HOMEMADE BAGEL CHIPS
Steps:
- Preheat oven to 350°F.
- Slice a bagel in half and then slice each half into ⅛" strips.
- Spread bagel slices on a baking sheet and brush with oil. If using unseasoned bagels sprinkle with salt or other seasonings as desired.
- Bake for 10 minutes or until lightly browned and crisp.
Nutrition Facts : Calories 102 kcal, Carbohydrate 14 g, Protein 3 g, Fat 4 g, SaturatedFat 3 g, Sodium 140 mg, Fiber 1 g, ServingSize 1 serving
CRISPY CINNAMON RAISIN BAGEL CHIPS RECIPE
Provided by Allie
Time 12m
Number Of Ingredients 3
Steps:
- Slice bagels very thinly into strips.
- Spread each slice/piece with butter.
- Without overlapping, place on parchment lined baking sheet.
- Sprinkle thickly with cinnamon sugar.
- Place baking sheet on top oven rack on low broiler setting for 1-3 minutes.
- Watch very closely. These crisp up quickly and can burn easily.
- These bagel chips crisp up as they cool.
- Serve once cool or store in an airtight container for several days.
HOMEMADE CINNAMON CHIPS
This recipe makes small flakes that can be added to your favorite muffin or bread recipe to get that 'cinnamon burst' that usually is found in store brand muffin mixes.
Provided by Kathy Arnold
Time 40m
Yield 24
Number Of Ingredients 4
Steps:
- Preheat oven to 225 degrees F (110 degrees C).
- Stir sugar, ground cinnamon, shortening, and corn syrup together in a small bowl until dough comes together. Place dough between two layers of parchment paper; roll to 1/8- to 1/4-inch thick. Transfer to a baking sheet; remove top piece of parchment paper.
- Bake in preheated oven until golden and bubbly, about 35 minutes. Cool completely and break into pieces.
Nutrition Facts : Calories 18.4 calories, Carbohydrate 3.6 g, Fat 0.5 g, Fiber 0.1 g, SaturatedFat 0.1 g, Sodium 0.5 mg, Sugar 3 g
CINNAMON BAGELS WITH CRUNCHY TOPPING
Once you get the hang of it, you won't believe how simple it is to make these bakery-quality bagels right in your kitchen. -Kristen Streepey, Geneva, Illinois
Provided by Taste of Home
Time 55m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in warm water. Add 3 tablespoons brown sugar, cinnamon and salt; mix well. Stir in enough flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Shape into 12 balls. Push thumb through each center to form a 1-1/2-in. hole. Stretch and shape dough to form an even ring. Place on a floured surface. Cover and let rest for 10 minutes., Fill a Dutch oven two-thirds full with water and remaining brown sugar; bring to a boil. Drop bagels, 2 at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain well on paper towels., In a small bowl, mix topping ingredients; sprinkle over bagels. Place 2 in. apart on baking sheets coated with cooking spray. Bake at 400° until golden brown, 15-20 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 164 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 300mg sodium, Carbohydrate 37g carbohydrate (14g sugars, Fiber 2g fiber), Protein 4g protein.
BAGEL CHIPS
Make and share this Bagel Chips recipe from Food.com.
Provided by Leslie Criswell
Categories Lunch/Snacks
Time 25m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 300 degrees F.
- Line 2 baking sheets with parchment paper.
- With a sharp knife, very carefully slice the bagels as thinly as possible, getting 8 to 10 slices per bagel.
- Spread in 1 layer on the prepared sheets.
- Heat the oil in a small saucepan over medium heat.
- When oil starts to get warm, about 1 minute, remove from the heat and add the garlic and Essence.
- Let sit until the garlic perfumes the oil, about 10 minutes.
- Remove the garlic from the oil.
- With a pastry brush, lightly brush the oil on the bagel chips.
- Bake until golden brown.
- Turn and bake on the second side until just crisp, about 5 minutes.
- Remove from the oven and cool on wire racks.
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HOW TO MAKE A PERFECT PANERA CINNAMON CRUNCH BAGEL AT …
From tasteofhome.com
- Make the dough. In the bowl of a stand mixer fitted with a hook attachment, combine the warm water and yeast and allow to proof for 5 minutes. Next, add the flour, brown sugar and salt, and mix for 2-3 minutes on your mixer’s lowest setting.
- Knead by hand. Transfer the dough to a lightly floured surface and knead with lightly floured hands for 5-6 minutes. The dough should be firm and rather tough.
- First rise. Shape the dough into a smooth ball and place into a clean, lightly greased bowl. Turn the dough over a few times in the greased bowl to coat all sides with oil.
- Make the cinnamon crunch topping. In a small bowl, whisk together the melted butter, brown sugar, ci nnamon and flour until well combined. Set aside.
- Shape. After the first rise, punch the dough down and turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces (about 4 ounces or 110g) and then form each piece into a smooth ball.
- Water bath. Preheat the oven to 425°. Then, place a large pot on the stove over high heat. Fill with 8 cups of water and bring to a boil. Whisk in 1/4 cup of honey and reduce the heat to medium.
- Bake. Whisk together the egg white and water and then brush the egg wash over the tops and sides of each bagel. Spoon a generous amount of the crunch topping over each bagel.
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