Tag Archives: bagels

Celebrate Canada Day With These Mini Bagels (and Epic BLT Bagel Board!)

When you think of Canadian cuisine, you likely think of poutine, maple syrup, smoked salmon, bannock — and Montreal-style bagels. And with Canada Day quickly approaching, I wanted to share a fun way to get the family involved to create these delicious mini bagels and an epic BLT bagel board. These Baking Therapy mini bagels are covered in white and black sesame seeds and perfectly chewy on the inside. Once you try your hand at homemade bagels, you’ll be making them every single weekend!

Mini Bagels

Prep Time: 40 minutes
Rest Time: 10 hours (or overnight) plus 10 minutes
Bake Time: 13-15 minutes
Total Time: 11 hours
Servings: 15 mini bagels

Ingredients:

Dough
250ml warm water
2 tsp honey
2 tsp active dry yeast
3 cups bread flour
1 Tbsp neutral oil
1 ½ tsp salt
¼ cup white sesame seeds (optional)
¼ cup black sesame seeds (optional)

Boil
1 Tbsp baking soda
2 Tbsp honey

Directions:
1. In a small bowl, mix together the water, honey and yeast. Let sit for 5-10 minutes until foamy.

2. Pour into the bowl of a stand mixer. Add the bread flour, oil and salt. Mix on medium-low for 10 minutes until dough is soft, smooth and elastic. Form the dough into a ball, cover with a bowl and rest for 10 minutes.

Related: 12 Canadian First Nations Recipes to Make for National Indigenous Peoples Month

3. Portion the dough into equal portions (15 x 45-50 gram balls). Roll each piece of dough against a non-floured surface to create smooth, round dough balls. Place the dough balls on a parchment lined cookie sheet, cover with plastic and chill in fridge for at least 10 hours or overnight.

4. Remove the tray from the fridge and let come to room temperature, about 30 minutes.

5. Preheat oven to 400°F. Bring a pot of water to a boil, add the baking soda and honey.

Related: Snack Plates Are the Easy Dinner Option You Need This Week

6. To shape the bagels, grab a piece of dough, slightly flatten. Grab the edge furthest from you and fold the dough over itself and continue to roll the dough over into a log. Roll to about 6 inches long, wrap around your finger as though tying a knot. Pinch the seams together to seal. Give it one last roll to smooth everything out. Place on a parchment-lined sheet.

7. Turn the heat down to medium and keep at a rolling boil. Drop the bagels in (5-6 at a time), boil for 1 minute per side. Transfer to a cooling rack and while the bagels are still hot and sticky, press them into the sesame seeds. Place the bagels back on the parchment lined sheet and bake in the oven for 13-15 minutes until lightly golden brown.

8. Enjoy as a breakfast sandwich, as part of a BLT bagel board or simply with a little cream cheese. Bagel board suggestions include: crispy bacon, boiled eggs, tomatoes, iceberg lettuce, avocado, cucumbers, red onion, cream cheese and dijon mustard.

Like Sabrina’s baking? Check out her easy recipe for soft rolls, along with her gooey overnight cinnamon buns and fudgy gluten-free sweet potato brownies.

Watch out for Sabrina’s baking videos on the Food Network Canada Instagram account.

Sarah Britton’s Gluten-Free Everything Bagel Loaf is The Easiest Bread Recipe Ever

In the new Food Network Canada Facebook series The Substitute Baker, celebrated Toronto-born holistic nutritionist Sarah Britton shows us just how easy it can be to adapt your favourite recipes to suit any occasion or special dietary needs.

This time around, she’s taken one of the all-time greatest bagel flavours (everything!) and transformed it into a nutritious, highly satisfying gluten-free loaf studded with seeds – making it high in protein! – that you’ll want to introduce into regular rotation. Did we mention this life-changing bread recipe is also plant-based and incredibly easy to whip together? Your morning breakfast routine (okay, and lunch routine) just got way more delicious.

Related: 20 Comforting Baking Projects That Deserve a Pat on the Back

Gluten-Free Everything Bagel Loaf

Big-Batch Everything Bagel Spice Mix Ingredients:
Makes 3 cups (430g)

½ cup / 80g garlic flakes
¾ cup / 85g onion flakes
¾ cup /100g sesame seeds (I like a mix of brown and black)
½ cup/ 85g poppy seeds
½ cup / 80g flaky sea salt (I used Maldon)

Directions:

1. In a dry skillet over medium heat, toast the sesame seeds until fragrant. Remove from heat and let cool. Place poppy seeds in the same skillet, and toast over medium heat until fragrant. Remove from heat and let cool.

2. In a large jar, combine the cooled sesame and poppy seeds, garlic flakes, onion flakes and salt. Shake or stir to combine, and secure with an airtight lid. Store in a cool, dry place away from direct light. Keeps for 3-4 months.

Related: From Homemade Bread to Pickles, 20 Recipes to Master While Indoors

Life-Changing Loaf of Bread Ingredients:
Makes 1 loaf

1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
½ cup / 65g pumpkin seeds
1 ½ cups / 150g gluten-free rolled oats
2 Tbsp chia seeds
4 Tbsp psyllium husk powder
1 tsp fine sea salt
3 Tbsp nutritional yeast
3 Tbsp everything bagel spice blend, plus 1 Tbsp. for garnish
1 Tbsp maple syrup
3 Tbsp melted, expeller-pressed coconut oil
1¾ cups water

Related: 10 Surprising Foods That Boost the Immune System

Directions:

1. In a large mixing bowl, combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very wet (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Transfer the dough into a flexible, silicon loaf pan, and smooth out the top with the back of a spoon. Sprinkle with remaining tablespoon of bagel spice for garnish. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it.

2. Preheat oven to 350°F / 175°C.

3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down on a clean baking sheet and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).

4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast. Reheat by toasting in the toaster for 5-7 minutes.

For more baking inspiration, Sarah Britton’s Bold and Beautiful Raspberry Cashew Cheezecake is here for you, or learn how to make the most Perfect Sourdough Loaf.


 

3 Quick and Easy Mini Bagel Appetizers

Trendy, avocado toast is definitely delicious and bruschetta is a real summer treat, but we can’t get enough of bagels — mini bagels to be precise. The wee favourites are far from microwaved pizza bagels of years past. We’ve got three tasty and truly grown-up ways to enjoy these bites as a unique and adorable appetizer.

From modern BLT bagels to spicy Mexican flavoured bites to classic cream cheese and lox, there’s something for everyone in these party-ready recipes.

Mini Bagels

BLT Bagel

Prep Time: 10 minutes
Total Time: 10 minutes
Serves: 12

Ingredients:
12 mini bagels, sliced in half, toasted
1/2 cup roasted tomato jam or sundried tomato pesto
1/2 cup arugula
6 slices bacon, chopped

Directions:
Place bagels cut side-up on a large serving plate. Spread bagels with 2/3 of the tomato jam or tomato pesto. Top with arugula, bacon and remaining 1/3 the tomato jam or tomato pesto. Serve.

Spicy Mexican Bagel

Prep Time: 10 minutes
Total Time: 10 minutes
Serves: 12

Ingredients:
12 mini bagels, sliced in half
1/2 cup chunky tomato salsa (mild, medium or hot)
1 avocado, pitted and sliced into small pieces
1/4 cup sour cream
2 Tbsp sliced fresh basil or cilantro
1/4 tsp chili flakes
Lime wedges, for serving

Directions:
Place bagels cut side-up on a large serving plate. Spread bagels with salsa. Top with a fan of avocado, dollop of sour cream, sprinkle of basil or cilantro and sprinkle of chili flakes. Serve with lime wedges for seasoning.

Mexican mini bagels

Cream Cheese & Lox Bagel

Prep Time: 10 minutes
Total Time: 10 minutes
Serves: 12

Ingredients:

Lemon Cream Cheese:
1 cup cream cheese, room temperature
2 tsp lemon juice
1 tsp lemon zest

Bagels & Toppings:
12 mini bagels, sliced in half
6 to 8 slices smoked salmon
1/4 red onion, thinly sliced
1/4cup capers
1/2 cup fresh dill

Directions:

Lemon Cream Cheese:
In a large bowl, stir cream cheese until smooth. Stir in lemon juice and lemon zest until combined.

Assembly:
Place bagels cut side-up on a large serving plate. Spread bagels with prepared lemon cream cheese. Top with smoked salmon, a few slices of red onion, 3 to 4 capers and a sprinkle of fresh dill. Serve.

Introducing Canada’s Own Rainbow Bagel

Colourful, carb loaded, psychedelic, delicious… these are not words you would typically see strung together, but the rainbow bagel encompass all of these and more.

rainbow-bagel-cream-cheese-2

Courtesy of Dizz’s Bagel

The Bagel Store in NYC has been making the popular Rainbow Bagel for 20 years, but only until recently did it receive the praise it deserved. With lineups out the door and selling hundreds of these labour-intensive treats on a daily basis, there’s no doubt this trend is worth a try.

But you don’t need to take a trip to NYC to try this trend. Montreal has created its own psychedelic take on the traditional breakfast food at Dizz’s Bagel. These colourful, looped wonders are putting our sesame bagels to shame with their vibrant, chewy exterior, only to be heightened by big slab of sweet, birthday cake cream cheese.

rainbow-bagel-cream-cheese-6

Courtesy of Dizz’s Bagel

The creation process is no doubt time-consuming due to the multiple layers of neon coloured dough that are piled one on top of another. They’re then cut and rolled so each individual rainbow bagel is slightly different than the next.

rainbow-bagel-cream-cheese-5

Courtesy of Dizz’s Bagel

People have said it’s like eating cake for breakfast, which isn’t the worst way you could start your day. So watch out Skittles, with this bagel you really can “taste the rainbow.”

How to Make Montreal-Style Bagels

In the bagel world, there’s quite a divide between the classic New York bagel and the sweeter, Canadian counterpart — the Montreal bagel.

Montreal bagels are denser, sweeter and traditionally made in wood fired ovens as opposed to the fluffy-on-the-inside, crisp-on-the-outside, baked bagels made south of the Canadian border.

888_Montreal-Bagels1

Both varieties of bagels are made using yeasted dough and are boiled before being baked. NY-style bagels are dipped in boiling water that has baking soda or lye, whereas Montreal bagels get dunked in boiling water that has honey or malt, creating a sweeter, denser dough.

The sweet and chewy nature of Montreal bagels lends them to eating them plain. So put away the cream cheese, jam and butter because once you make a fresh batch of Montreal bagels, you’ll want to enjoy them just as they are!

888_Montreal-Bagels4

Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 55 mins
Makes: 12 bagels

Ingredients:
1 cup warm water
2 *x 8 g pkg quick-rising yeast or 1 tbsp

1 Tbsp sugar
1 egg
¼ cup vegetable oil
2 tsp salt
1 cup honey, divided
4 ½ cups flour (or more if dough becomes too sticky)
Poppy seeds, sesame seeds for tops of bagels (about ½ cup each)

888_Montreal-Bagels3

Directions:
1. In a large bowl, mix together warm water, yeast and sugar. Let stand until foamy, about 5 minutes.
2. Mix in egg, vegetable oil, salt and ½ cup honey. Gradually add flour until mixture comes together to form a dough. Dump the dough onto a lightly floured surface and knead until smooth and elastic, about 8-10 minutes.
3. Pop the dough back into the bowl (no need to clean) and cover with a damp tea towel. Let the dough rise until about doubled in size, about 1 hour.
4. Line two baking sheets with parchment paper. Fill a large pot with 8-10 cups of water and add remaining ½ cup honey. Bring to a boil while you shape your bagels.
5. Divide the dough into 12 equal sized balls. Shape into bagels by either rolling into long logs and joining the ends together or shaping into rounds and poking holes in the middle using a wooden spoon. Stretch the dough around the spoon handle to make large holes. Make the holes quite large as they will rise and shrink considerably when baked.
6. Preheat oven to 450°F. Put the bagels onto the baking sheets and let rise for about 10 minutes. Place your poppy or sesame seeds onto a plate.
7. Using a slotted spoon dip your bagels, about 2 at a time, into the boiling honey water and leave for about 30 seconds per side. Scoop them out with a slotted spoon and dip them straight into the seeds and then back onto the baking sheets, seeds side up.
8. Once boiled, bake the bagels for 15-20 minutes, until golden brown and cooked through.