{"id":45448,"date":"2017-09-28T21:58:09","date_gmt":"2017-09-29T01:58:09","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=45448"},"modified":"2017-09-28T21:58:09","modified_gmt":"2017-09-29T01:58:09","slug":"spinach-bagels%e3%81%bb%e3%81%86%e3%82%8c%e3%82%93%e8%8d%89%e3%83%99%e3%83%bc%e3%82%b0%e3%83%ab","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=45448&lang=en","title":{"rendered":"Spinach Bagels<br>\u307b\u3046\u308c\u3093\u8349\u30d9\u30fc\u30b0\u30eb"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45449 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/09\/47-3.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>My first <a href=\"https:\/\/www.culinarytribune.com\/?p=45207&amp;lang=en\" target=\"_blank\" rel=\"noopener\">bagels<\/a> were so successful that I couldn&#8217;t wait to make more.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45450 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/09\/72.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>This time I decided to make something green.<\/p>\n<p>Yep, this is a spinach version.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45451 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/09\/85.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45452 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/09\/84.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>I used to love bagels, but I didn&#8217;t eat bagels for many many years.<\/p>\n<p>The plumpness and the chewy texture&#8230;<\/p>\n<p>I feel like I&#8217;m falling in love with them all over again!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45453 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/09\/90.jpg\" alt=\"\" width=\"512\" height=\"365\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45454 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/09\/88.jpg\" alt=\"\" width=\"512\" height=\"365\" \/><\/p>\n<p>These homemade bagels are okay when frozen and re-heated, but they are definitely the best when freshly baked.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45455 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/09\/94.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/09\/94.jpg 546w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/09\/94-320x450.jpg 320w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>My first bagels were so successful that I couldn&#8217;t wait to make more. This time I decided to make something green. Yep, this is a spinach version. I used to love bagels, but I didn&#8217;t eat bagels for many many years. The plumpness and the chewy texture&#8230; I feel like I&#8217;m falling in love with [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,8,28,29],"tags":[],"class_list":["post-45448","post","type-post","status-publish","format-standard","hentry","category-bread","category-breakfast","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45448","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=45448"}],"version-history":[{"count":2,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45448\/revisions"}],"predecessor-version":[{"id":45460,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45448\/revisions\/45460"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=45448"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=45448"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=45448"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}