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Spinach bagels proofing. To make them, I simply added fresh spinach to the water of the standard bagel recipe. They don’t stay as green once baked, I think I would need to add artificial colouring or a lot more spinach. I’ll top it with a variety of greens and see if I can get a pretty photo for the challenge. Thanks to @sussan_scoolinaryteam for the suggestion!
Lana Mihajlović, Maloles Muñoz y4 más4 Comentarios-
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Scoolinary Team
Oh, we are going to LOVE this!
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Scoolinary Team
Mandie, so nice to see your green bagels in action.
Thank you for showing us the result and for taking my suggestion to make a special version for the green challenge! I love how the dough looks before baking, with that vibrant spinach tone, and the idea of combining it with other greens for the final photo sounds great.
It’s true that when baking, the color usually softens; one option to intensify it without using artificial coloring could be to make a more concentrated spinach paste (blanching the leaves for a few seconds to set the color, cooling them quickly, and blending with very little water). Another idea is to dehydrate some spinach and sprinkle it as a powder on top, before or after baking, to give it an extra visual touch.
I’m curious have you noticed if adding more spinach changes the dough texture a lot, or does it stay similar to your base recipe?
I’m sure that with your creativity and these tests, your challenge photo is going to look spectacular ✨.1-
@sussan_scoolinaryteam The spinach made the dough slightly more sticky, but not enough to worry about changing the hydration. It tastes of spinach, I think a spinach and cheese bagel would be lovely.
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Scoolinary Team
@mandie-lowe That’s a great detail, Mandie! I love that the spinach added that flavor without making the dough too tricky. And that idea of a spinach and cheese bagel sounds absolutely delicious 😍. It could be perfect both in flavor and presentation, and I’m sure it would be a hit for the green challenge.
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