bagels

Move over English muffins, the REAL freezer breakfast has arrived! These Sausage &amp; Egg Freezer Breakfast Bagels are going to be your new favourite!

Sausage &amp; Egg Freezer Breakfast Bagels

Dempster's Everything Bagels

sausage patties

eggs (beaten)

cheese

salt and pepper

parchment paper and paper towels

Preheat your oven to 375 °F.

Grease a 9x13 pan. Beat the eggs and pour into the pan. Place in the oven and bake for 15 minutes, or until done. Remove and cool slightly.

In a large skillet, fry the sausage patties until done. Remove and drain on paper towel.

If you are making only the sausage and egg ahead of time, complete step # 6, then freeze the egg and sausage in single serving packets. If you want to make the entire thing, continue on to step #5.

Toast the bagels and set on a plate.

Once you can touch the egg pan, use a  2 1/2  or 3 inch biscuit cutter or glass and cut out 6 circles. Keep the rest of the egg for salad toppings or eat as is. ( we will eat them with salt and pepper right away).

Dampen 6 paper towels.

Cut out 6 sheets of parchment paper that are slightly larger than an average paper towel.

Lay the paper towel on the parchment paper, centered.

Place one half of the bagel in the center of the paper towel.  Top with an egg patty, followed by a sausage patty, followed by a cheese slice. Place the other half of the bagel on top.

Fold one end of the paper towel/parchment over, then the other. ( see video for exact way). Twist the ends of the paper together and tuck underneath. Place in a freezer safe, sealing plastic bag.

Repeat until all 6 bagels are done. You can refrigerate these for up to 3 days and simply re-heat, or you can keep them in the freezer until needed, these will last up to a month.

These (and all other frozen breakfast sandwiches)  turn out better if you can defrost them even for 20 minutes before you microwave them, but if you are stuck for time, heat for 20 seconds in the wrapping to defrost slightly. Remove and take the bagel apart into two pieces - one half with the sausage and cheese and the other with egg on top and place the two pieces onto a plate. Microwave until warmed through. Remove and let it cool enough so that you can eat it.

If you prepared only frozen egg/sausage packets, toast a bagel lightly. While it's toasting, microwave the egg and sausage until hot. Place on bagel and top with cheese.

Chewy, crusty and properly dense, New York style bagels. They rise overnight so you can have fresh bagels for breakfast or brunch.  All they need is a schmear of cream cheese.

Overnight Bagels

(16 oz, 480 ml) warm water (about 100°F)

(2 1/4 teaspoons, 7 grams) instant yeast

(25 oz, 700 grams) bread flour, divided

(1.5 oz, 42 grams) barley malt syrup (see note)

table salt

(2 oz, 56 grams) granulated sugar (for boiling)

baking soda (for boiling)

egg white, whisked lightly

Sesame seeds, poppy seeds, caraway seeds

In a bowl for a stand mixer or...

In a bowl for a stand mixer or a large mixing bowl combine the water, yeast and 3 cups of the flour . Mix to form a thick batter. Cover the bowl and set aside for 30-60 minutes.

Add the barley malt syrup and salt. If...

Add the barley malt syrup and salt. If using a stand mixer, switch to the dough hook. Add the remaining flour and mix to combine. Knead 5 minutes on medium/low speed. If working by hand, stir in as much of the flour as you can, then turn the dough out onto a lightly floured surface and knead in the remaining flour. Knead 5 minutes. Form the dough into a smooth ball.

Put the dough into a lightly oiled bowl,...

Put the dough into a lightly oiled bowl, turning once to coat the dough. Cover the bowl and set aside to rise until doubled in size, about 1 hour.

Line a half sheet pan with parchment paper...

Line a half sheet pan with parchment paper then sprinkle the paper liberally with cornmeal (or flour). Turn the dough out onto a lightly floured surface and knead briefly. Divide the dough into 12 even pieces. Use a cupped hand to roll each piece into a smooth, tight ball.

To form a bagel, poke your finger all...

To form a bagel, poke your finger all the way through the center of a ball to make a hole. Use two fingers to gently widen the hole. Continue gently stretching to form the bagel or twirl the dough around your fingers to widen the center hole (see photos). The hole should be 1 - 1.5" wide.

Place the bagel on the prepared sheet pan...

Place the bagel on the prepared sheet pan and continue to form the remaining bagels. The dough will probably spring back a bit so you can go back and re-stretch them once you're done forming all the bagels. Cover the pan with plastic wrap and leave at room temperature for 15 minutes then place the pan in the refrigerator overnight.

In the morning, take the pan out of...

In the morning, take the pan out of the refrigerator. The bagels should be noticeably fuller. Leave the tray out until the  bagels come to room temperature, about 1 - 1 1/2 hours.

Meanwhile, preheat the oven to 450°F. In a...

Meanwhile, preheat the oven to 450°F. In a large pot combine 1 gallon of water with the sugar and baking soda and bring it to a boil. Reduce the heat to keep the water at a rolling simmer. Set a cooking rack over a clean sheet pan and place it next to the stove.

Lift a bagel off the sheet pan and...

Lift a bagel off the sheet pan and lower it into the boiling water, top side down. Boil the bagels for 30 seconds on each side. Depending on the size of your pot, you can boil 3-4 bagels at a time. As you remove the boiled bagels from the water, set them on the cooling rack to drain.

Line two half-sheet pans with parchment paper or...

Line two half-sheet pans with parchment paper or silicone baking mats and generously sprinkle with cornmeal (or flour). Place 6 of the boiled bagels on each sheet pan. You could fit them all on one pan but they may rise enough to stick together as they bake. I like all the sides to be crusty so I leave plenty of room between them.

Brush the bagels with egg white. You can...

Brush the bagels with egg white. You can leave the bagels plain or add the topping of your choice. To make "everything" bagels combine a tablespoon each of the seeds & salt with a pinch each of garlic salt and onion powder. Adjust toppings to your taste.

Bake until golden brown, about 20 minutes.

As a native New Yorker, I know there&#x27;s nothing better than a fresh bagel schmeared with cream cheese. I no longer live in New York City, and I constantly crave the good old-fashioned bagels I grew up on– flavorful, modestly sweet, chewy ones with soft, shiny crusts. 

These bagels are made the classic way: You boil them in water for a couple of minutes before you bake them. This is probably one of the most bizarre things a person can do to the dough, but it works. So, if good bagels cannot be found where you live, worry no more; this recipe is infinitely adaptable, and the little bit of effort you put into making these bagels is well worth it.

New York-Style Bagel Recipe

/ 6 g active dry yeast

sugar

flour flour

/ 6 g salt

Optional Toppings: (Refer to Notes)

In ½ cup /120ml of the warm water,...

In ½ cup /120ml of the warm water, pour in the sugar and yeast. Do not stir. Let it sit for five minutes, and then stir the yeast and sugar mixture until it all dissolves in the water.

Mix the flour and salt in a large...

Mix the flour and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture.

Pour 1/3 cup / 80ml of warm water...

Pour 1/3 cup / 80ml of warm water into the well. Mix and stir in the rest of the water as needed. Depending on where you live, you may need to add an additional couple tablespoons to about ¼ cup/60ml of water. You want a moist and firm dough after you have mixed it.

On a floured countertop, knead the dough for...

On a floured countertop, knead the dough for about 10 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough.

Lightly brush a large bowl with oil and...

Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour, until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes.

Carefully divide the dough into 8 pieces (I...

Carefully divide the dough into 8 pieces (I used a scale to be extra precise, but it’s not necessary). Shape each piece into a round. Now, take a dough ball, and press it gently against the countertop (or whatever work surface you’re using) moving your hand and the ball in a circular motion pulling the dough into itself while reducing the pressure on top of the dough slightly until a perfect dough ball forms (as pictured). Repeat with 7 other dough rounds.

Coat a finger in flour, and gently press...

Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of the bagel and place on a lightly oiled cookie sheet. Repeat the same step with the remaining dough.

After shaping the dough rounds and placing them...

After shaping the dough rounds and placing them on the cookie sheet, cover with a damp kitchen towel and allow to rest for 10 minutes. Meanwhile, preheat your oven to 425ºF / 220ºC / Gas Mark 7.

Bring a large pot of water to a...

Bring a large pot of water to a boil. Reduce the heat. Use a slotted spoon or skimmer to lower the bagels into the water. Boil as many as you are comfortable with boiling. Once the bagels are in, it shouldn’t take too long for them to float to the top (a couple seconds). Let them sit there for 1 minute, and then flip them over to boil for another minute. Extend the boiling times to 2 minutes each, if you’d prefer a chewier bagel (results will give you a more New York-Style bagel with this option).

If you want to add toppings to your...

If you want to add toppings to your bagels, do so as you take them out of the water. Alternatively, you can use an egg wash to get the toppings to stick before baking the bagels. You may want to use the “Optional Toppings” listed above to top the bagels. Use just one topping, or a combination to make your own Everything Bagel Seasoning.

Once all the bagels have boiled (and have...

Once all the bagels have boiled (and have been topped with your choice of toppings), transfer them to an oiled or parchment-lined baking sheet.

Bake for 20 - 25 minutes, or until...

Bake for 20 - 25 minutes, or until golden brown (I usually err on the side of 20 minutes).

Cool on a wire rack (Or, if you’re...

Cool on a wire rack (Or, if you’re impatient like I am, slice one of these babies open and spread on some of your favorite cream cheese or softened butter. Take a bite… Oh babyyy!)

https://mediavine-res.cloudinary.com/video/upload/j2glsbgmls3lgrgadh7d.mp4

This bagel recipe is so easy that you’ll be bowing down to the bagel god after you take a bite out of one of these freshly made homemade chewy bagels!

Did you know you can make bagels out of pizza dough?! It&#8217;s true! They don&#8217;t quite have the delicious crust as a New York Bagel, but they are pretty tasty. I like mine with Everything seasoning!

Everything Pizza Dough Bagels

pizza dough

Cream cheese,

water

salt

baking soda

pretzel salt

onion

garlic

poppy seeds

sesame seeds

This recipe comes to us courtesy of Philadelphia-based food writer, Emily Teel. She shared that when she thinks of her dad's early adventures in baking, these bialys are what first comes to mind. Chewy, with just the right amount of onion filling, they freeze and reheat well, too.

Classic Bialys

(843 grams) King Arthur Unbleached Bread Flour

instant yeast

onion powder

(510 grams) water

black pepper

olive oil

farina or cornmeal for pans

Chewy, crusty and properly dense New York style bagels with an extra depth of flavor thanks to the sourdough starter. They rise overnight so you can have fresh bagels for breakfast or brunch.  All they need is a schmear of cream cheese.

Sourdough Bagels

(8 ounces, 224 grams) active sourdough starter (100% hydration)

(12 oz, 360 ml) warm water (about 100°F)

(22.5 oz, 630 grams) unbleached bread flour, divided

(1.5 oz, 42

Sesame seeds, poppy seeds, caraway seeds garlic powder & onion powder.

Combine the starter, water and 2 cups of...

Combine the starter, water and 2 cups of the flour in a mixing bowl. Mix to form a thick batter. Cover the bowl and set aside for 30-60 minutes.

Add the barley malt syrup and salt. Switch...

Add the barley malt syrup and salt. Switch to the dough hook. Add the remaining flour and mix to combine. The dough should eventually cling to the hook and start to clear the sides of the bowl.

Knead 5 minutes on medium speed. If working...

Knead 5 minutes on medium speed. If working by hand, stir in as much of the flour as you can, then turn the dough out onto a lightly floured surface and knead in the remaining flour. Knead 5 minutes. Form the dough into a smooth ball.

Put the dough into a lightly oiled bowl, turning once to coat the dough. Cover the bowl and set it aside at room temperature. After 30 minutes uncover the bowl, lift one side of the dough and fold it into the middle of the dough. Repeat with the other three sides of the dough then flip the dough over. You're basically turning the dough inside-out to redistribute the yeast. Cover the bowl and after 30 minutes repeat the procedure. Cover the bowl and after 60 minutes repeat the procedure again. Cover the bowl and after 60 minutes the dough should be ready to shape the bagels. By now the dough should be lively, elastic and airy. If the dough is still sluggish give it another hour or two at room temperature.

Line a baking pan with parchment paper then...

Line a baking pan with parchment paper then generously sprinkle the paper with cornmeal (or flour). Turn the dough out onto a lightly floured surface without kneading out the air. Divide the dough into 12 even pieces. Use a cupped hand to roll each piece into a smooth ball.

To form a bagel, poke your finger all the way through the center of a ball to make a hole. Use two fingers to gently open up the hole. Continue gently stretching to form the bagel or twirl the dough around your fingers to widen the center hole to 1 - 1.5" wide.

Place the bagel on the prepared sheet pan and continue to form the remaining bagels. The dough will probably spring back a bit so you can go back and re-stretch the holes once you're done forming all the bagels. Cover the pan with plastic wrap. If the dough and the ambient temperature is on the cooler side, leave the shaped bagels at room temperature for 30 minutes then place the pan in the refrigerator overnight. If the dough and ambient temp is warmer and the dough is quite active, place the bagels into the refrigerator without leaving them out for 30 minutes.

In the morning: If you are working at...

In the morning: If you are working at a cooler time of year and the room is on the cooler side, take the bagels out of the refrigerator and leave them at room temperature while you preheat the oven and boil the water. The bagels should look full and aerated. They won't puff up and double, but should be noticeably lighter than when they were formed. If you are working at a warmer time of year when the ambient temperature is higher, leave the bagels in the refrigerator until the water is boiling and the oven is preheated. The cold bagels can go right into the boiling water.

Preheat the oven to 450°F. In a large...

Preheat the oven to 450°F. In a large pot combine 1 gallon of water with the sugar and baking soda and bring it to a boil. Reduce the heat to keep the water at a rolling simmer. Set a cooling rack over a sheet pan or kitchen towel and place it next to the stove. Line two half-sheet pans with parchment paper or silicone baking mats and generously sprinkle with corn meal (or flour).

Once the oven is preheated, you're ready to...

Once the oven is preheated, you're ready to boil. Gently lift a bagel off the sheet pan and lower it into the water. Boil the bagels for 30 seconds, flip and boil for 30 seconds on the other side. Depending on the size of your pot, you can boil 3-4 bagels at a time. As you remove the bagels from the water, set them on the cooling rack to drain.

Place 6 of the boiled bagels on each...

Place 6 of the boiled bagels on each sheet pan. You could fit them all on one pan but they may stick together as they bake.

Brush the bagels with egg white. Add the...

Brush the bagels with egg white. Add the topping(s) of your choice. Bake until golden brown, about 20 minutes.

https://mediavine-res.cloudinary.com/video/upload/vxdfhxdwrjcw5kmia1kf.mp4

Homemade Sourdough Bagels are chewy, crusty and properly dense. They have an extra deep flavor thanks to the sourdough starter in the recipe. This video show exactly how to make this recipe with clear step by step instructions.

Homemade Sourdough Bagels

The bagel is a breakfast classic, and great ones are hard to find. If you don't live near a bakery, or if you just like the challenge of making your own, the following recipe should get you started.

Water Bagels

active dry yeast or instant yeast

(454 grams) lukewarm water

(35 grams) malted milk powder

(25 grams) sugar

(18 grams) salt

(690 grams) King Arthur Unbleached All-Purpose Flour

(1814 grams) water

(18 grams) malted milk powder

(14 grams) sugar

Bagels make a french toast that is extra satisfying - the custard soaks into all those nooks and crannies. Adding cinnamon whipped cream puts it over the top.

Bagel French Toast

Eggs

Milk

Salt

Tbsp Unsalted Butter

oz Cream Cheese, softened to room temperature

Tbsp Granulated Sugar

tsp Cinnamon

In a square baking dish, whisk together the eggs, milk, and salt. Add the bagel halves and flip to coat both sides. Soak the bagels cut-side down in the egg mixture in the refrigerator for at least an hour or overnight.

Melt butter in a large pan over medium heat. Use a fork to transfer the bagels to the pan (discard egg mixture), and cook on both sides until golden brown and crisp.

While bagels are cooking, beat cream cheese, sugar and cinnamon until light and fluffy. (If too thick, add a bit of milk.)

Serve bagels topped with whipped cream cheese.

These days, every supermarket, country store, and corner deli seems to have a ready supply of top-flight bagels, as do shops that are devoted exclusively to bagels, their accompanying spreads, and bagel sandwiches with all sorts of interesting fillings. So, with all kinds of good bagels available just about wherever you turn, why make your own? First, so you know what's in 'em; who wants azodicarbonide in their pumpernickel bagel? Second, so you can customize them to your taste, as in pesto bagels with sun-dried tomatoes and pine nuts; and third, it's easy and fun! If you can make bread dough, you can easily make bagels. These are a great treat to make with the young baker in your life.

Bagels

(9 grams) instant yeast

(482 grams) King Arthur Unbleached Bread Flour

(12 grams) salt

(14 grams) non-diastatic malt powder brown sugar or barley malt syrup

(303 grams) lukewarm water

(28 grams) non-diastatic malt powder or brown sugar or barley malt syrup

(14 grams) granulated sugar

This is more of an idea for assembly than a hard and fast recipe.. Plan on one bagel per person then choose your favorite toppings for guests to choose from.

Bagel and Lox DIY Brunch Bar

cucumbers

tomatoes

capers

red onion

avocado

radishes

arugula

dill

lemon slices

kosher salt and black pepper

finishing salt

everything bagel seasoning

jams, nutella or nut butters

Pick up your fresh bagels from a bagel store the morning of your party so they are fresh. Ask for them to be pre-sliced. Arrange the bagels on a platter or large bowl.

Shop for the bagel toppings a day or two before the party. If your bagel bar is being served for breakfast, prep the sliced ingredients the night before. Before serving, lay a bed of greens as the base on a large platter or board and arrange the toppings on top with serving utensils. Serve the cream cheese in small serving bowls and remember to set out enough knives for spreading.&nbsp;

Serve plenty of coffee, juices, and mimosas and encourage your guests to help themselves then sit back and enjoy.&nbsp;

These 4 ideas for healthy bagel toppings - two sweet and two savory - make for a whole lot of breakfast time deliciousness throughout the week!

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