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Top Rated Bagel Recipes
The truth is, whether you enjoy them as the prepackaged, frozen mini versions, or a homemade version, pizza bagels often hit the spot when you are in the mood for pizza quickly but don’t want to order a pie. Personalized and easily portion-regulated, this breakfast food’s pizza makeover is also kid-friendly and can be made by even the clumsiest little hands.
This seven layer dip puts a fun spin on an everything bagel with lox cream cheese. The dish, which can serve six people, is great for brunch or summer get togethers. Recipe courtesy of Jason Goldstein, Chop Happy
Chef Richard Blais serves these Salmon Burgers on homemade rolls topped with an "everything" spice mixture of coriander seed, poppy seed, toasted sesame seed, Sicilian sea salt and black pepper.Recipe courtesy of McCormick
Jason Goldstein of Chop Happy created this recipe as an homage to his childhood memories of going to the bagel store with his dad in New York City. It's a fun and easy appetizer for any party and can even be made a day beforehand (just refrigerate the pan of assembled pigs in blankets and pop them in the oven 30 minutes before party time).
Breakfast doesn’t get any better than this indulgent bacon, egg, and cheese-filled sandwich.This recipe is courtesy of Madame Noire.
This prettily layered eggs benedict sits atop a freshly toasted bagel for an indulgent start to the day.This recipe is courtesy of Foodie Crush.
Just because we’re home more often now doesn’t mean we have tons more time to spend in the kitchen. That being said, any recipe that calls for very few ingredients is helpful. If you have flour, yogurt and garlic salt, you’re ready for this easy recipe.Recipe Courtesy of Jason Goldstein of Chop Happy
Chef Fabio Viviani uses bagels as breadcrumbs in this egg casserole, creating a richer and more indulgent dish to enjoy.
Scrambled eggs and bagels with lox are some of breakfast's most beloved dishes. Try this fun recipe that combines the two into a lox and cream cheese scramble. With crunchy toast, fluffy eggs cooked in cream cheese and fresh lox, this breakfast recipe will delight your family and wow your brunch guests.Recipe courtesy of Tiffany Accardi, Gals That Brunch
Tasty Bagel Sandwich Ideas
There's no wrong time to eat a bagel. With brunch and linner growing in popularity, bagels aren't just the cream cheese sandwiches you eat on your way to work anymore. Elaborate recipes keep popping up, offering everything from vegan and vegetarian fillings to bacon-loaded omnivore alternatives.
If you're having an early dinner, have last-minute guests, or are eating solo and want something that soothes your hunger, a bagel is a good option. Check out this collection of recipes for some yummy ideas on ways to dress up your basic bagel to eat no matter what time of the day it is.
Make a batch of homemade bagels for a hearty breakfast or lunch. Or use ready-made versions of these bread rings to make scrumptious sandwiches and toasties.
Great British Bake Off 2010 winner, Edd Kimber, shows us how to make these distinctive bread buns with seeded toppings
Make a batch of these low-fat bagels to help stave off mid-morning hunger pangs
Breakfast bagel club
Salty, smoky and creamy, this made-in-minutes toasted bagel with cream cheese, smoked salmon and avocado is ideal for Sunday brunch
Ricotta, fig & sesame bagel
Cheese and fruit are a great pairing – this toasted bagel combines ricotta with blackcurrant jam and fig, along with a crumbled sesame snap for texture
Hot pastrami bagels
Enjoy a tasty authentic New York snack with hot pastrami bagels
Mini chicken bagel burgers
These mini burgers are great fun for parties, or make them bigger and have them for a fun Friday supper
Seeded bagel tuna melt
A really quick idea for a healthy lunch or supper, ready in under 10 minutes
Mini salt beef bagels
These tangy, delicate little bites make a great addition to finger sandwiches for a sophisticated afternoon tea
Turkey, bacon & avocado mini bagels
Pack up a hearty lunch to look forward to - fill bagels with leftover turkey or chicken, crispy bacon and creamy mashed avocado
Flash-fried smoked salmon & egg bagel
Why not ditch the cereal and treat yourself to this scrumptious bagel - for breakfast or brunch
Cured salmon build-your-own bagel board
Gather the family round on Christmas morning and dig in to our indulgent spread, made up of homemade cured salmon, a quick pickle, plus zesty dill and lemon cream cheese
Mixing and Kneading
David Malosh for The New York Times. Food Stylist: Maggie Ruggiero
1. Pour ½ cup/120 milliliters lukewarm water into a small bowl. Whisk in 2 tablespoons barley malt syrup and the packet of yeast until both dissolve. Let sit until the mixture foams, about 5 minutes.
2. In a large bowl, combine bread flour and salt (and whole-wheat flour, if using), and make a well in the center. Pour in yeast mixture and the remaining 1¾ cups/420 milliliters lukewarm water, and mix, using the flexible spatula or wooden spoon, until the dough is shaggy.
3. Knead the mixture in the bowl several times, continuously folding it over and onto itself and pressing down firmly to bring it together in a solid mass, then turn it out onto a clean work surface. Continue kneading until there are no dry spots, then, adding more flour only if needed to prevent stubborn sticking, until you have a stiff but very smooth dough that is still slightly tacky, 15 to 20 minutes.
Tip: This amount of kneading, necessary to develop the gluten for a chewy bagel, is best done by hand, since the motor of the average stand mixer would strain against the very stiff dough.
4. Gather the dough into a ball, dust it lightly with flour, and place it in a large, clean bowl, seam-side down. Cover with a damp towel and let the dough rise at room temperature until it has doubled in size, 1½ to 2 hours.
Do You Have to Boil Bagels?
Yes! Boiling bagels sets and thickens their crust before they’re baked — it’s the step that makes a bagel a bagel, and not just a round piece of bread. Boiling also prevents them from rising too much in the oven, giving bagels their signature dense, chewy centers.
Recipes vary in the exact makeup of the boiling water bath, but after many rounds of testing, we’ve concluded that a baking-soda bath is the most effective. Baking soda makes the water more alkaline, giving the bagels a pretzel-like quality that contributes to their chewiness. Adding just one teaspoon helps the bagels develop a shiny, dark-brown exterior while they bake. One thing to keep in mind: Keep the water bath at a constant simmer. After you boil the first batch, be patient and let the water return to a simmer before adding the second.
Boiling the bagels also eliminates the need for an egg wash — you’ll simply sprinkle your seasonings onto the still-wet bagels as soon as they come out of the water. Everything bagel seasoning is a favorite, but poppy seeds, sesame seeds, dried onion flakes, and cracked black pepper all work well. The trick is to pick toppings that won’t burn in the oven, so avoid things like dehydrated herbs that are too delicate to stand up to the heat.
Peter Reinhart’s Bagels Recipe
- 1 teaspoon instant yeast
- 4 cups unbleached high-gluten or bread flour
- 2½ cups water, room temperature
- ½ teaspoon instant yeast
- 3¾ cups unbleached high-gluten or bread flour
- 2¾ teaspoons salt
- 2 teaspoons malt powder or 1 tablespoon dark or light malt syrup, honey, or brown sugar
- We made smaller bagels, 2.25 ounces (28 bagels). We used a kitchen scale, weighing the dough before forming each bagel. Having the bagels all the same size allows them to bake uniformly.
- When baking the bagels, be sure not to crowd them, this will allow for them to bake evenly and get that perfect crunchy texture all around.
- We boiled the bagels for two minutes on each side instead of one minute. We prefer a bagel with a nice crust and chewy texture – the additional boil time helps to achieve this.
- My sister likes to add 1/2 cup of honey along with the baking soda when boiling the bagels. This adds a nice sweetness to the bagels and helps to allow the toppings to stick.
- When making onion bagels or everything bagels, be sure to re-hydrate the dehydrated onions. This can be done by soaking them in a small bowl with a little water. Re-hydrating the onions prevents them from burning while baking.
- The recipe allows you to ferment the bagels up to two days. We formed the bagels on Friday night and they sat in the refrigerator until Sunday morning, when we boiled and baked them – they were prefect.
- For high altitude (I live at high altitude, above 6000 ft), we reduced the yeast by 1/4 for both the sponge and the dough and they turned out perfect.
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1 1/2 cup warm water (110 to 115 degrees F)
1 tablespoon dry active yeast
1 tablespoon sugar
1 tablespoon vegetable oil
2 teaspoons malt syrup
2 teaspoons salt
4 1/2 cups unbleached bread flour (more or less as needed)
6 quarts water
2 tablespoons malt syrup or powder
1 teaspoon salt
minced fresh garlic
minced fresh onion
corn meal for sprinkling baking sheets (optional)
This recipe represents a collaborative effort by Post staffers and hobby bakers Alex Baldinger and Becky Krystal, who streamlined and combined methods and ingredients to come up with a bagelmaking process that works even for novice home bakers. The result? A chewy bagel with a gorgeously burnished thin and crackly crust.
We recommend using King Arthur Bread Flour, widely available at grocery stores, or King Arthur High-Gluten Flour, which has a bit more protein and is available via KingArthurFlour.com. Using a kitchen scale will yield the best results for measuring the flour.
You'll need a stand mixer (we don't recommend trying to knead this stiff dough by hand) and ideally a pizza stone, though a baking sheet will still give you pretty good results. A kitchen scale is useful for portioning the dough. Do not skip the boiling step if it's not boiled, it's not a bagel. For bagels with toppings, see the VARIATIONS, below.
Check out our annotated recipe, complete with notes on our process and how-to gifs, at wapo.st/bagelrecipe.
Make Ahead: The rolled and shaped bagels need to rest in the refrigerator overnight or for 12 to 18 hours.
Storage Notes: The bagels can be stored tightly wrapped or in an airtight container for up to 3 days. Wrapped in plastic wrap and foil, the bagels can be frozen for up to a month. To reheat, place in a 450-degree oven for 6 to 8 minutes. If bagels have been frozen, unwrap and defrost before reheating.
Where to Buy: Barley malt syrup is available at Mom's Organic Market and select Wegmans locations. It's also often sold at brewing supply stores.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Combine the flour, salt and barley malt syrup in the bowl of a stand mixer fitted with a dough-hook attachment. Add the yeast and water and beat on the lowest speed until the dough starts to come together around the dough hook, about 4 minutes. Increase the speed to medium-low beat for 7 to 10 minutes or until the dough is cohesive, smooth and stiff.
Dust a rimmed baking sheet with the cornmeal. Turn the dough out onto a work surface, then divide it into 8 or 9 equal portions (about 4 ounces each). Roll the pieces into smooth balls and cover with plastic wrap to rest at room temperature for 5 minutes.
Form each dough ball into a rope 11 inches long by rolling it under your palms. Try to avoid tapering the ends of the rope.
Shape each rope into a circle with a diameter of about 4 inches, overlapping the ends by about 1 1/2 inches. Pinch the overlapped areas firmly together, moistening them lightly with water if the ends won't stick. Working with one at a time, place your fingers through each ring of dough with the pinched-together seam facing down, roll the rope several times, applying firm pressure to seal the seam to form a bagel. Each ring should be about the same thickness all around if it's not, you can roll it in other places around the ring to even it out.
Place the dough rings on the cornmeal-covered baking sheet as you work, spaced an inch or two apart. Cover tightly with plastic wrap and refrigerate overnight (12 to 18 hours). The rings will have puffed and spread slightly.
When you're ready to boil and bake the bagels, place a pizza stone or baking stone, if using, on the middle oven rack. Preheat the oven to 450 degrees. (The longer you can preheat, the better up to an hour is great.)
Fill a large, wide pot with 3 inches of water bring it to a boil over high heat.
Drop 3 or 4 dough rings into the boiling water, stirring and briefly submerging them with a metal skimmer or slotted spoon, until very slightly puffed, 30 to 35 seconds. Transfer the dough rings to a wire rack, bottom (flatter) sides down, to drain. Repeat with the remaining rings.
If you are using any of the optional toppings, dip the bagels in them while the dough is still wet (see VARIATIONS, below).
If you're baking with the stone, transfer the rings, cornmeal side down, to a sheet of parchment paper on top of a pizza peel or overturned baking sheet. You'll then just slide the parchment with the bagels directly onto the stone. (Depending on the size of the stone or your comfort in sliding off 8 or 9 bagels at a time, you might choose to bake in two batches, which will also help space the bagels out, for better browning on the crust.) If you're not using a stone, transfer the bagels to a baking sheet lined with parchment paper.
Bake (middle rack) for 12 to 18 minutes or until the bagels are a deep golden brown and crisp, rotating the parchment paper or baking sheet halfway through the baking time will depend on whether you're using a stone and perhaps the heat distribution of your oven.
Use tongs to transfer the bagels to a wire rack to cool. If you've split the bagels into two batches, slide the second one in and bake.
Wait for a few minutes before splitting open the hot bagels.
VARIATIONS: For topped bagels, dunk the boiled and drained dough rings (both sides) into 1/2 cup of your favorite toppings (sesame, poppy or caraway seed dehydrated onion or garlic flakes sea or kosher salt, etc.). For an "everything" bagel, combine 2 tablespoons each sesame and poppy seed and 1 tablespoon each caraway seed, sea or kosher salt, dehydrated onion flakes and dehydrated garlic flakes. A glass pie dish is perfect for this task.
Bread Machine Bagels
Enjoy homemade bagels with this simple versatile recipe!
- 1 cup Warm Water
- 1-½ teaspoon Salt
- 2 Tablespoons White Sugar
- 3 cups Bread Flour
- 2-¼ teaspoons Active Dry Yeast
- 3 quarts Boiling Water
- 3 Tablespoons White Sugar
- 1 Tablespoon Cornmeal
- 2 Tablespoons Melted Butter
- 3 Tablespoons Poppy Seeds, Or Your Choice Of Toppings
1. Place water, salt, sugar, flour and yeast in the bread machine pan in the order recommended by the manufacturer. Select Dough setting.
2. When cycle is complete, let dough rest on a lightly floured surface.
3. Cut dough into 8 equal pieces, and roll each piece into a small ball. Flatten balls. Poke a hole in the middle of each with your thumb. Twirl the dough on your finger or thumb to enlarge the hole, and to even out the dough around the hole. Cover bagels with a clean cloth, and let rest for 10 minutes. Meanwhile, in a large pot, bring 3 quarts of water to a boil. Stir in 3 tablespoons of sugar.
4. Sprinkle an ungreased baking sheet with cornmeal. Carefully transfer bagels to boiling water. Boil for 1 minute, turning halfway through. Drain briefly on a clean towel. Arrange boiled bagels on the baking sheet. brush tops with butter, and sprinkle with your choice of toppings.
5. Bake in a preheated 375 degree F (190 degrees C) oven for 20 to 25 minutes, until well browned.
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