PAN BAGELS RECIPES
SHEET PAN EGG-STUFFED BAGELS | BETTER HOMES & GARDENS
For an Italian spin, start with Asiago cheese bagels and use roasted red peppers instead of olives, basil and oregano for the herbs, and shredded Parmesan for the cheese.
Provided by Colleen Weeden
Categories Recipes and Cooking
Total Time 30 minutes
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Coat a 15x10-inch baking pan with nonstick cooking spray. (For bagels with small holes or for bread slices, use a 2-inch round cutter to enlarge or cut holes.) Arrange bagels, cut sides down, on prepared baking pan. Crack an egg into a glass measuring cup and pour into a bagel hole. Repeat with remaining eggs and bagel halves. Season eggs with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Top with tomatoes, olives, half of the herbs, and the feta.
- Bake 10 to 12 minutes or until bagels are toasted and eggs are desired doneness. Let stand 5 minutes before serving. Top with remaining herbs. Serves 8.
Nutrition Facts : Calories 444 calories, CarbohydrateContent 52 g, CholesterolContent 210 mg, FatContent 19 g, ProteinContent 18 g, SaturatedFatContent 8 g, SodiumContent 912 mg, SugarContent 7 g
REAL HOMEMADE BAGELS RECIPE | ALLRECIPES
A recipe for that authentic bagel flavor and texture.
Provided by PLAWHON
Categories Bread Yeast Bread Recipes Bagel Recipes
Total Time 3 hours 20 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 6 bagels
Number Of Ingredients 12
Steps:
- Combine 1 1/4 cup water, flour, sugar, 1 teaspoon salt, vegetable oil, and yeast in the mixing bowl of a stand mixer. Mix on low speed using the dough hook until well-developed, about 8 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: if it tears immediately, the dough needs more kneading. Fully developed dough should form a thin translucent "windowpane."
- Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours.
- Punch the dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 6 pieces (or more, for smaller bagels). Roll each piece of dough into a sausage shape about 6 inches long. Join the ends to form a circle. Repeat with the remaining dough, and let the bagels rest for 15 minutes.
- Preheat oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper. Arrange small plates with poppy seeds, sesame seeds, and onion flakes next to the baking sheet.
- Bring 4 quarts water to a boil in a large pot. Add honey, if desired (see Editor's Note). Boil the bagels, three at a time, until they rise to the surface of the pot, about 1 minute per side. Remove the bagels with a slotted spoon and place them on the parchment-lined baking sheet.
- Dip the tops of the wet bagels into the toppings and arrange them, seeds up, on the baking sheet. Sprinkle with coarse salt, if desired. Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.
Nutrition Facts : Calories 278.2 calories, CarbohydrateContent 55.9 g, FatContent 7.4 g, FiberContent 1.3 g, ProteinContent 2.1 g, SaturatedFatContent 1.1 g, SodiumContent 1372.4 mg, SugarContent 53.5 g
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CLASSIC BAGELS | LODGE CAST IRON
These homemade bagels are delicious and customizable to your favorite bagel flavor.
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BAGELS RECIPE | EPICURIOUS
Let’s clear something up right away: New York City isn’t the only place in the world to get decent, authentic bagels. The truth is, you can make bagels that are just as good at home, no matter where you live. They’re one of the simplest breads to make, requiring only flour, water, salt, yeast, and malt—and one secret ingredient: time (in the form of long, slow, cold fermentation). Any decent bagel shop knows this and uses an overnight method to stretch out the fermentation process, releasing all sorts of subtle flavors trapped in the flour. While bagel shops often use a type of high-protein flour not available to home cooks to achieve that distinctively chewy texture, regular, unbleached bread flour can also do the trick. The real key is to use a much lower percentage of water than is used for baguettes and other European hearth breads, producing a stiff dough that can stand up to a dunking in boiling water before going into the oven. More than any ingredient or other aspect of the method, this boiling step is what defines the uniqueness of the bagel. That said, bagels do usually feature one other distinctive ingredient: barley malt. While this may seem like an exotic, hard-to-find product, it’s actually commonly available at most supermarkets, usually labeled “barley malt syrup.” If you can’t find it, simply substitute an equal amount of honey. Your bagels might not have that malty flavor, but they’ll still be better than almost any bagel you can buy. One final note: If you like bagels but don’t want to set up the boiling operation for just six of them, feel free to double the size of the batch and bake enough to freeze for future use.
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Reviews 3.8
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Reviews 3.8
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