everything bagels

Bagel Breakfast Sliders from Delish.com are here to save your mornings. 

Bagel Breakfast Sliders

Cooking spray,

eggs

c. milk

bacon

kosher salt

black pepper

tbsp. finely chopped chived

bagels,

tbsp. cream cheese, softened

c. Cheddar cheese

butter,

onion

granulated garlic

sesame seeds

poppy seeds

Amazing recipe, so simple but sooooo good! Thank you!

Thanks for the great recipe, we made them for diner - YUM.

https://streaming.hearstdigitalstudios.com/manual_upload/5a4ceac2e694aa7d559fa414/mp4/Delish-Bagel-Breakfast-Sliders-FRONT_1514990291_4000_hd_v3.mp4

This is the easiest, best way to serve a hungry brunch crowd.

Bagel Breakfast Sliders Slay The BEC Game

<em>These tender everything bagel inspired biscuits use a mix of cream cheese and butter in the dough and plenty of everything bagel seasoning. Feel free to use store-bought everything seasoning or the homemade version below.</em>

Everything Biscuits

Tablespoon poppy seeds*

Tablespoon sesame seeds*

teaspoons dried

teaspoons dried garlic flakes*

teaspoons coarse salt

Tablespoons everything bagel seasoning (recipe above)

Tablespoon baking powder (yes, Tablespoon)

baking soda

sugar

garlic powder

salt

Tablespoons (1/4 cup; 60 grams) unsalted butter, cold and cubed*

ounces (114 grams) block cream cheese, cold and cubed*

(240 milliliters) cold buttermilk*

Make the seasoning

Mix all of the everything bagel seasoning ingredients together.

Make the biscuits

Place the flour, 2 Tablespoons everything bagel seasoning, baking powder, baking soda, granulated sugar, garlic powder, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cream cheese and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Cut/pulse until coarse crumbs form. See photo above for a visual. If you used a food processor, pour the mixture into a large bowl.

Make a well in the center of the mixture. Pour 1 cup (240ml) buttermilk on top. Fold everything together with a large spoon or rubber spatula until it begins to come together. Do not overwork the dough. The dough will be shaggy and crumbly with some wet spots. See photo above for a visual.

Pour the dough and any dough crumbles onto a floured work surface and gently bring together with generously floured hands. The dough will become sticky as you bring it together. Have extra flour nearby and use it often to flour your hands and work surface in this step. Using floured hands or a floured rolling pin, flatten into a 3/4 inch thick rectangle as best you can. Fold one side into the center, then the other side. Turn the dough horizontally. Gently flatten into a 3/4 inch thick rectangle again. Repeat the folding again. Turn the dough horizontally one more time. Gently flatten into a 3/4 inch thick rectangle. Repeat the folding one last time. Flatten into the final 3/4 inch thick rectangle.

Cut into 3-inch circles with a biscuit cutter. (Tip: Do not twist the biscuit cutter when pressing down into the dough&#8211; this seals off the edges of the biscuit which prevents them from fully rising.) Re-roll scraps until all the dough is used. You should have about 8 biscuits. Arrange in a 10-inch cast iron skillet (see note) or close together on a parchment paper-lined baking sheet. Make sure the biscuits are touching.

Brush the tops with 1 Tablespoon buttermilk. Bake for 10 minutes. Remove partially baked biscuits from the oven and brush with remaining Tablespoon of buttermilk and sprinkle remaining everything bagel seasoning on top. Return to the oven until the biscuits are golden brown on top, about 10-15 more minutes.

Cover leftovers tightly and store at room temperature or in the refrigerator for up to 5 days.

This Lox Bagel has an everything bagel base that&#039;s piled with tangy cream cheese, lox or smoked salmon, fresh cucumber, capers, dill, and more!

Lox Bagel

everything bagel (sliced in half, then toasted)

whipped cream cheese

oz smoked salmon

cucumber

red onion

capers (drained)

Salt (to taste)

Pepper (to taste)

Lemon juice (to taste)

dill (to taste)

Spread each toasted bagel half with 2 tablespoons whipped cream cheese.

Top each half with 2 oz smoked salmon or lox, 3 cucumber slices, 1 slice red onion, and 1-2 teaspoons capers.

Season with salt, pepper, lemon juice, and fresh dill, to taste.

Enjoy!

When you're following a keto diet, carbs are bad, fat is good. ﻿How do you make a gluten-free low-carb bagel? Easy. You add almond flour and (a lot of) mozzarella cheese.


Everything Keto Bagels

almond flour

tbsp. baking powder

c. mozzarella cheese

cream cheese

tbsp. everything bagel seasoning

I added xanthan gum. Subtracted the everything. Was more like bread. Would make a great hamburger bun as well. Thanks.

DELICIOUS! I was really confused where the 10g of sugar cane from the other post. Hope this helps someone. 

Carb Mangers info-
I used Kroger (low moisture) shredded Mozzarella & split dough into 14- 1.5 oz balls for mini bagels. 

Calories - 153.3
Fat- 12.7
Total Carbs- 4.4
Net Carbs- 3.2
Fiber- 1.1
Sugar- 0.7
Protein- 7.3

These were perfect just the way the recipe reads! They came out a little flat so if you want them fluffy you should refrigerate the dough a little while before baking.

Easy to make, delicious!! I skipped the hole in the middle to make a roll rather than bagel shape.

I had to substitute coconut flour for almond flour. I added an extra egg and little more cream cheese but they are delish😍

Great recipe! So easy to make. I had to substitute cheddar for mozzarella because I was working on a wim with what I had in the house. I'm sure the texture was affected but they're still good and the cheddar flavor is awesome. I also boiled mine after forming and before adding the everything seasoning. My son makes regular wheat flour bagels and he boils them.

This is an absolute family favorite! I make a double batch and divide it (by weight) into 18 bagels. I freeze them on trays and then put in a large ziplock bag. Although they don’t last long! A couple of tips. Have a bowl of cold water nearby to dip your fingers in. It is VERY sticky! Also, for an extra “kick”, I put a shallow bowl with “Everything but the Bagel” seasoning in it. I take a portion of dough, shape it into a ball and roll one side in the seasoning. I put that side down on the parchment paper and stretch it out. Then follow with egg wash and seasoning on top.
My favorite breakfast ... one of these topped with cream cheese, capers and sliced lox. 😊😋😋

Delicious! First time making bagels and love how easy was the recipe.

I made this tonight and also added Xanthan gum to ensure texture and bread stick and hold. It worked so well! Even made lox because I couldn’t wait for tomorrow morning!

I turned these into low carb pizzas... we love them so much. We now have these at least once a week if not more. My kids love them too.

These are delicious. I want to know if the texture I got is right though. Mine is more like the mozzarella texture. Is that right or should I expect something else? Thanks.

I’m new to keto and still getting used to the different textures. The texture was nothing like a bagel, but it was still good and very satisfying. I’ll definitely make these again.

Loved! So yummy didn’t have the everything bagel seasoning, so I added dried thyme, rosemary, garlic and onion powder.

So so good. I did swap out one of the cups of mozzarella cheese for parmesan Romano.  I could taste quite strongly- next time just 1/2 cup of parmesan.  I had read it in another recipe and sounded good.  Great recipe - will make again

https://streaming.hearstdigitalstudios.com/6f677756-d365-4ca3-9e6d-945767b525df/video_rover_16x9_1080p_hd_1531512952_59540.mp4

This Is The Only Keto Bread Recipe You'll Ever Need

This Bagel recipe is perfect for making chewy, homemade bagels in your own kitchen! Surprisingly simple, I&#039;ll walk you step-by-step through the process. I do recommend reading through the entire recipe and watching the video (below the recipe) before beginning.

Homemade Bagel Recipe

water (between 105-110F (475 milliliters, 40-45C))

active dry yeast

olive oil

Tablespoons light brown sugar (firmly packed)

bread flour, plus additional as needed ((750 grams) + additional as needed)

Tablespoon cornmeal (for dusting baking sheet)

water ((2L))

honey

water

Bagel toppings² (as desired (see note))

Pour water into the bowl of a stand mixer³. Add yeast and 1 teaspoon granulated sugar. Allow to sit for 5 minutes or until foamy. Stir in oil and brown sugar.

In a separate bowl stir together flour and salt.

Attach dough hook to mixer and stir on low speed, gradually adding flour mixture until completely combined until dough is clinging together, is no longer sticky to the touch and is pulling away from the sides of the bowl. If needed, add additional flour, one tablespoon at a time (I often have to add as much as 6 additional tablespoons). Dough should feel almost dry to the touch and should not stick to your fingers.

Knead with a dough hook for 4-5 minutes, but if your mixer seems to be struggling (my KitchenAid can’t handle this dough) then remove the dough and knead by hand on a clean countertop for 5-6 minutes or until dough is smooth and elastic.

Place dough in a lightly oiled bowl, cover tightly, and place in a warm, draft-free place to rise until doubled in size (about 1-2 hours).

While dough is rising, prepare two cookie sheets by lining with parchment paper and then sprinkling cornmeal over the surface of the parchment (you only need a light sprinkling, about 1 ½ teaspoon per sheet).

Gently deflate dough and divide into 12 even pieces. Form each into a tight ball and then use your thumb to gently form a hole in the center that is about 2” wide (see video or photos in post for a visual if needed). Place bagels on prepared baking sheets, about 6 to a sheet, spacing each several inches apart.

Cover bagels with a clean towel and set aside. Meanwhile, preheat oven to 425F (220C) and pour two quarts of water into a large pot or Dutch oven. If using honey, add this to the pot as well and stir until combined.

Bring water (and honey, if using) to a rolling boil. Boil bagels, 2-3 at a time, for 45-60 seconds on each side. Return to prepared baking sheet.

Once your bagels have been boiled, prepare egg wash by whisking together egg and water. Brush egg wash liberally over bagels and sprinkle with any bagel toppings you would like to use (see notes for suggestions, you can of course leave them plain instead; brush with egg wash but do not add any toppings).

Transfer to 425F (220C) oven and bake on center rack for 22 minutes or until golden brown. I recommend baking one sheet at a time.

Allow bagels to cool before enjoying. Use a serrated bread knife to cut in half, if desired.

https://www.youtube.com/watch?v=0vv3-0MVr8A

This Bagel recipe is perfect for making chewy, homemade bagels in your own kitchen!

Full Printable Recipe: https://sugarspunrun.com/homemade-bagel-recipe/

Ingredients
2 cups warm water between 105-110F (475ml, 40-45C)
5 teaspoons active dry yeast
1 teaspoon granulated sugar
2 Tablespoon olive oil
3 Tablespoons light brown sugar firmly packed
6 cups bread flour, plus additional as needed 750g+ additional as needed
1 Tablespoon salt
1 Tablespoon cornmeal for dusting baking sheet
For Boiling
2 quarts water 2L
¼ cup honey or barley malt syrup¹ optional (60ml)
Egg wash
1 large egg
1 teaspoon water
Bagel toppings² as desired (see note)

Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Stand Mixer (Affiliate Link): https://amzn.to/2Hhp8zA
Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx
Dutch Oven (Affiliate Link): https://amzn.to/2XeiG0S

Instructions
00:00 Introduction
00:19 Pour water into the bowl of a stand mixer³. Add yeast and 1 teaspoon granulated sugar. Allow to sit for 5 minutes or until foamy. Stir in oil and brown sugar.
01:11 In a separate bowl stir together flour and salt.
01:40 Attach dough hook to mixer and stir on low speed, gradually adding flour mixture until completely combined until dough is clinging together, is no longer sticky to the touch and is pulling away from the sides of the bowl. If needed, add additional flour, one tablespoon at a time (I often have to add as much as 6 additional tablespoons). Dough should feel almost dry to the touch and should not stick to your fingers.
03:22 Knead with a dough hook for 4-5 minutes, but if your mixer seems to be struggling (my KitchenAid can’t handle this dough) then remove the dough and knead by hand on a clean countertop for 5-6 minutes or until dough is smooth and elastic.
04:03 Place dough in a lightly oiled bowl, cover tightly, and place in a warm, draft-free place to rise until doubled in size (about 1-2 hours).
While dough is rising, prepare two cookie sheets by lining with parchment paper and then sprinkling cornmeal over the surface of the parchment (you only need a light sprinkling, about 1 ½ teaspoon per sheet).
04:27 Gently deflate dough and divide into 12 even pieces. Form each into a tight ball and then use your thumb to gently form a hole in the center that is about 2” wide (see video or photos in post for a visual if needed). Place bagels on prepared baking sheets, about 6 to a sheet, spacing each several inches apart.
05:42 Cover bagels with a clean towel and set aside. Meanwhile, preheat oven to 425F (220C) and pour two quarts of water into a large pot or Dutch oven. If using honey, add this to the pot as well and stir until combined.
05:52 Bring water (and honey, if using) to a rolling boil. Boil bagels, 2-3 at a time, for 45-60 seconds on each side. Return to prepared baking sheet.
07:20 Once your bagels have been boiled, prepare egg wash by whisking together egg and water. Brush egg wash liberally over bagels and sprinkle with any bagel toppings you would like to use (see notes for suggestions, you can of course leave them plain instead; brush with egg wash but do not add any toppings).
08:22 Transfer to 425F (220C) oven and bake on center rack for 22 minutes or until golden brown. I recommend baking one sheet at a time.
08:32 Allow bagels to cool before enjoying. Use a serrated bread knife to cut in half, if desired.

Notes
Poppyseeds, sesame seeds, Shredded Asiago or cheddar cheese all make great toppings. To make a simple everything bagel topping, see below:
If you don't have a stand mixer, you can make this recipe by hand. Be sure to use a large bowl and keep in mind that initially combining the ingredients will be more of an arm workout, though!
Everything Bagel Topping:
Stir together 2 teaspoons poppyseeds with 1 teaspoon each of sesame seeds, dried onion flakes, dried garlic flakes, sea salt or kosher salt. Sprinkle over bagels, you may not use all of the mixture!
How to make in advance:
Bagel dough may be made 1-2 days in advance. After preparing dough and placing it in an oiled bowl, cover tightly and allow to rise in the refrigerator for 1-2 days before using. Allow the dough to sit at room temperature for 30-60 minutes before proceeding with the recipe.
How to Store:
Allow bagels to cool completely before storing. Store in an airtight container at room temperature for 3-5 days.
Bagels may also be frozen for several months, but I do not recommend refrigerating.

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How To Make Homemade Bagels

Extra delicious, this Easy Keto Everything Bagels Recipe with Almond and Coconut Flour is a perfect addition to your Keto Bread Breakfast choice. Fully Gluten-Free, Grain-Free, and perfect for diabetics, with only 6 ingredients, those Low Carb Bagels with Homemade Everything But The Bagel Seasoning is perfect for your Keto Lunch Box as well.

Easy Keto Everything Bagels Recipe with Almond and Coconut Flour

Eggs

(2/3 Cup) of Cream Cheese or Yogurt

(1,5 Cups) Almond Flour

(3 Tablespoons) Coconut Flour

Tablespoons Psyllium Husk Powder

Baking Powder

Salt & Pepper

Poppy Seeds

White Sesame Seeds

Black Sesame Seeds

Onion Flakes

Garlic Flakes

Heat up the oven to 180C or 360F

Prepare all of your ingredients.

Once all of your ingredients are prepared and...

Once all of your ingredients are prepared and measured, put all of the dry ingredients together, and mix well.

Using a hand mixer or a kitchen machine,...

Using a hand mixer or a kitchen machine, mix all of the eggs together until fully fluffy.

Once the eggs are fully mixed, start adding...

Once the eggs are fully mixed, start adding dry ingredients mixture slowly as well as cream cheese.

Using a silicone spatula, clean the sides of...

Using a silicone spatula, clean the sides of the bowl, mix the dough a few times more, and let it rest for at least 10 to 15 minutes.

With your wet hands, take part of the...

With your wet hands, take part of the dough and start rolling it into a small log. Once it is rolled using your hands, shape the log into the bagels and place it onto the baking tray layered with a silicone baking sheet.

Preparing Homemade Everything Bagel Seasoning is the best...

Preparing Homemade Everything Bagel Seasoning is the best thing you can do for yourself. I have used 1 Tablespoon of each and just simply mixed it all in one container.

Once your bagels are placed and spread on...

Once your bagels are placed and spread on a baking sheet you can start sprinkling Everything Bagels Seasoning.

Spray every Bagel with water so the seeds...

Spray every Bagel with water so the seeds will stick onto the bagels.

Bake for approximatelly 20 minutes until golden brown....

Bake for approximatelly 20 minutes until golden brown. Bon Appétit.

https://mediavine-res.cloudinary.com/video/upload/ogonvdwsfevssf2idp1i.mp4

These Gluten-Free Bagels taste just like the ones from the bagel shop! These homemade gluten-free bagels are fluffy, tender, and perfectly chewy. Making bagels from scratch means you can customize with all of your favorites toppings! Store extras in the freezer to have bagels whenever you want. They're vegan, too!
Note: I provide volume measurements for this recipe, but I really recommend using a kitchen scale if you have one. It makes gluten-free bread making so much easier and more accurate!

Gluten-Free Bagels

(2.5 tsp) active dry yeast

+ 3 tablespoons (100 grams) warm filtered water

(20 grams) maple syrup, honey or cane sugar

(20 grams) whole psyllium husk

(375 grams) filtered water

(80 grams) potato starch

(60 grams) tapioca flour or arrowroot flour

(150 grams) sorghum flour

+ 3 tablespoons (190 grams) brown rice flour

(12 grams) sea salt

(45 grams) coconut sugar

(3 grams) cinnamon

1½ tablespoons baking soda

cups water

In a small bowl, combine the yeast with the sweetener of your choice and warm water, between 100-110℉. It should feel warm, but not hot, to the touch. Let it sit to activate for about 10 to 15 minutes. You should notice it start to to bubble, and then it will get nice and foamy on top.

In a bowl or liquid measuring cup, mix together the psyllium husk, olive oil, and water. Whisk together, breaking up the psyllium, and let it set for a few minutes until it’s thickened and gel-like.

In a large mixing bowl or the bowl of your stand mixer, mix together all of your flours, starches, and salt. Whisk to combine. Also mix in the coconut sugar &amp; cinnamon if you&#8217;ll be doing a sweet batch of bagels.

Add the psyllium gel and the activated yeast mixture to your dry ingredients. If using a stand mixer, fit it with the dough hook and let it mix up the dough until combined and smooth, scraping down the sides a few times during the process, and flipping the dough around to make sure it’s fully mixed on the bottom too. You can also do this process by hand. If doing it by hand, I like using a dough whisk to get it mostly combined, then, turn it out onto the countertop and use your hands to knead the dough and make sure all of the flour is incorporated.

If you&#8217;re adding in any mix-ins, like blueberries or chocolate chips, gently knead them into the dough now.

Bulk ferment the dough for 1 hour. I simply leave it in the mixing bowl, covered with a clean tea towel, to rise for one hour in a warm place. You should notice that the dough will just about double in size during the hour, and become nice and puffy.

Punch down the dough to release the air bubbles, and then divide the dough into 8 equal pieces (approximately 122g each) and shape each piece into a bagel. I like to do this by rolling into a ball and then using my thumb to press a hole in the center, and then open the hole a bit more with my fingers. You can also roll the dough into a long piece and then seal the ends together.

Place the bagels on a lined baking sheet and cover with a clean tea towel; let rise for 30 minutes to 1 hour or until slightly more puffy &#8211; you don&#8217;t want these to overproof so watch them carefully.

While the bagels rise, preheat the oven to 425℉ and get a big pot of water boiling.

When the bagels have puffed up, add the baking soda to the boiling water and boil the bagels 1 or 2 at a time, depending on the size of your pot, for 30 seconds on each side. I use a spider to place the bagels in the water and remove them, as it allows excess water to drip off easily. Remove from the pot, letting the excess water drip off as much as possible, and place back down gently on the baking sheet.

Repeat for all bagels and add any toppings, like everything bagel seasoning, cinnamon sugar, or other seeds of your choice. Immediately place into the preheated oven.

Bake for 30 minutes or until golden brown on top and crisp on the bottom.

To store, keep in an airtight bag or container for up to 3 days at room temperature. You can also slice them in half and store them in an airtight container in the freezer for up to 6 months.

Oops - forgot to leave stars!! Five star recipe :D

I made these with 1/2 cup added blueberries! We used small fresh blueberries. They turned out perfect. So fluffy and delicious with burst of blue. They were so pretty too! Going to try the savory versions next. Thank you!!!

Hey Rachel! I’m making these for the first time now and I’m so excited because I love your sourdough recipes! In step 5, you mention kneading “the rest of the flour in”. But where is that listed? How much of the flour mixture should I set aside?

I have made these so many times now, this is the best recipe for gluten free bagels!! Thank you so much!

I didnt see the star rating and wanted to make sure everyone knows that the bagesl are 5 star!

Here's a complete recipe and tutorial for hot &amp; fresh homemade everything bagels. Skip the store-bought and bakery because bagels are easier than you think! Don't skip the water bath and egg wash- both provide an extra chewy and golden brown crust.

Homemade Everything Bagels

(360 milliliters) warm water (between 100-110°F, 38-43°C)

(520 grams) bread flour* (spooned & leveled)

Tablespoon packed light or dark brown sugar (or barley malt syrup)*

coating the bowl: nonstick spray olive oil

(85 grams) honey (or barley malt syrup)*

Tablespoons poppy seeds

Tablespoons sesame seeds

Tablespoon dried garlic flakes

Tablespoon coarse sea salt salt

egg egg

Prepare the dough

Whisk the warm water and yeast together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to sit for 5 minutes. *If you don’t have a stand mixer, simply use a large mixing bowl and mix the dough with a wooden spoon or silicone spatula in the next step.

Add the flour, brown sugar, and salt. Beat on low speed for 2 minutes. The dough is very stiff and will look somewhat dry.

Knead the dough: 

Keep the dough in the mixer and beat for an additional 6-7 full minutes, or knead by hand on a lightly floured surface for 6-7 full minutes. (If you’re new to bread-baking, my How to Knead Dough video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.

Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size.

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