I see some bread recipes talk about using the same recipe for various things, including bagels, but I want different flavors and textures with each recipe! I tried a few bagel recipes and I LOVE two of them! The first one is from Grains In Small Places, the second one is from Fresh Milled Mama. Fresh Milled Mama also shows how to use the recipe for bagel dogs which was a huge hit in our house! The biggest thing to remember with those is “more dough is NOT better”. If you use too much dough to wrap around the hotdogs, it rises too much and breaks open when you boil them. You also need to pinch the seam really well, and then pinch again! LOL!

Barley Malt is an ingredient used in some bagel dough as well as the boiling water. It really makes a huge difference for texture and flavor in my opinion but if you really want bagels right now and you don’t have it yet, go for it!

Bagel dogs! We did like these using her recipe but I am going to try it with the Grains In Small Places recipe next, mostly because of the barley malt and chewy texture! Remember, don’t use too much dough and make sure the edges are sealed really well!