"Everything But the Bagel" Sandwich Rounds

Step 1

Combine the flour, salt, and yeast in a bowl and stir until very well combined.

Step 2

Add the water and olive oil and stir until a sticky ball of dough forms. There should be no dry flour left on the bottom of the bowl.

Step 3

Loosley cover the bowl and let it sit at room temperature for two hours, or until the dough has doubled in size and is very fluffy and bubbly in texture.

Step 4

Sprinkle some flour on top of the dough and use your hands to scrape it down off the sides of the bowl. Dump the dough out onto a floured surface. The dough will be very loose and sticky, so use flour to keep it from sticking to your hands and work surface.

Step 5

Divide the dough into six pieces, then shape each into a ball. Use a rolling pin to flatten each ball into a 4 to 5-inch diameter circle. Place the flattened circles on a parchment lined baking sheet.

Step 6

Brush a thin layer of water on top of each round, then sprinkle about one teaspoon of Everything But the Bagel Seasoning onto each one. Let the sandwich rounds rise for 30 minutes.

Step 7

Toward the end of the rise time, begin preheating the oven to 400ºF. Use your fingers to press dimples down into each sandwich round (this helps them stay flat as they bake).

Step 8

Once the oven is fully preheated, transfer the baking sheet to the oven and bake the sandwich rounds for about 25 minutes, or until they're golden brown.

Step 9

Remove them from the oven and transfer to a wire rack to cool. The crust may seem really hard immediately after they come out of the oven, but they will soften as they cool. Once cooled serve or store in the refrigerator (3-4 days) or freezer (3 months), in an air-tight container.