EVERYTHING BAGEL SPREAD RECIPES
EVERYTHING BAGEL CRESCENT DOGS RECIPE - PILLSBURY.COM
Everything bagel fans, rejoice! This amazing twist on classic crescent dogs has ingredients reminiscent of your favorite bagel, including a chive & onion cream cheese spread and everything bagel spice topping.
Provided by Pillsbury Kitchens
Total Time 40 minutes
Prep Time 20 minutes
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. In small bowl, mix cream cheese spread and garlic powder. In another bowl, mix sesame seed, poppy seed and dried onions; pour onto medium-size plate.
- Separate dough into rectangles; press perforations to seal. Cut each rectangle in half to make eight 3 1/2-inch squares of dough.
- Spread each dough square with 1 tablespoon cream cheese mixture, to within 1/4 inch of edges of dough.
- Place hot dog on each square of dough; roll up. Pinch edges to seal. Gently roll top half of hot dog in sesame seed mixture to coat evenly.
- Place seam side down on ungreased cookie sheet. Bake 16 to 18 minutes or until golden brown.
Nutrition Facts : Calories 310 , CarbohydrateContent 16 g, CholesterolContent 40 mg, FatContent 3 , FiberContent 0 g, ProteinContent 8 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 820 mg, SugarContent 5 g, TransFatContent 0 g
15 BAGEL TOPPINGS FOR BREAKFAST, LUNCH, AND DINNER – THE ...
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Number Of Ingredients 16
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- (9:45 a.m.)Slide the pan with all the bagel dough into the oven and pour the cup of ice over the roasting pan with lava rocks. Quickly close the oven.Bake at 475°F (245°C) convection (500°F (260°C) without convection) for 10 minutes with steam. After 10 minutes, vent the oven and remove the steaming pan, rotate the baking sheet 180°, and bake for 5 minutes longer. After this 5 minutes, turn the oven down to 450°F (235°C) and bake for 5 minutes longer for a total of 20 minutes. Remove the sheet when the bagels are nicely colored. Let cool 15-20 minutes on a wire rack.
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I always wanted to make my own bagels, so I searched to find a bagel recipe I could try. For variation and flavor, I sometimes add cinnamon and raisins or honey and sesame seeds to the dough.
From tasteofhome.com
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Reviews 4.1
Total Time 50 minutes
Category Breakfast, Brunch
Calories 237 calories per serving
- In a large bowl, dissolve yeast in warm milk. Add the butter, sugar, salt and egg yolk; mix well. Stir in enough flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into 12 balls. Push thumb through centers to form a 1-1/2-in. hole. Stretch and shape dough to form an even ring. Place on a floured surface. Cover and let rest for 10 minutes; flatten bagels slightly. , Fill a Dutch oven two-thirds full with water; bring to a boil. Drop bagels, 2 at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain well on paper towels. , Sprinkle with sesame or poppy seeds if desired. Place 2 in. apart on greased baking sheets. Bake at 400° until golden brown, 20-25 minutes. Remove from pans to wire racks to cool.
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Calories 462 calories per serving
- Finally, dip with veggies, crackers or bagel chips.
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From theperfectloaf.com
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See details
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I always wanted to make my own bagels, so I searched to find a bagel recipe I could try. For variation and flavor, I sometimes add cinnamon and raisins or honey and sesame seeds to the dough.
From tasteofhome.com
Reviews 4.1
Total Time 50 minutes
Category Breakfast, Brunch
Calories 237 calories per serving
From tasteofhome.com
Reviews 4.1
Total Time 50 minutes
Category Breakfast, Brunch
Calories 237 calories per serving
- In a large bowl, dissolve yeast in warm milk. Add the butter, sugar, salt and egg yolk; mix well. Stir in enough flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into 12 balls. Push thumb through centers to form a 1-1/2-in. hole. Stretch and shape dough to form an even ring. Place on a floured surface. Cover and let rest for 10 minutes; flatten bagels slightly. , Fill a Dutch oven two-thirds full with water; bring to a boil. Drop bagels, 2 at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain well on paper towels. , Sprinkle with sesame or poppy seeds if desired. Place 2 in. apart on greased baking sheets. Bake at 400° until golden brown, 20-25 minutes. Remove from pans to wire racks to cool.
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