Savory Bagel Toppings

Hey there.

Here’s something you should try:

bagel toppings

I’ve been putting avocado on my bagels for some time, but this time I decided to step it up a notch with tomato as well! Believe me when I say you really should give this a try!

You Need:
you need

-Everything Bagel
-Cream Cheese
-Avocado
-Tomato

One:
IMG_4983
Toast the bagel and apply cream cheese.

Two:
IMG_4985
Slice up avocado and tomato. Top the bagel with the slices… really self explanatory. I also added a sprinkle of sea salt, which was the best idea!

IMG_4989
I really want to try different variations of this!

-The Whale

Advertisements

Cinnamon Raisin Bagels

Hello!

So today I have a new recipe for you! I’m a huge fan of bagels. Like. Really. Bagels are fantastic. Especially cinnamon raisin bagels.

cinnamon raisin bagels
Adapted from here
So, I’m ashamed that it took me this long to realize how easy it is to make bagels from scratch. It’s pretty easy. Want to know how? Don’t worry. I’ll show you. The interesting thing about making bagels is that you boil the dough before baking them. This is what results in the chewy center part and what makes bagels bagels…

You Need
Cinnamon Raisin Bagels:Makes Eight Bagels.

First:
Yeast
Add the sugar to the warm water and stir until the sugar is dissolved. Now add the yeast. Allow this to sit for about 8 minutes until the yeast is all foamy and fluffy looking.

Second:
Mix
Mix together all the flour, salt, and the cinnamon. I used 2 1/2 cups of bread flour and 1 cup of whole wheat flour. If you want you can just go ahead and use all normal bread flour. I just really like whole wheat things… Once that’s all combined, add the yeast mixture (now all foamy) and mix until a ‘shaggy’ dough is formed.
Shaggy dough

Third:
raisin bowl
Turn the dough out onto a clean and lightly floured surface and kneed for about 5 minutes. Now create a bit of a bowl and add the raisins to it. I used golden raisins… mostly because that’s what I had available. Use any kind of raisin your heart desires. Fold the dough up around the raisins and continue kneading for a few more minutes until the raisins are evenly distributed.
fold over

Five:
raisin ready
Place the dough into a lightly oiled bowl. Cover and allow to rise in a warm dry place until doubled in size (about an hour)… orrrrr use my quick rise method to cut that rise time in half… that’s what I will be doing!
risen

Six:
divided
Once the dough has risen, turn it out onto a floured surface and divide it into eight pieces. Roll each piece into a ball and create a hole by pushing your thumbs through the center. You will then have eight cute little bagels! Allow those to rest for another ten minutes while you get a pot of water boiling!
little bagels

Seven:
boil
After the bagels have had some time to rest and the water is boiling pretty well, place a bagel or two into the water. Allow them to cook for about a minute and then flip and cook them for another minute on the other side. Transfer the bagel to a cooking sheet and repeat until all the bagels have been boiled.

Eight:
oven ready
Now, if you want, you can mix one egg with a tablespoon of water and brush this over the bagels. This will give them a pretty shine. Otherwise, just pop them in an oven preheated to 425 for 20 minutes. They should come out golden brown!
fresh
cream cheese

MMM bagels!

-The Whale