EVERYTHING BAGEL SEASONING
What makes an everything bagel so dependably delicious? The answer is so simple that the hardest part is not sprinkling this over, well, everything!
Provided by Allrecipes Magazine
Categories 100+ Everyday Cooking Recipes
Time 5m
Yield 16
Number Of Ingredients 4
Steps:
- Mix poppy seeds, sesame seeds, dried onion flakes, and kosher salt together in a small jar.
Nutrition Facts : Calories 13.6 calories, Carbohydrate 0.9 g, Fat 1 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 360.4 mg, Sugar 0.3 g
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 SEASONING MIX
Provided by Food Network
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Toss the sesame seeds, poppy seeds, dried onion flakes, dried garlic flakes and salt together in a small bowl. Store in an airtight container for up to 1 month.
EVERYTHING BUT THE BAGEL SEASONING (TRADER JOE'S COPYCAT)
This is a copycat of this popular seasoning mix. You can sprinkle it on bread dough before baking, but also can use it baked potatoes, meat, hummus, salads, etc. You can also modify it by changing quantities, adding different seeds, etc. Recipe was published in Parade magazine.
Provided by duonyte
Categories < 15 Mins
Time 5m
Yield 3/4 cup
Number Of Ingredients 5
Steps:
- Mix everything together and transfer to an airtight container. Good for about a year.
- You can change type of salt, add poppy or fennel seeds or dried onion flakes - whatever tickles your tastebuds.
Nutrition Facts : Calories 222.4, Fat 16.8, SaturatedFat 2.2, Sodium 9309, Carbohydrate 14.5, Fiber 5.7, Sugar 2.9, Protein 7
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EVERYTHING BAGEL BREAD - SAVOR THE FLAVOUR
From savortheflavour.com
5/5 (5)Calories 103 per servingCategory Bread
- Pour the flour into the bowl of a stand mixer and add the salt and yeast on opposite sides, then stir each one in with your finger. Keeping the salt away from the yeast prevents it from killing or stunting the yeast's growth.
- Add the butter, sugar, and egg, and mix with the paddle attachment on low speed until well combined.
- Switch attachments to the hook and knead on medium-low speed for 7-10 minutes, or until the dough passes the windowpane test. This means that a lump of dough can be stretched until it's translucent without tearing. If the dough is excessively sticky, add a little flour during the kneading process.
EVERYTHING BAGEL SEASONING PEASANT BREAD
From alexandracooks.com
4.9/5 (19)Category BreadCuisine AmericanTotal Time 3 hrs 35 mins
- Mixing the dough: If you are using instant yeast: In a large mixing bowl, whisk together the flour, salt, sugar, and instant yeast. Add the water. Mix until the flour is absorbed. If you are using active-dry yeast: In a small mixing bowl, dissolve the sugar into the water. Sprinkle the yeast over top. There is no need to stir it up. Let it stand for about 10 to 15 minutes or until the mixture is foamy and/or bubbling just a bit — this step will ensure that the yeast is active. Meanwhile, in a large bowl, whisk together the flour and salt. When the yeast-water-sugar mixture is foamy, stir it up, and add it to the flour bowl. Mix until the flour is absorbed.
- Cover bowl with a tea towel or plastic wrap and set aside in a warm spot (see notes above) to rise for at least an hour. (In the winter or if you are letting the bread rise in a cool place, it might take as long as two hours to rise.)
- Preheat the oven to 425ºF. Grease two 1-qt oven-safe bowls (see notes, I use Pyrex) with about a tablespoon of butter each. Sprinkle 2 tablespoons of your seasoning of choice into each bowl. Turn the bowl to ensure the entire surface is coated in the seasoning. Using two forks, punch down your dough, releasing it from the sides of the bowl, which it will be clinging to. As you release the dough from the sides, pull it towards the center. Then, take your two forks and divide the dough into two equal portions — eye the center of the mass of dough, and starting from the center and working out, pull the dough apart with the two forks.
- Then scoop up each half with the forks, and place into your prepared bowls. This part can be a little messy — the dough is very wet and will slip all over the place. Using small forks or forks with short tines makes this easier — my small salad forks work best; my dinner forks make it harder. It’s best to scoop it up fast and plop it in the bowl in one fell swoop.
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