NO-KNEAD EVERYTHING BAGEL BREAD
Think of this loaf as a giant everything bagel. But unlike everyone's favorite bagel, this bread has poppy seeds, sesame seeds, dried minced garlic, and dried minced onion on top as well as inside. It's bursting with flavor, so get the cream cheese ready.
Provided by David Leite
Categories Sides
Time 19h
Number Of Ingredients 6
Steps:
- In a large bowl, whisk together the flour, yeast, salt, if using (see NOTE above; if using our homemade version you will not need salt), and Everything Bagel seasoning.
- Add the water and mix to form a sticky dough. Plop in the softened butter and mix to incorporate. The easiest way is to squish the dough between your fingers.
- Cover the bowl with plastic wrap and set it aside to rest in a warm spot for 30 minutes.
- Wet your fingers with water. Grab one side of the dough and stretch and fold it up over onto itself. Rotate the bowl 90 degrees. Repeat three more times until each side of the dough has been stretched and folded. This is your first folding set. Re-cover with plastic wrap. Rest the dough 30 minutes.
- Repeat 4 more sets of the stretch-and-fold technique, letting the dough rest for 30 minutes after each set, for a total of 2 hours.
- After the last stretch-and-fold, let the dough rest, covered, until it's pillowy, about 1 hour.
- Turn the dough out onto a lightly floured work surface. Gently stretch it out a bit being mindful not to deflate it. Fold the bottom third up and onto the center. Repeat on the left, right, and top.
- Flip the dough over, so it's seam-side down. Cup your hands around the loaf and gently drag it from the upper left to the lower right of the work surface while rotating the loaf. Do this several times to assure a tight skin.
- Generously flour a kitchen towel (not terrycloth which will cause the dough to stick) and line the bowl with it. Gently flip the dough into the bowl so it's smooth-side down and seam-side up. Fold the towel over the loaf. You can also use a large banneton, if you wish. Cover with plastic wrap and refrigerate for at least 12 hours.
- Place a Dutch oven, or any large pot with a tight-fitting lid, in the oven and crank the heat to 450°F (232°C).
- Cut a large piece of parchment paper to use as a sling for the bread.
- When the oven is up to temperature, carefully remove the pot and set aside the lid.
- Turn the bread out from the bowl or banneton, onto the parchment paper. Brush or spritz the top of the loaf with water and sprinkle with 2 to 3 tablespoons of Everything Bagel seasoning. Use a sharp knife or razor blade to slash the top. (For a round boule, slash a square pattern; for a long loaf, slash once along the length of the loaf.)
- Using the parchment sling, carefully lift the loaf then lower it into the Dutch oven, drop in an ice cube, cover, and slide the pot into the oven. Bake for 20 minutes.
- Reduce the oven temperature to 400°F (204°C) and continue to bake, uncovered, until the bread reaches an internal temperature of 200°F (93°C) on an instant-read thermometer poked through the top, 20 to 25 minutes more. If the Everything Bagel seasoning is darkening too quickly, lightly cover the loaf with foil.
- Remove the pot from the oven. Grab onto the parchment and lift the bread out of the pot. Transfer the bread to a rack to cool completely. Don't you dare think of slicing the loaf until it's totally cooled. (I'll let you get away with slightly warm.) A hot loaf will be unpleasantly gummy.
Nutrition Facts : ServingSize 1 slice, Calories 132 kcal, Carbohydrate 23 g, Protein 4 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 5 mg, Sodium 496 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g
EVERYTHING BAGEL BREAD
Add the flavor of everyone's favorite bagel to this delicious, tender bread! Using a bread machine to make the dough, and baked in a preheated cast iron dutch oven makes this the most delicious everything bagel bread!
Provided by Allyson Letal @ cravethegood.com
Categories Baked
Time 2h20m
Number Of Ingredients 8
Steps:
- In the bowl of your bread maker, combine the water, oil, sugar, and salt.
- Dump the flour on top of the liquid ingredients, and then sprinkle the yeast on top of the flour.
- Place the bread pan into the bread machine and select the dough cycle.
- Once the dough cycle has completed, turn the dough onto a floured surface, and gently form the dough into a boule.
- Place the boule seam sides down on a sheet of parchment paper.
- Find a pot or bowl similar in size to the dutch oven you're using. Slightly smaller is better than larger.
- Pick up the bread boule by the corners of the parchment paper and place them into the rising pot. Cover the pot and place in a draft-free space to complete the final rise for 30 minutes.
- Meanwhile, place your dutch oven into the oven and preheat the oven to 450f.
- Once the bread has risen for 30 minutes, crack the egg into a small bowl and whisk until completely homogenous.
- Remove the heated dutch oven from the oven, and remove lid. Set aside for now.
- Lift the bread boule out of the rising pot by the corners of the parchment paper and carefully set into the dutch oven.
- Quickly brush the egg wash over the top of the bread boule, then generously sprinkle everything bagel seasoning on top of the egg wash.
- Replace the lid and return the dutch oven to the oven.
- Bake the bread covered at 450f for 30 minutes.
- Remove the lid, and continue to bake for another 10-15 minutes, until the crust is golden brown.
Nutrition Facts : Calories 244 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 19 milligrams cholesterol, Fat 4 grams fat, Fiber 2 grams fiber, Protein 8 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 278 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
GLUTEN-FREE EVERYTHING BAGEL BREAD
I have had countless people tell me that missing bread is the hardest thing about sticking with a gluten-free diet. So, I set out on a quest to make a version that is satisfying when toasted for breakfast and hearty enough to be used for sandwiches. This bread is even better when it's sliced and toasted in a pan with a touch of butter or olive oil until it's lightly golden.
Provided by Natasha Feldman
Categories main-dish
Time 2h20m
Yield 6 servings (1 loaf)
Number Of Ingredients 20
Steps:
- For the onion topping: Heat a large saute pan over medium heat. Once the pan is nice and hot, add the coconut oil and the onions and stir frequently until translucent and fragrant, 7 to 10 minutes. Set the onions aside. Combine the poppy seeds, sesame seeds and sea salt in a small bowl.
- For the bread: Preheat the oven to 375 degrees F. Line a 9-by-5-inch nonstick loaf pan with parchment paper, leaving a 2-inch overhang on the 2 long sides of the pan. This will make it much easier to lift the bread out of the pan. Spray with cooking spray.
- In a small mixing bowl, whisk together the almond flour, baking powder, dried onion flakes, poppy seeds, toasted sesame seeds, fine salt, baking soda and caraway. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites and cream of tartar (if you don't have a stand mixer an electric beater will suffice). Whisk the egg whites until stiff peaks form, about 3 minutes.
- In a large mixing bowl, whisk together the egg yolks, coconut oil and lemon juice. Add the dry ingredients to the wet egg mixture in 3 small batches, making sure to thoroughly combine the dry mixture and the egg mixture each time. The batter will look like a very thick paste. Don't worry, you haven't done anything wrong. Just make sure to break up any clumps of flour with a rubber spatula to ensure that the dry and wet ingredients are evenly incorporated.
- Add a third of the whipped egg whites to the batter and slowly fold them in. This won't be a very easy task, take your time and know that eventually they'll combine. Add another third of the egg whites and fold. Finally, add the remaining egg whites and fold together; there should not be any chunks of batter left but the batter will never completely combine (white and yellow portions will remain).
- Pour the batter into the prepared pan. Sprinkle the batter with the sauteed onions and half the seed mixture. Bake until the top is golden brown and a toothpick can be inserted in the center and comes out clean, 30 to 35 minutes.
- Let the bread cool in the pan for 10 minutes. Use a knife to release the sides and lift the bread out using the parchment paper. Cool completely, about another 30 minutes.
- For the toast: Cut yourself a 1-inch slice of bread and give it a thin coat of cream cheese. Top with a layer of crispy cucumbers, and if you feel like it, top it with some of the reserved seed mixture!
EVERYTHING BAGEL DIP
If you're a fan of "everything but the bagel" seasoning, you'll love this low-carb dip made with only 4 ingredients. Bagel seasoning can be found at most major retailers or you can easily make your own using one of the many recipes available online. Serve with bagel chips or your favorite crackers.
Provided by France C
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 5m
Yield 12
Number Of Ingredients 4
Steps:
- Combine sour cream, cream cheese, and mayonnaise in the bowl of a mini food processor. Blend for 15 to 20 seconds; scrape down the sides of the bowl and add in bagel seasoning. Blend another 10 seconds and taste, adding more seasoning if desired. The flavor will develop the longer it sits.
Nutrition Facts : Calories 335.1 calories, Carbohydrate 3 g, Cholesterol 55 mg, Fat 32.5 g, Protein 3.5 g, SaturatedFat 13.4 g, Sodium 568.4 mg, Sugar 0.3 g
EVERYTHING BAGEL DINNER ROLLS
Dry and tasteless dinner rolls? Banish the thought! You can bake up soft and chewy dinner rolls full of savory flavor with this recipe. Topped with a seasoning mix inspired by the iconic everything bagel, these rolls have notes of onion, garlic, sesame, poppy seed and sea salt, which means they go with whatever you're having for dinner. And keep in mind-the dough can be made the day ahead! So, keep this recipe around for the holidays and dinner parties, because nothing pleases or impresses quite like a hot-from-the-oven dinner roll.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h45m
Yield 16
Number Of Ingredients 11
Steps:
- In 1 1/2-quart saucepan, mix 1/2 cup water, the milk, butter and sugar. Heat just to simmering over medium-high heat. Cool until instant-read thermometer inserted in mixture reads 120°F to 130°F. In large bowl, mix flour, salt and yeast. Add water mixture and 1 egg to flour mixture; stir until just combined.
- Sprinkle flour lightly on work surface. Place dough on floured surface. Knead by folding dough toward you, then with heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn, and repeat. Continue kneading about 5 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy.
- Spray large bowl with cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour or until dough has doubled in size. Dough is ready if indentation remains when you press your fingertips about 1/2 inch into dough.
- Spray bottom and sides of 13x9-inch pan with cooking spray. Gently push your fist into dough to deflate it. Divide dough into 32 equal pieces. Shape each piece into a ball; place in pan.
- Mix beaten egg and 1 tablespoon water; brush dough with egg wash. Sprinkle with seasoning. Lightly spray sheet of plastic wrap with cooking spray; cover pan loosely with plastic wrap, sprayed side down. Let rise in warm place about 40 minutes or until dough has doubled in size. Remove plastic wrap.
- Move oven rack to low position so top of pan will be in center of oven. Heat oven to 375°F. Bake 15 to 18 minutes or until golden brown. Remove from pan to cooling rack. Serve warm or cooled.
- Make Ahead: After dough has risen in bowl, cover tightly with foil; refrigerate 4 to 24 hours. Before baking, remove foil and cover loosely with plastic wrap. Let rise in warm place about 2 hours or until dough has doubled in size. If some rising occurred in refrigerator, rising time may be less than 2 hours. Shape and bake as directed.
Nutrition Facts : Calories 130, Carbohydrate 22 g, Cholesterol 25 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 2 Rolls, Sodium 200 mg, Sugar 4 g, TransFat 0 g
EVERYTHING BREAD
I love to make bread from scratch and this has become one of our tried-and-true favorites to serve with any meal, casual or formal. -Traci Wynne, Denver, Pennsylvania
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (25 pieces).
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast in warm water. Add milk, butter, sugar, egg yolk, salt and 2 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide dough into thirds. Shape each into a 20-in. rope. Place ropes on a large greased baking sheet and braid; pinch ends to seal and tuck under. Cover and let rise until doubled, about 45 minutes., Preheat oven to 375°. Combine egg white and water; brush over dough. Combine salt, onion and seeds; sprinkle over bread. Bake 22-28 minutes or until golden brown. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 102 calories, Fat 2g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 237mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
2-INGREDIENT DOUGH BAGELS
Homemade bagels have never been easier. With this "magic" two-ingredient dough, you can have fresh and fluffy bagels, hot out of the oven, in as much time as it takes to make a batch of pancakes. While not as dense as the traditional New York-style, these chewy, golden bagels, garnished with your favorite cream cheese and flavorful toppings, will satisfy any bagel craving.
Provided by Annie Campbell
Categories Bagels
Time 45m
Yield 4
Number Of Ingredients 4
Steps:
- Mix flour and Greek yogurt together in a medium bowl until a shaggy dough forms. Transfer to a surface dusted with self-rising flour, and knead for 8 to 10 minutes. Continue adding flour as needed if the dough is too sticky.
- Preheat the oven to 375 degrees F (190 degrees C).
- Cut the dough into 4 pieces, roughly 4 ounces each. Roll each segment into a smooth ball. Use your thumbs to poke a hole in the center of each round, then gently stretch the dough until it becomes a uniform-sized ring.
- Transfer the dough to a parchment paper-lined baking sheet.
- Whisk the egg in a small bowl to create an egg wash, then brush a light coating on top of the dough. Sprinkle with bagel seasoning.
- Bake in the preheated oven for 20 to 22 minutes. Increase the oven's temperature to 450 degrees F (230 degrees C) and continue to bake until golden, 3 to 4 minutes more.
Nutrition Facts : Calories 258.8 calories, Carbohydrate 36.9 g, Cholesterol 57.8 mg, Fat 6.7 g, Fiber 1.3 g, Protein 9.2 g, SaturatedFat 3 g, Sodium 805.3 mg
More about "everything bagel bread recipes"
EVERYTHING BAGEL BREAD - BRIGHT-EYED BAKER
From brighteyedbaker.com
Estimated Reading Time 7 minsTotal Time 35 mins
- In a large bowl, whisk together the bread flour, whole wheat flour, sugar, yeast, and salt. Add 8 ounces (1 cup) warm water and olive oil and mix in until a dough forms. Turn out onto counter and knead for 10-15 minutes, incorporating up to 2 ounces (1/4 cup) more water (gradually) as needed to keep dough soft and fairly elastic.
- Shape dough into a round and transfer to a greased bowl. Cover with plastic wrap and leave to rise for about 30 minutes; dough should become noticeably puffier but not necessarily double in size.
- Line a large tray or baking sheet with parchment paper. Divide dough into 5 equal portions and use hands to flatten each portion out into a thick oval on parchment. Cover with plastic wrap and leave to rise another 30 minutes, or until puffy. Meanwhile, generously butter bottom and sides of a 9" x 5" loaf pan.
- Whisk together all ingredients for the everything bagel topping and use a portion of it to dust pan. Preheat oven to 350ºF.
EVERYTHING BAGEL BREAD - SAVOR THE FLAVOUR
From savortheflavour.com
5/5 (3)Calories 103 per servingCategory Bread
EVERYTHING BAGEL BREAD - PEANUT BLOSSOM
From peanutblossom.com
5/5 (2)Total Time 3 hrs 30 minsCategory Bread Machine
EVERYTHING BAGEL BREAD - LIV B.
From itslivb.com
EVERYTHING BAGEL PULL APART BREAD - THE DARLING APRON
From thedarlingapron.com
EVERYTHING BAGEL BRIOCHE BREAD RECIPE - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
EVERYTHING BAGEL PULL-APART BREAD WITH CREAM CHEESE
From justataste.com
EVERYTHING BAGEL - I AM BAKER
From iambaker.net
EVERYTHING BAGEL PULL APART BREAD - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
EVERYTHING BAGEL MONKEY BREAD RECIPE - PILLSBURY.COM
From pillsbury.com
EASY HOMEMADE EVERYTHING BAGELS RECIPE - SCRAMBLED CHEFS
From scrambledchefs.com
30 WAYS TO USE EVERYTHING BAGEL SEASONING | TASTE OF HOME
From tasteofhome.com
EVERYTHING BAGEL PULL-APART BREAD - FOR THE LOVE OF GOURMET
From fortheloveofgourmet.com
EVERYTHING BAGEL DUTCH OVEN BREAD - HANDMADE WEEKLY
From handmadeweekly.com
7 EASY EVERYTHING BAGEL RECIPES | LEITE'S CULINARIA
From leitesculinaria.com
HOMEMADE EVERYTHING BAGELS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
EVERYTHING BAGEL SEASONING USES - THERESCIPES.INFO
From therecipes.info
30 EVERYTHING BAGEL SEASONING RECIPE IDEAS » FAST AND FUN MEALS
From fastandfunmeals.com
EVERYTHING BAGELS - RED STAR® YEAST
From redstaryeast.com
NO-KNEAD EVERYTHING BREAD - KING ARTHUR BAKING
From kingarthurbaking.com
CHEWY EVERYTHING BAGELS | KING ARTHUR BAKING
From kingarthurbaking.com
BAKING RECIPES // HOW TO MAKE EVERYTHING BAGELS — HOMEGROWN
From homegrownshow.ca
NON-BAGEL RECIPES FOR EVERYTHING BAGEL SEASONING | ALLRECIPES
From allrecipes.com
EASY HOMEMADE EVERYTHING BAGELS - THE BUSY BAKER
From thebusybaker.ca
EVERYTHING BAGEL RECIPE - VALENTINA'S CORNER
From valentinascorner.com
NO-KNEAD EVERYTHING BAGEL BREAD RECIPE - THE SPICE HOUSE
From thespicehouse.com
EVERYTHING BAGEL CLOUD BREAD | WEIGHT WATCHERS - FOOD …
From foodmeanderings.com
EVERYTHING BAGEL NORWEGIAN CRISP BREAD (KNEKKEBRøD)
From sumptuousspoonfuls.com
5 INGREDIENT VEGAN EVERYTHING BAGEL FOCACCIA BREAD
From peanutbutterandjilly.com
EASY HOMEMADE EVERYTHING BAGELS - CHEF SAVVY - BREAKFAST
From chefsavvy.com
EVERYTHING BAGEL SOURDOUGH BREAD BEST RECIPES
From findrecipes.info
NO KNEAD EVERYTHING BREAD - ABERDEEN'S KITCHEN
From aberdeenskitchen.com
HOW TO MAKE EVERYTHING BAGEL PULL-APART BREAD | RED STAR® YEAST
From redstaryeast.com
AN EVERYTHING BAGEL BREAD RECIPE FOR NATIONAL BAGEL DAY!
From bastecutfold.com
EVERYTHING BAGEL BABKA | FOODTALK
From cdn-fastly.foodtalkdaily.com
EVERYTHING BAGEL PULL APART BREAD IS EVERYTHING YOU NEED
From joeats.net
EASY SOURDOUGH EVERYTHING BAGELS | RUSTIC FAMILY RECIPES
From rusticfamilyrecipes.com
EVERYTHING BAGEL SEASONING PEASANT BREAD | ALEXANDRA'S KITCHEN
From alexandracooks.com
EVERYTHING BAGEL GARLIC BREAD RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
EVERYTHING BAGEL CHEESY BREAD - A DRIZZLE OF DELICIOUS
From adrizzleofdelicious.com
EVERYTHING BAGEL RECIPE - MOM FOODIE
From momfoodie.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love