Homemade Bagels

Homemade Bagels

von | Aug. 14, 2024 | 60 TO 120 MINUTES, ALL YEAR, BREAD, BREAKFAST, BRUNCH, CHEDDAR, CHEWY, DOUGH, INTERMEDIATE, JALAPEÑO, UP TO 500, US AMERICAN, VEGETARIAN

Homemade Bagels

Homemade Bagels

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August 15, 2024 by Kimberly

Indulge in these cozy, chewy homemade bagels with irresistible toppings! Perfect for breakfast or brunch, they bring a warm, homemade touch to your mornings. Once you try these, you’ll never buy bagels again!

2 HOURS

INTERMEDIATE

VEGETARIAN

US AMERICAN

274 PER BAGEL

CHEWY

BRUNCH

BREAKFAST

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Imagine starting your day with the warm, comforting aroma of freshly baked bagels wafting through your kitchen. These delightful homemade bagels are not only easy to make but also offer a chewy, satisfying bite that pairs perfectly with your favorite toppings. Whether you prefer the nutty flavor of sesame seeds, the subtle crunch of poppyseeds, the spicy kick of cheddar and jalapeno, or the classic mix of everything bagel seasoning, there’s a bagel for everyone to love.

How to serve
Slice them in half and spread on some creamy butter, tangy cream cheese, or your favorite jam. They also make fantastic bases for sandwiches – think smoked salmon with capers and red onion on a sesame bagel, or a turkey and avocado combo on a poppyseed bagel. For a real treat, try a cheddar and jalapeno bagel with a smear of guacamole. These bagels are versatile enough to be enjoyed any time of day, making them a must-have in your kitchen.

How to store
To keep your bagels fresh, store them in an airtight container at room temperature for up to two days. For longer storage, slice them in half and freeze them. When you’re ready to enjoy, simply pop them in the toaster straight from the freezer. This way, you’ll always have a delicious bagel ready whenever the craving strikes.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Homemade Bagels
Homemade Bagels
Homemade Bagels
„Let’s make a piece of happiness“
Print
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Homemade Bagels

Homemade Bagels

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  • Author: Kimberly
  • Total Time: 2 hrs
  • Yield: 8-12 1x
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Description

Recommended Equipment

  • tall container
  • large bowl
  • damp cloth
  • oven
  • large pot

Ingredients

Units Scale

DOUGH – YEAST MIXTURE

  • 500 milliliters lukewarm water
  • 7 grams active dry yeast
  • 1 tbsp sugar

DOUGH – DRY INGREDIENTS

  • 900 grams bread flour (in Germany flour type 550)
  • 2 tsp salt
  • 30 grams white sugar

WATER BATH

  • 2 liters simmering water
  • 1/4 cup brown sugar

TOPPINGS

  • white sesame seeds
  • poppy seeds
  • everything but the bagel seasoning
  • cheddar & jalapeño

Instructions

  1. In a tall container, briefly stir together the yeast mixture ingredients: lukewarm water, yeast, and sugar, then let it sit for 10 minutes.
  2. Meanwhile, in a large bowl, mix the dry ingredients: flour, salt, and sugar. Add the yeast-water-sugar mixture and stir until just combined.
  3. Transfer the dough to a clean work surface and knead by hand until it barely sticks anymore.
  4. Shape the dough into 8 balls of 180g / 6oz each for large bagels or 12 balls of 120g / 4oz each for smaller bagels. Let them rest under a damp cloth for about 20 minutes.
  5. Poke a hole in the center of each dough ball with your finger and form a bagel by stretching the dough evenly.
  6. Place the bagels on parchment paper and let them rise for another 30 minutes.
  7. Preheat the oven to 175°C / 350°F. Bring water to a simmer in a large pot and dissolve the brown sugar in it. Simmer each bagel for 1 minute on each side.
  8. Remove the bagels from the water and dip them in your favorite toppings or leave them plain. I like using poppy seeds, sesame seeds, everything but the bagel seasoning, or jalapenos and cheddar cheese.
  9. Once all bagels are topped, place them on a parchment-lined baking sheet and bake in the oven for about 25-30 minutes depending on their size.
  10. Remove the baking sheet and enjoy the bagels 🙂
  • Passive Time: 1 hr 30 min
  • Cook Time: 30 min

Jalapeño Oil

Jalapeño Oil

von | Juli 23, 2024 | 30 TO 60 MINUTES, ADVANCED, INTERNATIONAL, JALAPEÑO, MEXICAN, MICHELIN, OILS, SPICY, SUMMER, UP TO 500, VEGAN

Jalapeño Oil

Jalapeño Oil

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July 23, 2024 by Kimberly

Jalapeño oil is the zesty kick your meals have been missing! It’s easy to make and instantly elevates any dish with its spicy, flavorful punch.

50 MINUTES

ADVANCED

VEGAN

INT.

40 PER TSP

SPICY

MICHELIN

OIL

SUMMER

INTRODUCTION

ABOUT THE RECIPE

Discover the magic of homemade jalapeño oil! This simple condiment adds a vibrant, spicy flair to your dishes. It’s a fantastic way to introduce a punch of flavor with minimal effort. Whether you’re drizzling it over pizza or stirring into soups, it’s guaranteed to impress.

How to serve
Drizzle it over your morning eggs to kickstart your day or add a dash to your pasta for an evening treat. It’s perfect for enhancing grilled meats or as a zesty addition to your salad dressings. Experiment and let your taste buds lead the way! I love to eat it in this Spicy Rice Shrimp Bowl & Mango Avocado Salsa.

How to store
Keep your jalapeño oil in an airtight container in the fridge. It stays fresh and flavorful for up to 1-2 weeks, ready to add a spicy note whenever you need it.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Jalapeño Oil
Jalapeño Oil
Jalapeño Oil
„Let’s make a piece of happiness“
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Jalapeño Oil

Jalapeño Oil

  • Author: Kimberly
  • Total Time: 50 min
  • Yield: 250 ml / 1 cup 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • blender
  • medium-sized saucepan
  • whisk
  • a bowl which the medium saucepan fits into
  • 2 medium-sized bowls
  • 2 fine sieves
  • sealable container (oil bottle)
  • ice cubes
  • coffee filter

Ingredients

Units Scale
  • 2 jalapeños
  • 250 milliliters unrefined cold-pressed sunflower oil

Instructions

  1. Cut the stems off and put the jalapeños into the blender. Pour in the oil. Blend on the highest setting until there are only tiny pieces of the jalapeños left.
  2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 103°C (217°F), and maintain this temperature for the next 10-15 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
  3. Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl and another fine sieve strainer, with a coffee filter inside it, over another medium-sized bowl.
  4. Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and pour the oil into the prepared fine sieve to catch the coarse particles.
  5. Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
  6. Allow the oil to drip through for about 30 minutes or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.
  • Prep Time: 5 min
  • Passive Time: 30 min
  • Cook Time: 15 min