Crazy Critter Bagel Sandwiches Recipes

CRAZY CRITTER BAGEL SANDWICHES

Steps:

• Heat oven to 425°F. Spread 1 tablespoon pizza sauce over each bagel half. Sprinkle each with 1 tablespoon of the cheese.
• Arrange toppings on sandwiches to look like desired critters. Sprinkle with remaining cheese. Place on ungreased cookie sheet.
• Bake 5 to 10 minutes or until cheese is melted.

MINI BREAKFAST BAGEL SANDWICHES

Steps:

• Heat a griddle over medium heat.
• Melt 2 tablespoons of the butter in a nonstick skillet over medium-low heat. Mix the half-and-half, eggs and a good pinch of salt and pepper in a measuring cup. Gently pour the mixture into the skillet. Turn the heat to low, cover and wait until the eggs are set, 4 to 5 minutes.
• While the eggs cook, add the sausage patties to one half of the griddle and cook until heated through, about 2 minutes per side. Grease the other half of the griddle with the remaining 2 tablespoons butter. Add the bagels, cut-side down, and toast until golden, 1 to 2 minutes. Remove the bagels and sausage to a board.
• Roll the eggs into an omelet to fit the width of the bagels and cut into 4 pieces.
• To build, spread 1 tablespoon of chipotle mayonnaise on the bottom half of a bagel. Top with a sausage patty, 1/2 slice of the American and 1/2 slice of the pepper jack cheese. Top with a slice of the rolled omelet, a slice of tomato and a few slices of avocado. Sprinkle some of the everything seasoning over the avocado. Place the other half of the bagel on top. Assemble the other 3 sandwiches, then serve.

BAGEL SANDWICHES

Steps:

• Line a sieve with three layers of cheesecloth and set over a bowl. Place yogurt in center of cheesecloth; gather the corners, twisting to tighten the cloth around the yogurt; and tie with twine. Transfer to the refrigerator for at least 24 hours and up to three days.
• Remove yogurt cheese from cheesecloth and transfer to a medium bowl. Stir in salt, pepper, and basil.
• To build sandwiches, spread cheese onto cut sides of bagels. Top with tomato, red onion, baby arugula, and a drizzle of extra virgin olive oil. Close sandwiches and wrap in parchment paper or plastic wrap until ready to eat.

SOFT AND CHEWY MONTREAL-STYLE BAGELS - THE BEST FOR SANDWICHES!

Steps:

• Place all 4 dry ingredients in a large mixing bowl.
• Attach dough hook and turn on the start mixing dry ingredients.
• If any extras are desired in the bagels like chopped green onion or roasted garlic, now is the time to add them. Use about 1/3 - 1/2 cup.
• Slowly add the 3 cups of warm water.
• Dough should look and sound sticky and should not be rising too much on dough hook. If dough is rising too much add a little more water. If dough hook is not engaging the dough much or if the dough sounds 'sloshy' add a bit more flour.
• let mixer knead dough for 10 minutes.
• Dough should not stick to the bowl at the sides or bottom, add 1 tablesoon at a time of flour until dough is not sticking in the bottom middle of bowl.
• Turn out on to the floured counter.
• Knead by hand for a few minutes.
• Place in large bowl with plastic wrap over the top.
• Let rise about an hour.
• (If you would like to mimic a professional proofer which can rise this dough perfectly in 45 minutes -- : Boil a small pot of water on the stove top. Place on bottom of oven and make room for large bowl of dough at top of oven. close oven door and you've created your own steam chamber proofer!).
• After this the dough will be doubled or tripled in size.
• Pull out of bowl and smack down on your floured counter.
• Now using a pastry scraper and a kitchen scale, cut the dough and weigh out 12 approximately 5 oz. pieces.
• wrap each into a ball as you weigh it and place under plastic wrap.
• wait for a few minutes to let balls get slightly puffy and form bagels out of them.
• holding the ball with both hands, push your thumbs through the middle of the ball, push your two index fingers into the hole and rotate quickly, stretching the bagel. place each on a cooking spray covered large pan, leave 2" around all bagels. (I use 2 large round pizza pans).
• when all bagels are made and on pans, place back in proofer (you will need to reboil water and then replace) or let rise under plastic wrap in a warm room. This usually takes 15-20 minutes.
• Get 4 quarts of water in a large 6 quart pot on the boil. (optional: add 1 T of baking soda to the water for more depth in color and taste, or try adding 2 T of honey to the water for a sweet touch).
• Pre-heat oven to 350 deg F. (remove small pot if you made a proofer and adjust racks so that 2 racks are at the top of the oven.).
• Place bagels, 3 at a time upside down in the boiling water for only 15-20 seconds, then turn over and repeat on other side. For turning I use what is called a 'spider' or large, round, slotted spoon.
• remove bagels from water and slide off on to a clean kitchen towel or flour sack for drying.
• When all bagels have been boiled, apply cooking spray to large pans and place bagels on pans. Brush lightly with egg white wash (1 egg white plus 1 T water) if you want to apply seeds such as sesame or poppy.
• No egg wash is needed if you want to top with any kind of cheese, simply sprinkle all over the tops.
• Bake for 30-40 minutes, switching pans on racks and front to back at about 15 minutes.
• Tops should be deep golden brown.

EASY BAGEL-EGG SANDWICH

Steps:

• Crack egg into a small, nonstick skillet over medium heat. Cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes.
• Meanwhile, toast bagel.
• Spread ketchup on both sides of the toasted bagel. Add fried egg to the lower half, season with chile-lime seasoning, salt, and pepper, and add top half.