EASY HOMEMADE EVERYTHING BAGELS
Steps:
- Add the water, honey and yeast to a liquid measuring cup and set aside for the yeast to begin to grow (about 5 minutes).
- Measure the flour and salt into a large bowl and whisk together.
- Add the yeast mixture to the flour mixture and mix together well with a wooden spoon or a rubber spatula until a rough dough forms.
- Turn the dough out onto a well floured surface and knead for about 10-15 turns until the dough forms a ball and isn't too sticky.
- Add the dough ball back into the bowl and cover with plastic wrap, letting it rise for about 60-90 minutes or until the dough doubles in size.
- Once the dough has risen, turn it out onto your work surface (flour the work surface a little bit, but this dough is a bit on the dry side to don't add too much flour!)
- Add the water and honey to a pot and let it come to a low boil, turning the heat to medium after it boils to maintain a very gentle boil.
- Preheat your oven to 425 degrees Fahrenheit and prepare 2 baking sheets by lining them with parchment paper.
- As you wait for the water to boil, divide the dough into 12 pieces (as evenly sized as possible). Roll each piece into a ball with a smooth surface.
- To form a bagel shape, press your middle and ring finger (together) into the centre of one ball to make a hole right through the middle. Move your fingers gently in a circular motion to make the hole a little bit bigger.
- Then, holding the bagel with your thumbs inside the hole, pick it up off the work surface and stretch it gently to make the hole bigger. The goal is to make the hole a little bigger than you actually want it, as the dough will shrink back slightly during baking.
- Let the bagels you've formed sit on the work surface for about 5 minutes before gently lowering them into the boiling honey water 1 or 2 at a time.
- Let the bagels boil for about 1 and a half to 2 minutes per side. Don't skip this step! This is what gives bagels their chewy texture and perfect crust and baking them without boiling will not give you the same result.
- After boiling, place the bagels on a parchment paper-lined baking sheet (6 bagels per large baking sheet).
- Whisk the egg and water together and brush the mixture lightly over the tops of the bagels.
- Sprinkle the Everything Bagel Seasoning over the top of the bagels generously, dividing the seasoning between all the bagels (use more or less if you like).
- Bake at 425 degrees Fahrenheit for about 15-18 minutes, or until golden brown.
- Let the bagels cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
- Enjoy with some cream cheese, toasted, or however you like!
Nutrition Facts : ServingSize 1 bagel, Calories 253 kcal, Carbohydrate 54 g, Protein 7 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 14 mg, Sodium 453 mg, Fiber 2 g, Sugar 8 g
WHOLE ROASTED MACKEREL
Serve with cooked whole grains, such as couscous, bulgur, or barley.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Using a sharp knife, make a few slashes in skin on both sides of fish. Transfer to a parchment-lined baking sheet. Drizzle fish on both sides with oil; season with salt and pepper. Arrange a few lemon slices in cavity, and tuck the rest underneath fish. Tuck a handful of herbs into cavity; coarsely chop remainder and sprinkle over fish. Roast until fish is opaque and cooked through, 20 to 25 minutes.
- To serve, use a thin-bladed knife to cut fillet free from top side of fish. Gently transfer fillet to a cutting board with a spatula. Starting from the tail, slowly lift spine to separate it from bottom fillet. Slice each fillet crosswise into three portions; serve.
MONTREAL BAGELS
As with most ethnic foods, bagels are prepared differently from city to city, community to community. But the special appeal of Montreal bagels draws even those accustomed to the New York variety. Montreal bagels are a different breed, chewy and tinged with a tantalizing sweetness. The real thing is still baked in wood ovens, which give the bagels an irregularly charred outer surface. These bagels shine, too, with a gloss that only a short swim in a bath of honey- or malt-sweetened water can impart. With no chemical additives or dough conditioners, these bagels stand out in taste and looks.
Provided by Marcy Goldman-Posluns
Categories project, side dish
Time 1h10m
Yield 18 bagels
Number Of Ingredients 12
Steps:
- In a large mixing bowl or in the bowl of an electric mixer that has a dough hook, blend together the water, yeast, sugar and salt. Stir in the whole egg, the yolk, oil and 1/2 cup honey, and mix well.
- Add the 5 cups flour, and mix until the dough is too stiff to mix by hand. Transfer to a lightly floured work surface (if using electric mixer, attach dough hook), and knead to form a soft, supple dough. Add a bit more flour as needed to prevent dough from getting too sticky.
- When the dough is smooth and elastic, place it in a lightly oiled bowl, and cover with a sheet of plastic wrap or with a plastic bag. (See note.)
- Let the dough rest about 20 minutes. Punch it down, and divide into 18 equal portions. Pour the water into a Dutch oven, along with the remaining 1/3 cup honey or malt syrup, and heat to boiling. Cover, reduce the heat, and allow to simmer while preparing the bagels.
- Shape the dough portions into bagels or doughnutlike rings by elongating each portion into an 8- to 10-inch coil that is 3/4 inch thick. Fold the ends over each other, pressing with the palm of one hand and rolling back and forth gently to seal. This locks the ends together and must be done properly or the bagels will open while being boiled. Let the bagels rest 15 minutes on a towel-lined baking sheet.
- Preheat oven to 450 degrees. Bring the water back to a boil and remove the lid. Have bowls of poppy seeds and sesame seeds nearby.
- When the water is boiling, use a slotted spoon, and add three bagels to the water. As they rise to the surface, turn them over, and let them boil an additional minute before removing them and quickly dipping them in either bowl of the seeds. Continue boiling the bagels in batches of three until all have been boiled and seeded.
- Arrange the boiled bagels on a baking sheet, and bake on the lowest rack of oven until they are medium brown, approximately 25 minutes. Remove from the oven. Once cooled, the bagels can be placed in a plastic bag, sealed and frozen.
Nutrition Facts : @context http, Calories 221, UnsaturatedFat 3 grams, Carbohydrate 41 grams, Fat 4 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 339 milligrams, Sugar 12 grams, TransFat 0 grams
MACKEREL BAGELS
Make and share this Mackerel Bagels recipe from Food.com.
Provided by English_Rose
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix the curd cheese with the horseradish sauce, season with black pepper and spread on the bagel bases.
- Flake the mackerel on top with some watercress and finish with the bagel tops.
Nutrition Facts : Calories 492.8, Fat 16.8, SaturatedFat 5.7, Cholesterol 58.1, Sodium 689, Carbohydrate 57.9, Fiber 2.8, Sugar 1, Protein 25.8
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
ROASTED MACKEREL WITH GARLIC AND PAPRIKA
Provided by Gordon Ramsay
Categories Fish Garlic Potato Roast Dinner Seafood Paprika Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 13
Steps:
- 1. Preheat the oven to 400°F.
- 2. Put the garlic and paprika into a mortar, add the salt, and pound to a smooth paste. Add a few drops of olive oil, then rub the flesh side of the mackerel fillets with the paste and set aside.
- 3. Make the vinaigrette. Put all the ingredients into a small bowl and whisk together with a fork. Season with salt and pepper to taste.
- 4. Line a baking sheet with parchment paper and brush lightly with olive oil. Lay the mackerel fillets skin side up on the paper and season the skin with sea salt. Roast for 8-10 minutes until the skin is crisp and the fish is cooked through. Remove from the oven and leave to rest.
- 5. Meanwhile, boil the potatoes in a large pan of salted water for about 15 minutes until tender, then drain. Return to the pan with 1 tablespoon of olive oil. Crush lightly with the back of a fork, then add the scallions and stir to combine. Season with salt, then add a couple of tablespoons of the vinaigrette.
- 6. Serve the crushed potatoes topped with the mackerel and a drizzle of the remaining vinaigrette.
More about "mackerel bagels recipes"
BAGELS WITH MACKEREL CREAM AND SPINACH RECIPE | EAT …
From eatsmarter.com
Cuisine American, North AmericaTotal Time 35 minsServings 4
WHOLEMEAL BAGEL WITH SMOKED MACKEREL AND MUSTARD …
From stylenest.co.uk
OUR MENU - BIG APPLE BAGELS
From bigapplebagels.com
OVEN ROASTED SPANISH MACKEREL RECIPE | THE …
From themediterraneandish.com
BBQ MACKEREL RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
MACKEREL PâTé ON TOASTED BAGELS - LIDL RECIPES
From recipes.lidl.co.uk
SMOKED MACKEREL DIP RECIPE - FOOD NETWORK KITCHEN
From foodnetwork.com
Author Amy Stevenson for Food Network Kitchen FromSteps 2Difficulty Easy
BAGEL WITH SMOKED MACKEREL RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
THE BEST 10 BAGELS IN VAUGHAN, ON - LAST UPDATED MAY 2023 - YELP
From yelp.ca
MACKEREL RECIPES | JAMIE OLIVER
From jamieoliver.com
TOP TOAST WITH MACKEREL AND LEMONY VEGETABLES FOR A BREEZY MEAL
From washingtonpost.com
BAKED MACKEREL RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
BAGEL CAFé | THE GREAT CANADIAN BAGEL, LTD
From greatcanadianbagel.com
37 MACKEREL RECIPES | OLIVEMAGAZINE
From olivemagazine.com
25 MACKEREL RECIPES TO LIGHTEN UP YOUR MEALS - INSANELY GOOD
From insanelygoodrecipes.com
RECIPES WITH JULIE VAN ROSENDAAL: ASPARAGUS WITH A TWIST
From cbc.ca
MENU - BAGELS AND BREAKFAST SANDWICHES - MANHATTAN BAGEL
From manhattanbagel.com
DUNCAN RAY’S EASY MACKEREL RECIPES | FISH | THE GUARDIAN
From theguardian.com
BAGELS WITH WARM SMOKED MACKEREL AND BEAN SALAD - WAITROSE
From waitrose.com
A NEW YORK BAGEL MASTER ROLLS EACH ONE BY HAND - THE NEW YORK …
From nytimes.com
RECIPE DETAIL PAGE | LCBO
From lcbo.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