23 BAGEL SANDWICHES WE LOVE
Try these bagel sandwich recipes, and you may never go back to regular bread! From breakfast bagels to deli meat to smoked salmon, everything tastes better on a bagel.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 23
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a bagel sandwich in 30 minutes or less!
Nutrition Facts :
OUR BEST 25+ BAGEL SANDWICH RECIPES (+BAGEL GRILLED CHEESE)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Main Course
Time 20m
Number Of Ingredients 4
Steps:
- Cut the bagels in half.
- Layer the cheeses over one-half of a bagel.
- Top with the second bagel half.
- Melt butter in a skillet.
- Use a sandwich press.
- Grill for 3 minutes on each side.
Nutrition Facts : Calories 225 kcal, ServingSize 1 serving
HOT TOMAZO BAGELS
As a kid my dad would bring these home Sunday mornings and they were a favorite of mine. I decided to experiment and make a copycat and this is what I came up - very scrumptious way to start a weekend morning.
Provided by packeyes
Categories Breakfast
Time 20m
Yield 1 bagel, 1 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 350.
- Lay bagel cut side down on baking sheet.
- Slather pizza sauce on both bagel halves.
- Place jalapenos on top of the sauce, randomly around on the bagel.
- Sprinkle cheese over bagel.
- Make sure to get sauce, jalapeno and cheese in the hole of the bagel.
- Heat in oven for 10 minutes.
- Let cool for at least 5 minutes before eating.
- I like to put cream cheese on the bagel - butter is also very yummy!
Nutrition Facts : Calories 446.7, Fat 12.2, SaturatedFat 6.3, Cholesterol 29.7, Sodium 887.1, Carbohydrate 64.1, Fiber 4.5, Sugar 5.3, Protein 19.6
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
SUN-DRIED TOMATO BAGELS
At work, we had these delicious sun-dried tomato bagels, but they're really too expensive to eat every morning and I didn't know what was going into them. Since I was gifted with a breadmaker many years ago, I knew it was time to try making them on my own. Here's the result, and I hope you enjoy them as much as I do. Also, if sun-dried tomatoes aren't your thing, you can replace them with about a quarter cup of your personal favorite ingredient: You can do almost anything, just by changing the type of oil/shortening and the flavor ingredient. Berry bagel? 1/4 + cup (blue /rasp/straw)berries and 2 tbsp butter (instead of olive oil). Garlic? Keep the olive oil or substitute garlic infused and drop a head's worth of peeled cloves into the mix. Want the garlic more whole in the end result? Drop them in during the last stir sequence (or, if by hand, when you've almost completed kneading). Egg bagel, toss in yolks. Herb bagel? Rosemary, thyme, perhaps cheddar into the mix. The possibilities are endless, and I'm all sbout the potential.
Provided by Bansidhe
Categories Yeast Breads
Time 1h40m
Yield 10-12 bagels
Number Of Ingredients 7
Steps:
- BREAD MACHINE: Put the ingredients in the bread pan in the order listed, and then put the bread pan into the bread machine. Select the dough setting, as you won't be baking this in the machine.
- When the dough sequence completes, stop the machine and remove the dough.
- BY HAND: In a mixing bowl, combine 1 1/2 cups of the flour and the yeast. Combine water, sugar, and salt; pour over flour mixture.
- Add the tomatoes and beat at low speed of electric mixer for 30 seconds to a minute, scraping bowl a few times.
- Stir in as much flour as you can mix with a spoon.
- Turn out onto a lightly floured board and knead in enough flour to make a moderately stiff dough that is smooth and elastic (about 8 minutes).
- Cover with a clean towel and let rest 10 minutes.
- FOR BOTH: Cut into 10-12 equal portions; shape each portion into a smooth ball.
- Punch a hole in the center of each ball with your fingers and pull gently to make a 1 1/2 inch hole in the center.
- Arrange the rounds on a cookie sheet lined with parchment paper or a silpat (NOT wax paper, trust me) and cover with a clean towel.
- Put the cookie sheet into a warm place and allow it to rise undisturbed, 45-60 minutes.
- Preheat your oven to 400 F at this time.
- In a large saucepan or wok, bring 2 quarts of water to boil over medium heat. (Do NOT use a non-stick pan for this.)
- Carefully drop the dough rounds into the water one at a time and boil each bagel about 2-3 minutes, until visibly puffed from the water.
- Remove the bagels from the water and transfer briefly to a clean towel before moving to the cookie sheet again.
- Bake at 400 F until lightly browned, about 20 minute.
More about "hot tomazo bagels recipes"
EASY SUN DRIED TOMATO BAGELS - SEASONS AND SUPPERS
From seasonsandsuppers.ca
4.9/5 (10)Total Time 1 hr 40 minsCategory BreadCalories 212 per serving
- In a large bowl or the bowl of a stand mixer fitted with a kneading hook, mix together 1 cup of the flour, sugar, salt and yeast. Add warm water gradually and beat for 2 minutes at medium speed, scraping bowl occasionally. Add another 1/2 cup of flour. Beat at high speed for two minutes, scraping bowl occasionally.
- Stir in enough additional flour to make a soft dough. Dough should be pulling away from the sides of the bowl and clean the bowl in spots. Add the shredded Asiago cheese and the diced sun-dried tomatoes. Mix to combine.
- Turn out onto lightly floured surface. Knead for about 1 minute or until smooth and elastic, adding additional flour as necessary. Form dough into a ball. Cover dough ball with a towel and let rest 20 minutes.
- Weight the dough ball to get a total weight. Divide that weight by 6 to get the weight each piece will be. Weigh out 6 individual pieces of dough to that weight. Form into balls. Push a finger through the middle of each ball creating a round hole in the middle. Stretch the hole by running a finger around the inside of the hole.. Place onto a parchment lined baking sheet. Cover and let rise for 20 minutes. Meanwhile, preheat oven to 375º F. and bring at least 2 inches of water to a boil in a deep skillet or wide pan.
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