French toast, but decided to go back to basics for awhile and reformulate the base recipe so that I can make a better French toast bagel with inclusions later. This is now an egg bagel base (meaning there are eggs in the dough), and all of those classic, warm French toast flavors like cinnamon & spice, vanilla, and maple.
🫐 Bottom left is blueberry! Previously, this was made with freeze dried blueberries, then dried blueberries, and now they are made with frozen blueberries! This gives a much stronger blueberry flavor, and a very nice color! The dough is approximately 40% blueberries, which is very high for bagel dough!
🥒🧄 Bottom right is dill pickle! The original version of this was just a plain bagel topped with dill, garlic, & flaky salt. Now, I've begun chopping pickles and adding them to the dough for that extra pickly goodness! And they are Grillo's pickles, if you want to know 😉
Anyway, there will be more revisions to come, and I hope you enjoyed this episode of Bagel Talk!
