Sneha's Recipe: Bagels

Showing posts with label Bagels. Show all posts

2 Ingredients Bagels#BreadBakers

In: Bagels, Bread Bakers, Breads

These homemade bagels are just 2 ingredients which are plain thick yogurt/Greek yogurt and self-rising flour! The recipe doesn’t require any yeast or proofing. You can have fresh chewy and soft bagels in less than an hour.

These bagels have a thicker chewy skin and an airy and chewy interior. They do have a slight tangy taste from the yogurt. It makes them taste almost like sourdough bagels. These bagels don’t expand to be quite as large as traditional flour yeasted bagels but they are a great personal size. You can top with whatever toppings you like. I actually love my bagels plain but made a quick everything bagel seasoning and topped them with it and then baked them.

Served these warm homemade quick bagels with some Nutella and they vanished in a jiffy.

1 Cup Measurement =250Ml
Makes 5 Bagels
Ingredients
1 Cup Thick Yogurt / Greek yogurt
1½ Cup Self-Rising Flour
For The Toppings
Everything Bagel Seasoning
1 Egg yolk - whisked

Method
Preheat oven to 175°C. Line a large baking sheet with parchment paper or silicone baking mat.

In a large bowl, add yogurt and flour. When measuring out the yogurt, make sure that you strain out any extra liquid. Any extra liquid sitting in your yogurt will cause the dough to be too wet.
Using a large spoon or spatula, mix together flour and yogurt until it begins to form a crumbly dough. Use your hands to push the dough together into one ball. The dough will be very sticky. Take this dough into a lightly floured surface and knead till it forms a smooth dough.

Oil your hand a little and cut into 5 equal parts.
Dust the work surface with flour. Roll them into round ball. Flatten it lightly and poke a finger into it and roll it in floured surface to make a nice big hole.
Place them in a lined tray and brush them with egg ( I had an egg white used that to brush but didn't then rich brown color had I to use an egg yolk only), sprinkle bagel seasoning.

Bake in a preheated oven at 175°C for 20 - 25 minutes or until golden.

Let bagels cool a few minutes before slicing and making a sandwich with the filling of your choice.

Served them with Nutella. These are perfect quick breakfast or an snack.
Labels: Bagels, Bread Bakers, Quick Bread, Breads

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

This month's Bread Baker's theme is Bagels.

2 Ingredients Bagels from Sneha’s Recipe
Cardamom Scented Sweet Potato Sourdough Bagels from A Messy Kitchen
Savory Sun-Dried Tomato and Cheese Bagels from Cook with Renu
Sourdough Blueberry Bagels from Karen’s Kitchen Stories
Sourdough lemon blueberry Bagels from Zesty South Indian Kitchen
Tomato Bagels from Magical Ingredients

5 comments

Chicken Donut Kebab Bagel Sandwich#Foodieextravaganza

In: American, Bagels, Cheese Slice

This is a super delicious Chicken Donut Kebab Bagel Sandwich- loaded with veggies and cheese.

For the Chicken Donut Kebab
Ingredients
300 Grams Chicken Mince
1 Medium Onion - chopped
2 Medium Potatoes - peeled
2 Tablespoons Chana Dal
¼ Teaspoon Turmeric powder
1 Dried Kashmiri Red Chilly - broken into 4 pieces
2 " Piece Ginger - chopped
5 Big Clove Garlic - chopped
1 Small Egg
½ Teaspoon Garam Masala powder
4 Long Green Chilies - finely
10 - 15 Mint Leaves - chopped
3 Tablespoon Finely Chopped Coriander Leaves

A Juice of One Lemon

Method

In a pressure add the chopped ginger, garlic paste, salt, dal, dried red chilly, turmeric powder, onion.

Then add the chicken mince & potatoes, add a cup water. Take a whistle on high flame and then reduce the flame to low and cook for 5 - 7 minutes. Switch off the flame and let the cooker cool completely.

Open the cooker, if there is stock in the cooker

Place it on medium high and let the stock dry off completely.
Cool, remove the potatoes and mash them with fork, or grate them and keep aside.

Take the rest of the chicken mixture and blend it the mixer jar to fine paste. Remove it into a bowl add the grated potatoes, lemon juice, garam masala, egg, green chilies, coriander & mint leaves, mix all ingredients very well.

Refrigerate this batter for at least 2 hours.

Shape them into a round shape, cut with doughnut cutter

Shallow or deep fry them on medium high flame ( I shallow fried them) till golden on both sides.

Drain on a kitchen towel. Serve and Enjoy.
Made Bagle Sandwich with this, for my hubby I made a veggie one but forgot to take a pic.

For the Sandwich

2 Bagels - Homemade
Mayonnaise - Homemade
2 Chicken Donut Kebabs
Lettuce Leaves
Tomato Slices
Cheese Slices
To Assemble the Sandwich

Slice the bagle , apply mayonnaise on both sides,

then place lettuce leaves, chicken donut kebab

tomato slices, again lettuce leaves, cheese slice.

Your Sandwich is ready!!

Enjoy!! This is a real treat and filling meal. A juicy kebab with a chewiness of the bagle..yum yum..
Labels: Bagels, Chicken Mince, Kebabs, Sandwiches, Lettuce, Cheese Slice, Main course, Snack ,American, International Cuisine, Foodie Extravaganza Party

For Foodie Extravaganza this month our host is Sue of https://palatablepastime.com/ wherein she asked us to prepare anything with Bagels.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out

HERE.

Bagels and Lox on the Casual Side by A Day in the Life on the Farm
Chicken Donut Kebab Bagel Sandwich by Sneha's Recipe
Everything Bagel Breakfast Casserole by Making Miracles
Everything Bagel Seasoning & Avocado Topped Bagels by Palatable Pastime
Marbled Rye Bagels by Karen's Kitchen Stories
Piquant Veggie Bagel Spread by Magical Ingredients
Stuffed Bagel Balls by Food Lust People Love
Za'atar-Dusted Bagels by Culinary Adventures with Camilla

6 comments

Bagels#BakingBloggers

In: American, Bagels, Baking Bloggers

These homemade bagels are so easy to make and they are deliciously chewy, which require only a few basic. The only difference is that no oil or butter is added to knead the dough.
Sending it to our Baking Bloggers event for this month's event and the theme is" Yeast Breads"

Ingredients
160 Ml Lukewarm Water
1 Tablespoon Heaped Caster Sugar
8 Grams Fresh Yeast
250 Grams All Purpose Flour
1 Teaspoon Sea Salt
For The Water Bath
1 Liter Water
2 Tablespoons Molasses Sugar/Un Refined Sugar
A Tablespoon of Soy Milk - for brushing

Method

Whisk the warm water, sugar and yeast together in the bowl, cover and allow to sit for 5 to minutes or till it's foamy.
In a food processor, add the flour and salt. Mix it on low speed for a minute. Add the water yeast mixture and run the food processor till it forms into a soft dough. Take this dough out onto a lightly floured surface, knead it for another 4-5 minutes.
Place this dough in a greased a large bowl turning it to coat all sides in the oil. Cover the bowl with plastic wrap, or a clean kitchen towel.

Allow the dough to rise at room temperature until double in size.
Line a baking sheets with aluminum foil or silicone baking mat.
Shape the bagels

When the dough is double in size, punch it down. Divide the dough into 6 equal pieces. (I weighed each ball was 70 grams one was 72 grams).

Roll each ball into a oval disc.

Roll it on one side

The other side

Pinch the edges properly

Shape into a small long rope

Flatten one edge of the rope

Roll the rope into a circle and place the end into the flattened side and pinch the edges well.

Place each bagel on to cut parchment paper squares.

Cover the shaped bagels with kitchen towel and rest for a 15 - 20 minutes till they rise, as you prepare the water bath.
Preheat oven to 200°C.
For the Water Bath
Fill a large, wide pot/pan with a liter of water. Add in the molasses sugar. Bring water to a simmer, then reduce heat to low.

Drop bagels in, 2 or 3 at a time, making sure they have enough room to float around.

Peel off the parchment paper gently. Cook the bagel for 1 minute on each side. Remove with a slotted spoon and place them on clean towel.

When drained of all moisture then place them in the prepared tray.
Using a pastry brush, brush with soy milk on top and around the sides of each bagel.

Bake for 20 - 22 minutes, rotating the pan halfway through.

Remove from the oven and allow bagels to cool on the baking sheets for 20 minutes, then transfer to a wire rack to cool completely.

They are ready to Enjoy!!

Slice, toast, top, whatever you want! Cover leftover bagels tightly and store at room temperature for a few days or in the refrigerator for up to 1 week.