How To make Bagel Toppers 3
-Waldine Van Geffen VGHC42A NEW YORKER 4 oz Whipped cream cheese
2 oz Smoked salmon; cut slivers
1 tb Sour cream
1 ts Fresh lemon juice
1 tb Fresh dill; minced or
1 ts Dillweed
1/8 ts Salt
1/8 ts Freshly ground pepper
MIDWESTERN 4 oz Whipped cream cheese with
-chives 2 oz Ham; diced
2 ts Honey mustard
1/8 ts Freshly ground pepper
CALIFORNIAN 1 c Ricotta cheese
1/3 c Radishes; diced
1/3 c Cucumbers; seed, dice
1/4 c Parsley; chopped
1/2 ts Salt
1/4 ts Lemon peel; grated
PIZZA SNACK 6 oz Can tomato paste
1 ts Dried oregano leaves
5 Whole wheat or white bagels;
-split 1/2 c Green bell pepper, mushroom,
-or black olives; chopped 3 oz Mozzarella cheese; shredded
This is for 4 bagels, halved and toasted. NEW YORKER-Combine cream cheese, salmon, sour cream, lemon juice, dill, salt and pepper. MIDWESTERN-Combine cream cheese, ham, mustard and pepper. CALIFORNIAN-Combine ricotta, radishes, cucumbers, parsley, salt and lemon peel. PIZZA SNACK-Heat oven to 450~. In small bowl, combine tomato paste and oregano. Spread each bagel half with 1T paste mixture. Place on ungreased cookie sheet. Top each with bell pepper; sprinkle with cheese. Bake at 450~ for 6 to 8 minutes or until cheese is melted
How To make Bagel Toppers 3's Videos
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Breakfast Bagel Egg Boats Recipe | The Sweetest Journey
How to make breakfast boats with bagels, eggs, and other toppings.
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Professional Baker Teaches You How To Make BAGELS!
Classic Sesame and Poppy Seed Bagels are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: 12 x 110 g bagels
Prep Time: 60 minutes
Resting Time: 75 minutes + overnight
Cook Time: 35 minutes
Ingredients
Sponge
2 ¼ cups (550 mL) warm water (110 F/43 C)
1 tsp (4 g) instant dry yeast
3 cups (450 g) bread flour
Dough
¾ tsp (3 g) instant dry yeast
2 Tbsp (30 g) honey
2 ½ cups (375 g) bread flour
1 Tbsp (15 g) salt
Assembly
2 Tbsp (30 g) honey
1 tsp (5 g) baking soda
1 egg white, lightly whisked
poppy seeds, sesame seeds, onion flakes, etc for topping
Directions
1. For the sponge, stir the water, yeast and flour together in the bowl of a mixer (but you can mix by hand) or in a big bowl. Let this sit 10 minutes.
2. For the dough, add the yeast, honey, flour and salt to the sponge and mix using a dough hook on low speed until the dough comes together and then increase the speed one level and knead the dough until it is elastic, about 7 minutes. Place the dough into an ungreased bowl, cover and let sit at room temperature for an hour and then chill overnight. If mixing the dough by hand, mix the ingredients into the sponge with a wooden spoon until the dough becomes too stiff and then turn out onto a work surface and knead the dough by hand for about 10 minutes, until elastic.
3. Preheat the oven to 425 F (218 C) and line 2 baking trays with parchment paper.
4. Turn the chilled dough out onto a very lightly dusted work surface and divide the dough (using a scale) into 12 pieces of 110 g each. Shape each piece of dough into a ball. No need to rest the dough here.
5. There are two styles of shaping the dough, and the choice is yours:
a) Roll & Twist – for a bagel that sits taller and with a more defined hole, roll each ball of dough into a rope about 8-inches (20 cm) long and loop up the ends to overlap each other about 2-inches (50 mm) rolling them together with your hand in the middle of the bagel, and placing them on the baking trays (6 per tray), covering with a tea towel and letting rest 15 minutes.
b) Make a Hole – for a bagel that is a little flatter but also wider, use your thumb to poke a hole in the centre of the dough ball and roll it into its shape with your floured hand in the middle. Place them on the baking tray (6 per tray), covering with a tea towel and resting 15 minutes.
6. Place a large stockpot filled halfway with water up to a full boil and have your egg white and bagel toppings on hand. For every 2.5 L of water add 2 Tbsp (30 g) of honey and 1 tsp (5 mL) of baking soda. Using a slotted spoon, gently drop the bagels into the water one at a time, taking care not to overcrowd the water (3-4 bagels at a time). Boil the bagels for 90 seconds to 2 ½ minutes (the longer the boil, the chewier the crust) and remove with the slotted spoon to place back on the baking trays.
7. Brush each bagel with the egg white and sprinkle with toppings as you wish. Bake the bagels for 20 minutes and then turn the oven off and open the door, leaving the bagels in there for 10 minutes more. Remove the bagels to a cooling rack to cool before eating, warm or toasted.
The bagels are best enjoyed the day they are made, but are perfect for toasting for up to 2 days.
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THE BEST Sourdough Bagel Recipe!
Sourdough Bagel Recipe
Ingredients
Dough
480g bread flour
193g water
30g oil
75g honey
11g salt
245g active sourdough starter
Boiling mixture
3L water
150g honey
1c seeds of choice (for topping)
1. At 8:30pm, mix all ingredients together and knead for 15-20 minutes. Cover and let proof overnight at 66F (19C) until around 8 or 8:30am the next day.
2. Shape into 8 bagels. Cover and let proof for 2hrs at 66F (19C).
3. Preheat oven to 400F.
4. Bring to boil 3L water and 150g honey. Boil 2-3 bagels at a time for 45 seconds each side.
5. Coat with seeds of preference and bake for 20-25 mins (or until internal temp measures 190F).
Bagels 8 Ways - Easy Breakfast Recipes - Weelicious
Bagels 8 Ways! How do you like to top your bagel?
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Video by Mike Ervin
Music by Bethany Weber
When bored of plain cream cheese bagels, try these super quick, no-whip, few ingredients spreads
With just a few simple steps, you can turn ordinary cream cheese into a delicious spread that rivals what you'd find at a bagel shop. These three recipes are quick and easy to make, and they'll take your bagel game to the next level in no time. Plus, you can keep them in the fridge for up to five days for added convenience.
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INGREDIENTS (2 servings each)
Garlic Onion:
3 Tbsp plain cream cheese
½ tsp onion powder
⅕ tsp garlic powder
Cucumber for garnish
Mixed Berries:
3 Tbsp plain cream cheese
1 Tbsp frozen mixed berries
1½ tsp honey
Berries for garnish
Cinnamon Sugar:
3 Tbsp plain cream cheese
¼ tsp cinnamon powder
1½ tsp brown sugar
Apple for garnish
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Music:
Walk In The Park by Audionautix is licensed under a Creative Commons Attribution license (
Artist:
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5-minute recipes, quick and easy recipes, easy breakfast ideas, breakfast bagels, bagel sandwich, cream cheese spreads, flavored cream cheese
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