HONEY BAGELS WITH BLUEBERRY LOX
Safe to say, the hardest part about being Jewish and pregnant while living in Grand Forks is not being able to easily get bagels and lox. Luckily, I went on a journey after Bernie was born and learned to make both from scratch! The bagels are coated in a crunchy seed mixture and the gravlax is cured with wild blueberries which give it a very subtle flavor and beautiful blue edges.
Provided by Molly Yeh
Categories main-dish
Time P2D
Yield 12 bagels and 4 to 6 servings of lox
Number Of Ingredients 33
Steps:
- For the seed mixture: Combine the oats, pumpkin seeds, sunflower seeds, flax seeds, poppy seeds and sesame seeds in a medium bowl. Remove 1/2 cup and pulse in a spice grinder or mini food processor, leaving it quite coarse. Reserve remaining seed mixture for the bagel topping.
- For the dough: Combine the water, honey, yeast, salt and 1 tablespoon of the barley malt in a spouted measuring cup. Combine both flours in the bowl of a stand mixer. Add the yeast mixture and beat on low speed with the dough hook just to combine. Knead until almost smooth and slightly sticky but forms a loose ball, about 5 minutes. (Add a little more water if the dough is too crumbly or a little more flour if it is too loose to form a ball. The dough should form a loose, slightly sticky ball that is almost but not completely smooth.) Add the coarsely ground seed mixture and continue to knead until well distributed, 1 to 2 minutes more. The dough should be smooth and springy. Transfer to an oiled bowl, cover with plastic wrap, and refrigerate overnight.
- Remove the dough from the refrigerator and let sit at room temperature 1 hour before ready to use. Turn the dough out onto a clean work surface. Divide it into 12 equal parts, roll and work each into smooth balls, making sure to seal any dough seams well. Shape the bagels by sticking your thumb through the center of each ball and using your fingers to gently stretch a 2-inch-wide hole in the center. Cover the bagels with a towel and let rise for 30 minutes.
- Meanwhile, preheat the oven to 425 F with racks in the top and lower thirds.
- Bring a large pot of water to a boil and add the baking soda and remaining tablespoon of barley malt. Line two baking sheets with parchment paper and grease them well. Also lay out a clean kitchen towel near your pot of boiling water. Spread the remaining seed mixture in a shallow bowl.
- Working with 3 bagels at a time, boil them for 1 minute on each side (use a timer for this). Use a slotted spoon or spatula to transfer them briefly to the kitchen towel to catch any excess moisture. Dip the bottoms in the seed mixture and then transfer them to the baking sheets.
- Brush the bagels with the egg white and sprinkle the tops with more seed mixture and a little flaky salt. Bake the bagels for 8 minutes, switching the pans on the racks and rotating the pans 180 degrees, and then continue to bake until golden brown, begin checking at 8 minutes. Let cool slightly.
- Split a bagel and to one half add a schmear of cream cheese, slices of blueberry lox, tomato, cucumber, red onions, capers and a squeeze of lemon for the bagel sandwich of your dreams. Frozen bagels will keep for up to a month; reheat in the toaster.
- In a large mixing bowl, combine the blueberries, salt, sugar, liquid smoke, cilantro, lemon zest and a bunch of turns of black pepper. Lay a large piece of plastic wrap down on a work surface and place a small handful of the blueberry mixture in the middle. (I recommend wearing gloves for this.) Place half of the filet skin-side down over the mixture, top it with most of the remaining blueberry mixture, and then top that with the other half of the filet, flesh-side down. Cover the top and sides with the remaining blueberry mixture, making sure that all parts of the fish are covered. Wrap tightly in plastic wrap, place on a rimmed baking sheet, cover it with a cutting board and weigh it down with something heavy (such as: a few bricks, some cans or a cast iron pot). Refrigerate for 2 to 4 days (depending on how cured you like your lox; 4 days will make a firmer and saltier lox) flipping every 12 hours and pouring out any juices as they accumulate in the pan. It's ready when the fish is firm to the touch. Rinse off the curing mixture, pat it dry, and slice it as thinly as possible. Enjoy! Keep leftovers wrapped in plastic wrap in the fridge for up to 5 days.
HOMEMADE BLUEBERRY BAGLES
Make and share this Homemade Blueberry Bagles recipe from Food.com.
Provided by Mom of 2 Great Kids
Categories Breads
Time 2h15m
Yield 12 bagles, 12 serving(s)
Number Of Ingredients 9
Steps:
- 1. In a medium-large mixing bowl, combine the warm water, yeast and the 3 T. sugar, stirring gently until dissolved. Allow the mixture to stand for 5 minutes or until bubbly. (If no bubbles surface, this means that most likely your yeast is no longer "active"; discard your mixture and use fresh yeast.) Add in 4 1/2 cups of the flour and salt gradually until the mixture comes together into a soft dough. Fold in the blueberries gently. Add the remaining flour 1/4 cup at a time until the dough is stiff but not dry. Turn out the dough on a lightly floured surface and knead until the dough is elastic and no longer sticks to your hands, adding flour as needed, about 7-10 minutes. Place the dough in a lightly oiled bowl, turning to coat, cover with a clean dish cloth and set in a warm place to rise until doubled in bulk, about 1 hour.
- 2. Preheat the oven to 400°F LIghtly oil a large baking sheet.
- 3. Punch down the dough and divide it into 10 to 12 pieces, depending on how large you want your bagels. Shape each piece into a ball and then, using your fingers, make a hole in the center, gently stretching the dough until the hole is the size of a large coin. Place the bagels on the prepared sheet as you work, then cover with the clean dish towel and let rise for an additional 25 minutes.
- 4. Lightly oil another large baking sheet and sprinkle lightly with the cornmeal. Bring the 10-12 cups of water to a boil in a large pot with the remaining 2 t. sugar. Working in batches (about 3-4 at a time), gently submerge the bagels into the boiling water and boil until they rise to the top, about 3-5 minutes. Transfer the bagels to the prepared baking sheet and repeat until all of the bagels have been boiled. Bake for 35 minutes, flipping after the first 5, until golden brown. Serve warm or at room temperature.
Nutrition Facts : Calories 227, Fat 0.7, SaturatedFat 0.1, Sodium 397.1, Carbohydrate 48.6, Fiber 2.4, Sugar 6.5, Protein 6.1
HOMEMADE BAGELS
Provided by Food Network
Time 1h26m
Yield 12 bagels
Number Of Ingredients 11
Steps:
- Combine the water, yeast, and 3 tablespoons of the sugar in the bowl of an upright mixer fitted with a dough hook. Stir and let stand until foamy, about 5 minutes. Gradually add 4 cups of the flour and the salt, and mix until the mixture comes together.
- Add 1 to 1 1/2 cups additional flour 1/2 cup at a time to make a stiff dough, either stirring with the wooden spoon or working with your hands. Turn out onto a lightly floured surface and knead until smooth and no longer sticky, about 5 minutes, adding just as much flour as needed. (Dough should be heavier and stiffer than regular yeast bread dough.)
- Grease a large bowl with 1 teaspoon of the oil. Place the dough in the bowl, turning to coat. Cover and let rise in a warm, draft-free spot until almost doubled, about 1 hour.
- Grease a baking sheet with the remaining teaspoon of oil.
- Remove the dough from the bowl and punch it down. Divide into 12 equal pieces, about 2 to 3 ounces each, measuring about 4 inches across. Form each piece of dough into a ball. Roll each ball into a 4 to 6-inch log. Join the ends and place fingers through the hole and roll the ends together. Repeat with the remaining dough. Place on the prepared baking sheet, cover with a clean cloth, and let rest until risen but not doubled in a draft-free spot, 20 to 30 minutes.
- Preheat the oven to 400 degrees F.
- Sprinkle the cornmeal on another baking sheet.
- In a large, heavy pot, bring 12 cups of water and the remaining tablespoon of sugar to a boil. In batches, add the bagels to the water and boil, turning, for 30 seconds to 1 minute. Dip the bagel tops in desired toppings. Flip bagels onto the prepared sheet pan. Bake for 5 minutes, turn over and cook for another 30 to 35 minutes.
- Remove from the oven and let cool on a wire rack.
BAGELS
Great British Bake Off 2010 winner, Edd Kimber, shows us how to make these distinctive bread buns with seeded toppings
Provided by Edd Kimber
Categories Treat
Time 1h5m
Yield Makes 10
Number Of Ingredients 7
Steps:
- Mix the yeast with 300ml lukewarm water. Put the flour, sugar and 1 tsp salt in a large bowl and mix together. Pour over the yeasty liquid and mix into a rough dough.
- Tip out onto the work surface and knead together until smooth and elastic - this should take around 10 mins.
- Put the dough in a lightly oiled bowl and cover with a piece of oiled cling film. Place in a warm area and leave until doubled in size, about 1 hr, then uncover and tip onto your work surface.
- Divide the dough into 10 portions and form into balls - I like to weigh them to make sure that they're all the same size. Line up on 2 parchment-lined baking trays and cover lightly with cling film.
- Leave for around 30 mins or until risen and puffy, then remove the cling film.
- Use a floured finger to make a hole in the centre of each bagel, swirling it around to stretch the dough a little, but being careful not to knock out too much air. Heat oven to 180C/160C fan/gas 4.
- Fill a large saucepan with water and bring to the boil. Add the bicarbonate of soda to alkalise the water (see tip, below left). Place 1-2 of the bagels in the water at a time and boil for 1 min (2 mins if you want a chewier bagel), turning over halfway through. Using a slotted spoon, lift out the bagels, drain well and place back on the baking tray.
- Brush the bagels with the egg white and sprinkle with your chosen seeds. Bake for 20-25 mins or until golden brown. Transfer to a wire rack to cool before eating. They will keep for 3-4 days, or freeze for 2 months (see How to freeze, below left).
Nutrition Facts : Calories 207 calories, Fat 2 grams fat, Carbohydrate 39 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.9 milligram of sodium
CLASSIC BLUEBERRY BUCKLE
This blueberry buckle recipe came from my grandmother. As children, my sister and I remember going to Pennsylvania for blueberry picking. Mother taught us to pick only perfect berries, and those gems went into this wonderful recipe. -Carol Dolan, Mount Laurel, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. In a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg; beat well. In another bowl, combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in blueberries. Spread into greased 9-in. square baking pan., For topping, in a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over blueberry mixture. , Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool on a wire rack. If desired, serve with whipped cream and additional blueberries.
Nutrition Facts : Calories 390 calories, Fat 13g fat (8g saturated fat), Cholesterol 54mg cholesterol, Sodium 282mg sodium, Carbohydrate 64g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.
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
More about "homemade blueberry bagles food"
BLUEBERRY BAGELS • BAKERITA
From bakerita.com
5/5 (23)Category BreakfastCuisine AmericanTotal Time 1 hr 30 mins
- Combine 2 cups bread flour, yeast, honey, salt, sugar, cinnamon and warm water in the bowl of a stand mixer fitted with a dough hook attachment. Mix on low, slowly add 2 more cups of flour.
- Mix on low until most of the loose flour has been worked into the dough and the dough looks shredded, about 2 minutes. Add the blueberries. Dough may get wet as they incorporate, add more flour as necessary. Increase the speed to medium low and continue mixing until the dough is stiff, smooth, and elastic, about 8 to 9 minutes more. Add more flour if necessary.
- Shape the dough into a ball, place it in a large oiled bowl, and turn it to coat in oil. Cover the bowl with a damp towel and let the dough rise in a warm place, until it is puffy and springs back when you poke it, about 20 minutes. It will not double in size.
- While the dough rises, preheat the oven to 425°F. Fill a saucepan with water and bring to a boil over high heat, then reduce heat to medium low and let simmer. Cover until you’re ready to boil the bagels. Line a baking sheet with parchment paper greased with oil or cooking spray. Place a metal rack inside of a second baking sheet and set aside.
HOMEMADE CHEWY BLUEBERRY BAGELS» THE PRACTICAL KITCHEN
From thepracticalkitchen.com
5/5 (4)Category Bread, BreakfastCuisine AmericanTotal Time 2 hrs 45 mins
NEW YORK STYLE BLUEBERRY BAGELS / THE GRATEFUL GIRL COOKS!
From thegratefulgirlcooks.com
BASIC BAGELS WITH BLUEBERRIES | A BAKER'S HOUSE
From abakershouse.com
HOMEMADE BLUEBERRY BAGELS - BAKING WITH BUTTER
From bakingwithbutter.com
THE BEST BLUEBERRY BAGELS - I AM BAKER
From iambaker.net
THE BEST HOMEMADE BLUEBERRY BAGELS - MESS FOR LESS
From messforless.net
BLUEBERRY BAGELS - BROWN EYED BAKER
From browneyedbaker.com
BLUEBERRY BAGELS - FOODTASTIC MOM
From foodtasticmom.com
HOW I MADE BLUEBERRY BAGELS AT HOME / EASY, FUN AND DELICIOUS
From youtube.com
HOMEMADE DAIRY-FREE BLUEBERRY BAGELS RECIPE - THE SPRUCE EATS
From thespruceeats.com
BLUEBERRY BAGEL RECIPE: HOW TO MAKE HOMEMADE BAGELS
From masterclass.com
HOMEMADE BLUEBERRY BAGELS (GLUTEN-FREE) - FURTHER FOOD
From furtherfood.com
BREAD MACHINE BLUEBERRY BAGELS - A PERFECT FEAST
From aperfectfeast.com
HOMEMADE BLUEBERRY BAGELS RECIPE - CELEBRATION GENERATION
From celebrationgeneration.com
BLUEBERRY SCONES RECIPE | EPICURIOUS
From epicurious.com
BUCKWHEAT BLUEBERRY WAFFLES RECIPE - NYT COOKING
From cooking.nytimes.com
EASY HOMEMADE BLUEBERRY BAGEL RECIPE - BASICS WITH BAILS
From basicswithbails.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