Hot Tomazo Bagels Recipes

REAL HOMEMADE BAGELS

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.

SOURDOUGH BAGELS

Steps:

• Mix sourdough starter, warm water, and flour in a bowl. Cover and let sit overnight; the mixture should look bubbly and "spongy" in the morning.
• Add sugar, salt and additional flour. Mix well.
• Knead on a floured surface for 10 minutes, adding additional flour as needed. The dough should be firm. Place dough in a greased bowl, cover, and let rise until double (sour dough takes longer to rise than traditional yeast breads).
• After punching down, divide dough into 12 balls. Make a hole in the middle of each ball with your thumb, and shape into a bagel shape, with a 2" hole in the middle.
• Meanwhile, bring 2 quarts of water to boil on your stove-top. Drop 2 or 3 bagels at a time into the water; boil for 30 seconds, flip bagels over, and boil for an additional 30 seconds. Drain with slotted spoon and place on baking sheet.
• Brush tops with egg white and add additional toppings if desired (poppy seeds, dried onions, etc.).
• Bake at 350 for 35 minutes, turning once for even browning. Bagels are done when they are golden and shiny.

HOT TOMAZO BAGELS

Steps:

• Heat oven to 350.
• Lay bagel cut side down on baking sheet.
• Slather pizza sauce on both bagel halves.
• Place jalapenos on top of the sauce, randomly around on the bagel.
• Sprinkle cheese over bagel.
• Make sure to get sauce, jalapeno and cheese in the hole of the bagel.
• Heat in oven for 10 minutes.
• Let cool for at least 5 minutes before eating.
• I like to put cream cheese on the bagel - butter is also very yummy!

BACON-TOMATO BAGEL MELTS

Steps:

• Place bagel halves cut side up on a baking sheet. Top each half with two tomato slices and two bacon strips. Sprinkle with cheese. , Broil 4-6 in. from the heat for 1-2 minutes or until cheese begins to brown. Serve with ranch dressing.

MOIST PASSOVER BAGEL

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet with cooking spray.
• Combine water, oil, salt, and sugar in a saucepan and bring to a boil. Remove from heat. Add 2 cups matzoh meal; allow to cool for at least 5 minutes. Add eggs, 2 at a time, stirring to incorporate into dough.
• Form 2 tablespoons of dough into a ball using wet hands. Transfer to the prepared baking sheet. Repeat with the remaining dough. Poke a hole into the middle of each ball.
• Bake in the preheated oven until lightly brown, 50 minutes to 1 hour.

QUEENIE'S KILLER TOMATO BAGEL SANDWICH

Steps:

• Spread cream cheese on bagel halves. Top cream cheese with tomato slices. Sprinkle with salt and pepper. Top with fresh basil leaves.

HOT PASTRAMI BAGELS

Steps:

• Split the bagels and spread each of the cut sides with butter and a little mustard. Separate the slices of pastrami, sandwich them between the bagels and put them on a sheet of double thickness kitchen paper on a microwave-proof plate - the paper stops the bread from becoming soggy underneath and sticking to the plate. Microwave on 750 watts for 1 minute.
• While the bagels are warming, slice the dill pickles lengthways. Take the bagels from the microwave and lift off their tops. Pile in the lettuce and sliced pickles, squirt in some more mustard and enjoy straightaway while they're still warm.

TWO-INGREDIENT BAGELS

Steps:

• Line a baking sheet with parchment paper.
• Combine flour and yogurt in a large bowl and mixed until a soft dough forms. Turn out the mixture onto a lightly floured surface and knead the dough for 3 minutes.
• Divide dough into 4 equal pieces. Working with 1 piece at a time roll into a ball. From dough ball into a bagel shape, using your finger to create a small hole in the center. Set on the prepared baking sheet. Repeat with remaining dough.
• Allow the bagels to rest for 15 minutes. Spray with cooking spray and sprinkle with everything bagel seasoning.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until the bagels begin to brown, 20 to 25 minutes.

PIEROGI QUESADILLA

Steps:

• Heat oil in skillet on medium high heat.
• Peel and slice potato into 1/8 inch slices.
• Mix basil, salt and pepper with pototo slices.
• Cook potatoes in skillet until they start to soften (do not burn or fry them).
• Remove pototoes from the skillet and place the tortilla in the hot oil.
• Mix cheeses together and evenly distribute over the entire tortilla.
• Place potatoes, crushed red peppers and italian dressing on one half of the tortilla.
• When the cheese has started to melt, fold the cheese only half on top of the half with the toppings.
• Cook until both sides are a light golden brown (flip as needed).
• Place on a plate, cut into quarters and garnish with salsa, sour cream and guacamole.
• Enjoy!