HOME-BAKED BAGELS
These bagels are better than any store bought or frozen varieties. They are so fresh and the possibilities are endless :) Have lots of real butter and cream cheese on hand! Oh...and you might want to double the recipe...they never last long around here.
Provided by Karen..
Categories Yeast Breads
Time 2h5m
Yield 12 Bagels
Number Of Ingredients 12
Steps:
- Mix yeast, sugar and warm water together and let stand 3 minutes.
- Mix 2 cups of flour with the salt in a large bowl and add the yeast mixture.
- Stir until combined and slowly mix in the rest of the flour (If making cinnamon raisin bagels, add these to dough now).
- Knead on a floured surface for 5 minutes, adding additional flour if needed, dough should be firm.
- Place dough in a greased bowl, cover and let rise until double.
- After rising punch down and divide dough into 12 balls.
- Allow to rest for 4 minutes.
- Bring 2 quarts of water to boil.
- With your thumb, make a hole in each ball of dough and pull open about 2 inches, making a bagel shape.
- Preheat oven to 350 degrees.
- Place the shaped dough onto a cookie sheet and cover for 10 minutes.
- Lower heat under water for it to be simmering.
- Drop 2 or 3 bagels at a time into the water for about 45 seconds, turning each once.
- Drain and place on greased baking sheets.
- Brush tops with beaten egg white and top with optional toppings.
- Bake for 35 minutes, turning once for even browning.
- Bagels are done when they are golden brown and shiny.
Nutrition Facts : Calories 151.8, Fat 0.5, SaturatedFat 0.1, Sodium 473, Carbohydrate 31.9, Fiber 1.3, Sugar 3.6, Protein 4.5
DOUGHNUT PAN EGG SANDWICHES
Doughnut pans take up a lot of kitchen real estate for something that gets used, say, twice a year. Still, we love 'em, which is why we dreamed up another great way to put a doughnut pan to work: For baked eggs in the perfect shape to pop on a bagel.
Provided by Food Network Kitchen
Time 35m
Yield 6 bagel sandwiches
Number Of Ingredients 9
Steps:
- Preheat the oven to 300 degrees F. Lightly coat a 6-cavity nonstick doughnut pan with nonstick spray.
- Crack the eggs into a large liquid measuring cup and whisk until no streaks remain; sprinkle with salt. Divide the eggs among the cavities of the doughnut pan and top with the bacon and chives. Carefully place the pan on a sheet tray and bake until the eggs are set and slightly puffed up, 8 to 10 minutes. Cool slightly, then remove the eggs from the doughnut pan.
- Meanwhile, split open the bagels. Top the bottom halves with American cheese pieces and transfer to a sheet tray. Spread the top halves with butter and place them butter-side down on the sheet tray. Bake until the cheese is melted and the buttered bagels are starting to turn golden brown, about 4 minutes.
- Top the cheese half of a bagel with an egg ring and drizzle on some ketchup. Season with salt and pepper and cover with the butter half of the bagel. Repeat with the remaining bagels, egg rings and ketchup to make 5 more sandwiches.
CINNAMON BAKED DOUGHNUTS
Steps:
- Preheat the oven to 350 degrees. Spray 2 doughnut pans well.
- Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
- Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
- For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.
EASY NO-BAKE BAGEL "DONUTS"
Steps:
- Mix cream cheese and powdered sugar together until smooth.
- Spread about 1 Tbsp. cream cheese mixture onto one half of each bagel; cover with second bagel half.
- Add milk and food coloring to the remaining cream cheese; mix until thin and pourable. Spoon onto tops of bagels.
- Top with sprinkles.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BAKED DOUGHNUTS
These aren't like deep-fried doughnuts, but they are a yummy breakfast treat! Shape them however you like - by any other name, they'll taste as sweet!
Provided by sal
Categories Bread Quick Bread Recipes
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet, or donut baking pan.
- In a medium bowl, mix sugar, baking powder, baking soda, nutmeg, cloves, cinnamon and flour. Mix buttermilk, eggs, honey and butter in a separate medium bowl, and stir into the dry ingredients. Spoon the mixture onto the prepared pan in doughnut shapes.
- Bake 12 minutes in the preheated oven, until golden brown.
Nutrition Facts : Calories 280.3 calories, Carbohydrate 43.7 g, Cholesterol 67.7 mg, Fat 9.5 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 5.5 g, Sodium 259.2 mg, Sugar 19.3 g
REAL HOMEMADE BAGELS
A recipe for that authentic bagel flavor and texture.
Provided by PLAWHON
Categories Bread Yeast Bread Recipes Bagel Recipes
Time 3h20m
Yield 6
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, Carbohydrate 55.9 g, Fat 7.4 g, Fiber 1.3 g, Protein 2.1 g, SaturatedFat 1.1 g, Sodium 1372.4 mg, Sugar 53.5 g
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