JALAPEÑO Archive - Kimberly Zett

Homemade Bagels

Kimberly — Wed, 14 Aug 2024 08:00:47 +0000

Homemade Bagels

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!

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

2 hrs

SERVES

8 bagels

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

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.

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.

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.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

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

LET’S MAKE A PIECE OF HAPPINESS

Homemade Bagels

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

Print Recipe

Description

Recommended Equipment

tall container
large bowl
damp cloth
oven
large pot

Ingredients

Units

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

In a tall container, briefly stir together the yeast mixture ingredients: lukewarm water, yeast, and sugar, then let it sit for 10 minutes.
Meanwhile, in a large bowl, mix the dry ingredients: flour, salt, and sugar. Add the yeast-water-sugar mixture and stir until just combined.
Transfer the dough to a clean work surface and knead by hand until it barely sticks anymore.
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.
Poke a hole in the center of each dough ball with your finger and form a bagel by stretching the dough evenly.
Place the bagels on parchment paper and let them rise for another 30 minutes.
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.
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.
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.
Remove the baking sheet and enjoy the bagels 🙂

Passive Time: 1 hr 30 min
Cook Time: 30 min

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

MORE PIECES OF HAPPINESS

Der Beitrag Homemade Bagels erschien zuerst auf Kimberly Zett.

Jalapeño Oil

Kimberly — Tue, 23 Jul 2024 11:29:45 +0000

Jalapeño Oil

JUMP TO RECIPE

JUMP TO VIDEO

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.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

50 min

SERVES

1 cup / 250 ml

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

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.

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.

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.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

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

LET’S MAKE A PIECE OF HAPPINESS

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

2 jalapeños
250 milliliters unrefined cold-pressed sunflower oil

Instructions

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.
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.
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.
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.
Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
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

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

MORE PIECES OF HAPPINESS

Der Beitrag Jalapeño Oil erschien zuerst auf Kimberly Zett.