EASY BAGEL RECIPE

This easy homemade bagel recipe is made from scratch with just four (5) ingredients – flour, Greek yogurt, egg white, baking powder and salt!  No yeast, no boiling, no fancy mixer. Bake them in the oven or in the air-fryer!

Ingredients

  • 1 cup (5 oz) unbleached all purpose flour, whole wheat or gluten-free mix*
  • 2 teaspoons baking powder (make sure it’s not expired or it won’t rise)
  • 3/4 teaspoon kosher salt (use less if using table salt)
  • 1 cup non-fat Greek yogurt (not regular yogurt, it will be too sticky)
  • 1 egg white (beaten (whole egg works fine too))
  • optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes**

Instructions

Oven Method:

  • Preheat oven to 375F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.
  • In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
  • Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).
  • Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels. (or you can make a ball and poke a hole in the center then stretch it slightly)
  • Top with egg wash and sprinkle both sides with seasoning of your choice. Bake on the top rack of the oven for 25 minutes. Let cool at least 15 minutes before cutting.

Air Fryer Method:

  • In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
  • Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 20 turns (it should not leave dough on your hand when you pull away).
  • Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels.
  • Top with egg wash and sprinkle both sides with seasoning of your choice.
  • Preheat the air fryer 280F degrees. Transfer in batches without overcrowding and bake 15 to 16 minutes, or until golden. No need to turn. Let cool at least 15 minutes before cutting.

Prosciutto and Buffalo Mozzarella

065

Prosciutto and Buffalo Mozzarella

This is just so easy and presented well.

Thinly sliced prosciutto
Sliced Buffalo Mozzarella
Breadsticks
Plate it accordingly!
So good, so easy!! Enjoy!

Pizza Buns

20140914-200149-72109666.jpg

 

Pizza Buns

Ingredients

For the pizza bun dough:
2 1/2 – 3 cups all-purpose flour
2 tsp. sugar
1 tsp. salt
2 1/4 tsp. instant yeast
1 cup of quite warm water (120-130° F.)
1 Tbsp. vegetable, canola or any other neutral tasting oil

For the toppings:
350 ml. (12 oz. or 1 1/2 cups) of your favourite pizza sauce
3 cups shredded cheese

Instructions

1.For the dough: In a large bowl or the bowl of a stand mixer fitted with the kneading hook, mix together 2 1/2 cups of the flour, the sugar, salt and instant yeast. In a measuring cup, combine the warm water with the oil. Add this to the dry ingredients and mix to combine. Knead by hand or with the mixer until the dough comes together in a ball and is smooth. It shouldn’t stick to your hands or be dry and crumbly (**add more flour in 1/8 cup increments or more water in Tablespoons, as necessary to achieve this). Grease a bowl and place the dough ball into the bowl. Cover with plastic wrap and let rise until doubled, about 30 – 45 minutes, depending on how warm your kitchen is.

2.Get two baking sheets ready

3.Remove the dough to a floured cutting board. Cut the dough evenly in half. Cut each half in half again. Cut each piece in half again, to make multiple pieces.

4.Rolling: Dust a rolling pin and your rolling surface lightly with flour. Take a piece of dough and roll into a shape about 1/4-inch thick. Place the dough shape onto the prepared baking sheet. Repeat with each dough ball, placing each on the prepared sheets (you can place them fairly close together as they don’t spread much).

20140914-200026-72026367.jpg

5.Topping: With all your rolled dough on the baking sheets, using a teaspoon from your cutlery drawer (not the measuring kind) top each piece with a heaping teaspoon of pizza sauce (about as much as it will hold) and spread it over the top, going as far to the edges as you can without it going over the sides.

20140914-200048-72048953.jpg

6.Top with a generous amount of cheese. Repeat with all the buns.

20140914-200106-72066470.jpg

6.Baking: Preheat oven to 375° F. Place baking sheets in the centre of the oven. Bake for 18-20 minutes (for thin buns – longer if you made fewer, thicker buns). then remove buns to a cooling rack.

20140914-200110-72070281.jpg

Nana’s Fadgies

Nana's Fadgies

 

Nana’s Fadgies

 

For my Nana-she always had warm fadgies waiting for us after school

Wet Ingredients:
1 c hotish tap water (not boiling)
1 tsp white sugar
1 tbsp yeast

½ c scalded milk (not boiling hot)
¼ c white sugar
¼ c melted lard or vegetable oil

Dry ingredients:
4¼ c white flour
1 Tsp Salt.

Wet ingredients: Using a 2 cup measure, add sugar to hotish water and stir and then add the yeast but do not stir until risen ( about 15 to 20 minutes) and then thoroughly stir until dissolved. Then add milk, extra sugar and melted lard (or oil) and stir. I scald milk and melt lard in microwave at the same time.

Dry ingredients: Put the flour and salt into then Cuisinart, add the Wet Ingredients a little at a time, cover and lock and turn machine on (knead) and when the dough is soft and very elastic, but not sticky. If it is sticky add more flour ¼ cup at a time and knead some more. Form into a ball of dough.

Lightly grease a bowl, place ball of dough in the bowl, cover with a clean tea towel and leave in a warm place to rise, the dough needs to at least double in size, this should take 40 to 50 minutes.

Remove the dough from the bowl and on a floured surface roll the dough out as pastry to 1 inch depth and cut into squares/triangles or take small amounts and make into balls. Place onto ungreased (or very, very little greased) baking trays and again cover with clean tea towels, place in a warm area and leave to rise for 30 to 40 minutes, the bread should again double in size.

Preheat oven bake 425 degrees and bake for approx 10 to 14 minutes and then place on a wire tray to cool.

For pizza crust:
1.5c luke warm water
1 tsp white sugar
1 tbsp yeast

This slideshow requires JavaScript.

Nana’s Fadgies

Nana's Fadgies

For my Nana-she always had warm fadgies waiting for us after school

Wet Ingredients:
1 c hotish tap water (not boiling)
1 tsp white sugar
1 tbsp yeast

½ c scalded milk (not boiling hot)
¼ c white sugar
¼ c melted lard or vegetable oil

Dry ingredients:
4¼ c white flour
1 Tsp Salt.

Wet ingredients: Using a 2 cup measure, add sugar to hotish water and stir and then add the yeast but do not stir until risen ( about 15 to 20 minutes) and then thoroughly stir until dissolved. Then add milk, extra sugar and melted lard (or oil) and stir. I scald milk and melt lard in microwave at the same time.

Dry ingredients: Put the flour and salt into then Cuisinart, add the Wet Ingredients a little at a time, cover and lock and turn machine on (knead) and when the dough is soft and very elastic, but not sticky. If it is sticky add more flour ¼ cup at a time and knead some more. Form into a ball of dough.

Lightly grease a bowl, place ball of dough in the bowl, cover with a clean tea towel and leave in a warm place to rise, the dough needs to at least double in size, this should take 40 to 50 minutes.

Remove the dough from the bowl and on a floured surface roll the dough out as pastry to 1 inch depth and cut into squares/triangles or take small amounts and make into balls. Place onto ungreased (or very, very little greased) baking trays and again cover with clean tea towels, place in a warm area and leave to rise for 30 to 40 minutes, the bread should again double in size.

Preheat oven bake 425 degrees and bake for approx 10 to 14 minutes and then place on a wire tray to cool.

For pizza crust:
1.5c luke warm water
1 tsp white sugar
1 tbsp yeast

This slideshow requires JavaScript.

Apple Coleslaw

20150616-200152-72112638.jpg

Ingredients

Poppy Seed Honey Dressing:

1/4 cup cider vinegar
1 cup mayonnaise
1/3 cup poppy seeds
1/3 cup honey
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 medium cabbage, cored, finely shredded
1 purplemedium cabbage, cored, finely shredded
4 large apples, chopped
1 cup cranberries, optional
1 cup of pecans

Directions

Prepare the Poppy Seed Dressing. In a medium bowl, combine all the ingredients together until well blended. Set aside.

Prepare the salad. In a large bowl, combine the cabbage, apples,  cranberries, and pecans. Pour in the reserved dressing and toss until well blended. Refrigerate at least 1 hour before serving, mixing the salad at least once to evenly distribute the dressing.

20150616-200348-72228374.jpg

Pizza Buns

20140914-200149-72109666.jpg

Ingredients
For the pizza bun dough:
2 1/2 – 3 cups all-purpose flour
2 tsp. sugar
1 tsp. salt
2 1/4 tsp. instant yeast
1 cup of quite warm water (120-130° F.)
1 Tbsp. vegetable, canola or any other neutral tasting oil

For the toppings:
350 ml. (12 oz. or 1 1/2 cups) of your favourite pizza sauce
3 cups shredded cheese

Instructions
1.For the dough: In a large bowl or the bowl of a stand mixer fitted with the kneading hook, mix together 2 1/2 cups of the flour, the sugar, salt and instant yeast. In a measuring cup, combine the warm water with the oil. Add this to the dry ingredients and mix to combine. Knead by hand or with the mixer until the dough comes together in a ball and is smooth. It shouldn’t stick to your hands or be dry and crumbly (**add more flour in 1/8 cup increments or more water in Tablespoons, as necessary to achieve this). Grease a bowl and place the dough ball into the bowl. Cover with plastic wrap and let rise until doubled, about 30 – 45 minutes, depending on how warm your kitchen is.

2.Get two baking sheets ready

3.Remove the dough to a floured cutting board. Cut the dough evenly in half. Cut each half in half again. Cut each piece in half again, to make multiple pieces.

4.Rolling: Dust a rolling pin and your rolling surface lightly with flour. Take a piece of dough and roll into a shape about 1/4-inch thick. Place the dough shape onto the prepared baking sheet. Repeat with each dough ball, placing each on the prepared sheets (you can place them fairly close together as they don’t spread much).

20140914-200026-72026367.jpg

5.Topping: With all your rolled dough on the baking sheets, using a teaspoon from your cutlery drawer (not the measuring kind) top each piece with a heaping teaspoon of pizza sauce (about as much as it will hold) and spread it over the top, going as far to the edges as you can without it going over the sides.

20140914-200048-72048953.jpg

6.Top with a generous amount of cheese. Repeat with all the buns.

20140914-200106-72066470.jpg

6.Baking: Preheat oven to 375° F. Place baking sheets in the centre of the oven. Bake for 18-20 minutes (for thin buns – longer if you made fewer, thicker buns). then remove buns to a cooling rack.

20140914-200110-72070281.jpg