Potluck Bagels Food
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
POTLUCK BAGELS
Combine ham, cream of chicken soup, cheese, green onions and mayonnaise. Spread on mini-bagels and heat. Easy to prepare, always been a hit at potlucks. Can serve cold or make vegetarian by leaving out the ham and using a vegetarian cream soup.
Provided by debsling
Categories Canapes and Crostini
Time 20m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, stir together the cream of chicken soup, Cheddar cheese, mayonnaise, green onions and ham. Spread onto the cut sides of the bagels. Place on a baking sheet.
- Bake for 10 minutes, or until toasted.
Nutrition Facts : Calories 195.4 calories, Carbohydrate 15.9 g, Cholesterol 18.5 mg, Fat 11.5 g, Fiber 0.8 g, Protein 6.9 g, SaturatedFat 3 g, Sodium 492.7 mg, Sugar 0.2 g
POTLUCK BAGELS
Combine ham, cream of chicken soup, cheese, green onions and mayonnaise. Spread on mini-bagels and heat. Easy to prepare, always been a hit at potlucks. Can serve cold or make vegetarian by leaving out the ham and using a vegetarian cream soup.
Provided by debsling
Categories Canapes and Crostini
Time 20m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, stir together the cream of chicken soup, Cheddar cheese, mayonnaise, green onions and ham. Spread onto the cut sides of the bagels. Place on a baking sheet.
- Bake for 10 minutes, or until toasted.
Nutrition Facts : Calories 195.4 calories, Carbohydrate 15.9 g, Cholesterol 18.5 mg, Fat 11.5 g, Fiber 0.8 g, Protein 6.9 g, SaturatedFat 3 g, Sodium 492.7 mg, Sugar 0.2 g
More about "potluck bagels food"
HOMEMADE BAGELS FROM SCRATCH - OUR POTLUCK FAMILY
From ourpotluckfamily.com
Estimated Reading Time 6 mins
- Making any bread from-scratch can be a labor of love, but let me tell you, these bagels are totally worth it! First, make the starter. In a medium bowl, using a wooden spoon, stir the flour with the yeast and 1 cup of lukewarm water until combined. Cover the mixture with a warm, damp cloth for 6 to 8 hours. This can be made the evening before and used the next day. This is what it looked like after about 6 hours.
- Next, make the dough. In the bowl of a stand mixer fitted with a dough hook, combine the starter you made above, 1 2/3 cups of warm water, yeast, and honey. Once combined, add the flour and salt and knead in your mixer about 5 to 7 minutes, until a dough forms. If the dough is too sticky, add a bit more flour. Too dry, add a bit more water. Transfer the dough to a lightly-floured work surface to knead into a ball. Transfer the ball of dough to a large, lightly oiled bowl. Cover with a warm, damn towel and allow it to stand in a warm spot for about an hour.
- Line a baking sheet with parchment paper or a silicone mat. Divide the dough into 12 pieces and form into tight balls; transfer to the baking sheet. Cover loosely with a warm, damp kitchen rag and let stand for 30 minutes.
- To form the bagels, poke your finger in the center of each ball to make a 1/2-inch hole. Return the bagels to the baking sheet, cover, and let stand until risen, about 1 hour. Add 1 bagel to a bowl of cold water. If it floats, the bagels have risen sufficiently.
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