|
 |
|
|
|
Cream cheese and tomato make a savory topper for the whole grain bagel in this breakfast or lunch sandwich. Or enjoy it as a hearty snack.
|
|
|
INGREDIENTS
1 small (3-ounce) whole-grain bagel
2 tablespoons low-fat cream cheese
|
|
DIRECTIONS
1. Toast bagel halves and spread with cream cheese.
2. Top each side with a slice of tomato and season with salt and pepper.
|
|
|
|
|
|
|
|
|
|
|
The scrumptious, creamy, egg-and-vegetable mixture is served over bagels to make this quick meatless dinner.
|
|
|
INGREDIENTS
11/2 cups sugar snap peas, strings and tips removed
1 cup baby sunburst squash, cut in quarters
4 green onions, thinly bias-sliced
4 teaspoons margarine or butter
2 tablespoons all-purpose flour
2 tablespoons grated Parmesan cheese
1 teaspoon sweet-hot mustard or Dijon-style mustard
4 hard cooked eggs (see tip, page 198), coarsely chopped
4 bagels, split and toasted or 4 slices whole wheat bread, toasted
|
|
DIRECTIONS
1. In a covered medium saucepan cook sugar snap peas and sunburst squash in a small amount of boiling salted water for 2 to 4 minutes or until vegetables are crisp-tender; drain.
2. For sauce, in a large saucepan cook green onions in hot margarine over medium heat until tender. Stir in flour. Add milk all at once. Cook and stir until thickened and bubbly. Stir in Parmesan cheese and mustard; add cooked vegetables. Cook and stir about 1 minute more or until heated through. Gently stir in eggs. Serve over bagels.
|
|
|
|
|
|
|
|
|
|
|
Combine spice to sugar to sprinkle on cream-cheese-topped bagels for a super simple breakfast treat or snack.
|
|
|
INGREDIENTS
1 teaspoon ground cinnamon
1/4 teaspoon dried orange peel (optional)
1/8 teaspoon ground nutmeg
4 bagels, split and toasted
1/3 cup strawberry, pineapple, or plain tub-style cream cheese
|
|
DIRECTIONS
1. Combine sugar, cinnamon, orange peel, and nutmeg. Store in a tightly covered container.
2. Spread cut side of bagels with a thin layer of cream cheese. Sprinkle with some of the sugar and spice. Serve warm. Makes 4 servings.
|
|
|
|
|
|
|
|
|
|
|
The secret to making classic, chewy bagels is to broil them and boil them before baking.
|
|
|
INGREDIENTS
4-1/4 to 4-3/4 cups bread flour
1 package active dry yeast
1-1/2 cups warm water (120 degree F to 130 degree F)
1/4 cup semolina or cornmeal
|
|
DIRECTIONS
1. In a large mixing bowl combine 2 cups of the flour and the yeast. Add the water, sugar, and salt. Beat with an electric mixer on low to medium speed for 30 seconds. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. Turn dough onto floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Divide dough into 12 portions and shape into smooth balls. Cover dough and let rest for 10 minutes.
3. Working quickly, punch a hole in the center of each ball. Pull center of dough gently and evenly to make a 2-inch hole. Place on lightly greased baking sheet; cover and let rise 20 minutes (start timing after the first bagel is shaped).
4. While bagels are still rising, in a 12-inch skillet bring 6 cups of water to boiling. Preheat broiler.
5. Broil bagels 5 inches from heat 3 to 4 minutes, turning once (tops should not brown). Turn off broiler; preheat oven to 375 degree F.
6. Lower 6 bagels, 1 at a time, into boiling water. Reduce heat and simmer, uncovered, for 7 minutes, turning once.
7. Remove bagels with slotted spatula; set on paper towels. Repeat with remaining bagels.
8. Sprinkle clean baking sheet with semolina or cornmeal. Place bagels on baking sheet. Bake in a 375 degree F oven for 25 minutes or until golden. Cool on a wire rack. Makes 12 bagels.
9. Make-Ahead Tip: Prepare and cool bagels; pack in airtight freezer container or plastic freezer bag. Seal, label, and freeze up to 2 weeks. Thaw 2 hours at room temperature before serving.
10. Onion Bagels: Prepare as above, except stir 2 tablespoons dried minced onion into the flour along with the yeast. Raisin Bagels: Prepare as above, except add 3/4 cup raisins with the all-purpose flour that is stirred in at the end of step 1. Whole Wheat Bagels: Prepare as above, except substitute 1-1/2 cups whole wheat flour for 1-1/2 cups of the all-purpose flour that is stirred in at the end of step 1.
|
|
|
|
|
|
|
|
|
|
|
Heart-healthy salmon is featured in this brunch egg casserole.
|
|
|
INGREDIENTS
1/4 cup butter or margarine, melted
8 cups plain bagels cut into bite-size pieces (4 to 6 bagels)
1 3-ounce package thinly sliced smoked salmon (lox-style), cut into small pieces
8 ounces Swiss cheese or Monterey Jack cheese, shredded (2 cups)
1/4 cup snipped fresh chives
|
|
DIRECTIONS
1. Place melted butter in a 13×9x2-inch baking dish or 3-quart rectangular casserole, spreading to cover the bottom. Spread bagel pieces evenly in prepared dish. Sprinkle lox, cheese, and chives evenly over bagel pieces. In a large bowl combine eggs, milk, cottage cheese, and pepper. Pour over layers in dish.
2. Press down gently with the back of a wooden spoon to moisten all of the ingredients. Cover and chill in the refrigerator for 4 to 24 hours.
3. Preheat oven to 350 degree F. Bake, uncovered, about 45 minutes or until set and edges are puffed and golden. Let stand 10 minutes before serving. Makes 12 servings.
|
|
|
|
|
|
|
|
|
|
|
Make bagels at home! Discover how to get that distinctive chewy texture by boiling before baking.
|
|
|
INGREDIENTS
1 teaspoon active dry yeast or bread machine yeast
1 slightly beaten egg white
Poppy seeds or sesame seeds (optional)
|
|
DIRECTIONS
1. Add first 6 ingredients to a 1-1/2- or 2-pound bread machine according to the manufacturer’s directions. Select the dough cycle. When cycle is complete, remove dough from machine. Punch down. Cover and let rest 10 minutes.
2. Divide dough into 9 portions. Working quickly, shape each into a smooth ball. Punch a hole in center; pull gently to make a 2-inch hole. Place on a greased large baking sheet. Cover; let rise for 20 minutes (start timing after first bagel is shaped). Broil, 5 inches from heat, 3 to 4 minutes, turning once (tops should not brown)
3. Meanwhile, in large pot bring 6 cups water and 1 tablespoon sugar to boiling. Reduce heat. Add bagels, 4 or 5 at a time, and simmer for 7 minutes, turning once. Drain on paper towels. (If some bagels fall slightly, they may rise when baked.) Place on a well-greased large baking sheet. Mix the egg white and the 1 tablespoon water; brush over bagels. If desired, sprinkle with poppy or sesame seeds. Bake in a 375 degree F oven for 25 to 30 minutes or until tops are golden. Remove from baking sheets; cool on racks. Makes 9 bagels.
|
|
|
|
|
|
|
|
|
|
|
Use the classic deli combo of lox and bagels for this sandwich. The salmon is replaced with a colorful mix of vegetables and avocado.
|
|
|
INGREDIENTS
1/2 of an 8-ounce tub light cream cheese (1/2 cup)
1 tablespoon snipped fresh dill or 1 teaspoon dried dill
1/8 teaspoon ground black pepper
4 whole wheat bagel halves, toasted, or 4 slices whole wheat bread, toasted
1/2 of a medium cucumber, thinly sliced
1/2 of a medium onion, thinly sliced
1/2 of a medium avocado, halved, pitted, peeled, and thinly sliced
3/4 cup bottled roasted red sweet peppers, drained and cut into thin strips
Fresh dill sprigs (optional)
|
|
DIRECTIONS
1. In a small bowl, stir together cream cheese, snipped or dried dill, salt, and black pepper. Spread bagel halves with the cream cheese mixture. Top with cucumber slices, onion slices, avocado slices, and red pepper strips. If desired, top with fresh dill sprigs. Makes 4 servings.
|
|
|
|
|
|
|
|
|
|
|
These fall flavors layer on an open-faced bagel to make a meatless sandwich for breakfast or lunch. Add deli turkey or ham if you want a more filling sandwich.
|
|
|
INGREDIENTS
2 teaspoons snipped fresh chives
1/4 teaspoon pumpkin pie spice or ground cinnamon
1/8 teaspoon cayenne pepper
2 small red and/or green apples
4 bagels or English muffins, split
Pumpkin Cream Cheese (recipe follows)
1/2 cup coarsely chopped pecans or walnuts, toasted
|
|
DIRECTIONS
1. For glaze: In a small saucepan, combine apple jelly, chives, lemon juice, pumpkin pie spice and cayenne pepper. Heat and stir over medium heat until bubbly. Remove from heat; set aside to cool slightly.
2. For apples: Core apples and cut crosswise into 1/4-inch-thick rings. Toss apple slices with glaze. Set aside.
3. For a charcoal grill: Grill apple slices on the lightly greased rack of an uncovered grill directly over medium coals for 5 to 6 minutes or until tender, turning once. (For gas grill: Preheat grill. Reduce heat to medium. Place apple slices on lightly greased grill rack over heat. Cover and grill as above.)
4. Place bagels, cut side down, next to apple slices the last 2 minutes of grilling or until toasted.
5. To serve, spread desired amount of the Pumpkin Cream Cheese on the toasted sides of each bagel. Sprinkle with pecans or walnuts and top with the apple slices. Makes 8 servings.
|
|
|
|
|
|
|
