No Hole Sandwich Bagels Recipes

THE BEST BAGELS {STEP-BY-STEP}

Steps:

• Line two half-size baking sheets with parchment paper (spray the parchment with cooking spray to help avoid sticking, optional) and set aside. Heat water in the microwave on high for 1 to 2 minutes or on the stove until it is between 110 and 130 degrees F.
• In a stand mixer add water, salt, 3 tablespoons brown sugar, about half of the flour, and the yeast on the top. Turn on mixer and add additional flour as needed to form a firm but still soft dough (see note). Dough should clear the sides and bottom of the bowl while it is mixing. It should be firmer than a roll or bread dough, but not so over floured that it becomes tough. Let mixer knead dough for 6 minutes to develop the gluten.
• Divide dough into 12 pieces (about 4 ounces each) and roll each into a ball. Cover the dough balls and let rest for 5 minutes to relax the dough.
• Once they have rested, one-by-one use your thumb to gently poke a hole in the center and carefully stretch the hole with your fingers until it is about an inch wide. For best looking bagels work quickly and gently, not worrying about trying to shape a perfect bagel. The less you handle them at this stage the better looking your bagels will be. Place the shaped bagels on the prepared baking sheets (6 per sheet). Cover them and let them rise for 20-30 minutes.
• While bagels are rising preheat the oven to 400 degrees F. Heat 3-4 quarts of water in a wide-diameter pan with 4 tablespoons brown sugar to a boil, stirring to dissolve the brown sugar. You can use a large pot or a deep straight-edge skillet. Then adjust the heat until it stays at a low boil.
• After bagels have risen, transfer them, three at a time, to the simmering water so that the bottom (or ugly side) is facing up. Increase the heat under the pan to bring the water back up to a gently simmering boil, if necessary. Cook the bagels for 30 seconds to 1 minute, flip them over using a wide slotted spatula, and cook 30 seconds to 1 minute more. Using a wide slotted spatula, carefully remove the bagels from the water and place them back on the baking sheet. Repeat with the remaining bagels.
• Top the bagels with your desired ingredients or keep them plain. For a dry topping, such as sesame seeds or poppy seeds, whisk together 1 egg with 1 tablespoon water and brush each bagel with the mixture before topping heavily with seeds or spices. If using Asiago or another cheese, there is no need to brush the bagels with an egg wash, simply place the shredded cheese on the bagels.
• Bake one sheet of bagels at a time for 20 to 25 minutes, or until they're as deep brown as you like. Remove the bagels from the oven, and cool completely on a wire rack.

OUR BEST 25+ BAGEL SANDWICH RECIPES (+BAGEL GRILLED CHEESE)

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.

NO HOLE SANDWICH BAGELS

Steps:

• In a mixer bowl, whisk together water yeast and sugar. Stir in one cup of the flour and salt. Add most of remaining flour and stir with a wooden spoon to make a soft mass. Attach dough hook or hand knead 8 to 10 minutes. Allow dough to rest, covered with a tea towel for about 45 minutes. Meanwhile, line two large baking sheets with baking parchment and lightly sprinkle with corn meal.
• Preheat oven to 450°F
• Prepare topping by covering onions with hot water and allow to soak for 15 minutes. Drain, toss with oil and poppy seeds. Set aside.
• Deflate dough and divide in two. Divide each half section of dough into six equal pieces. Allow dough to rest ten minutes. Roll or stretch each portion into a 6 inch circle. Be careful not to overwork the dough. Place bagels on prepared baking sheets. Lightly glaze outer perimeter with egg wash. Spoon on about two teaspoons of prepared onion topping and a little bit of coarse salt (optional). Cover with a floured tea towel and allow to rise 30-40 minutes or until puffy. Bake until golden brown (25-30 minutes). If bagels brown too fast, reduce heat to 425°F For thicker bagel sandwiches allow to rise longer.