Posts tagged ‘homemade’

December 7, 2012

Everything Bagels

I was terrified while making these because I really thought I was failing, but the results proved otherwise!


A little flat (confession: bread flour was past the expiration date. Maybe that had something to do with it?), a little heavy on the toppings (I turned bagels upside down onto a plate with the toppings which basically meant I had to quadruple the correct amount) and I had to use onion powder instead of dried onion flakes (I really thought I had some!). These are some lessons I learned, I will keep this in mind with the next batch. Believe me, there will be many more batches!

Helloo sweatpants.


A little time consuming but mostly it’s to wait for the dough to rise…and rise again.


So whenever I decide to have a bagel on the go my order is always the same, an everything bagel with veggie cream cheese. With all the different flavored cream cheeses-es out there, I honestly have no idea what any others taste like besides veggie (ok ok I DO know what plain tastes like). Same goes with the bagels that exist. Blueberry, cinnamon raisin, pumpernickel? No thanks, not interested.

Give me EVERYTHING. Unless fennel is included in the topping. Blech.


I used to work at a Bruegger’s Bagels back in the day and they have a jalapeno cheddar bagel that I would be very interested in creating at home. I remember it being rather good, especially with sandwich fixin’s stuffed between two slices.


I made these very late one night. I was trying to occupy my time while waiting for my husband to get home from work. On his way home he called me and I mentioned what I was up to and if he wanted, he could try to find a store/gas station that was open and grab us some cream cheese for the morning. I didn’t even care if it was plain cream cheese…I needed to try one in the morning.

Well since he is super sweet (and smart) he stopped at a Tim Horton’s on the way home and ordered a small tub of veggie cream cheese because he knew how much I loved that particular flavor. 

You better believe we each ate a bagel that night fresh out of the oven, slathered with some of the newly purchased cream cheese.


He’s so good to me. 

Homemade Everything Bagels {slightly adapted from here}
Makes 12-15 bagels


  • 2 cups warm water
  • 2 packets active dry yeast
  • 3 tbsp sugar
  • 3 cups all-purpose flour, plus more for dusting
  • 2 1/2 cups bread flour
  • 1 tsp salt
  • 1 tbsp baking soda
  • Egg white
  • 2 tbsp each poppy seeds, sesame seeds, dried onion flakes *if you only have onion powder, use 2 tsp
  • 1 tbsp coarse salt


In the bowl of an electric mixer (or large bowl if mixing by hand), combine water, yeast and sugar. Stir to combine and let sit until foamy, approx. 10-15 minutes. Meanwhile, in a medium bowl mix salt, 2 cups of all-purpose flour and 2 cups of bread flour. When yeast mixture is foamy, gradually add in the flour with the mixer on low speed (or by hand). After 5-6 minutes, if the dough is sticky add remaining bread flour and 1/2 cup all-purpose flour. Mix until dough is combined.

Remove the dough from the bowl and knead a few times with your hands, form into a ball. If the mixture is still sticky, add remaining 1/2 cup of all-purpose flour. Place dough into a large bowl that has been brushed with oil. Turn the dough to coat with oil and sit in a warm place for approx. 1 hour, until dough has doubled in size.

Once doubled, punch dough down and place it on the counter that has been lightly covered with flour to avoid any sticking. Using a kitchen scale, measure out dough into 2.5-3 ounce pieces (I got 15). If you don’t have a kitchen scale, divide dough into 12-15 evenly sized pieces. Roll the dough into balls and place onto two oiled baking sheets. Try to space them out so they don’t stick together. Cover and let rise for 30 minutes. Meanwhile, get egg white into a small bowl and mix poppy seeds, sesame seeds, dried onion flakes and salt in a small bowl. Set aside. 

After 30 minutes, bring a large pot of water with baking soda to a boil. Meanwhile, take each piece of dough and poke a hole in the middle to create the bagel “look”. Place back down on the baking sheet and let rest while waiting for the water to come to a rolling boil.

Preheat oven to 400°F.

Grease another baking sheet (I know, you go through a lot of baking sheets! I had to stop and wash mine halfway through). Carefully add 3-4 bagels to the boiling water, making sure not to crowd. Let cook for 2 minutes on one side, flip and cook for another 30 seconds. Remove bagels with a slotted spoon, one at a time, and place onto the newly greased baking sheet for baking. Brush with some of the egg white and sprinkle seed mixture onto each bagel. Press down with a spoon to ensure sticking. Once all the bagels (or as many will fit onto the baking sheet) are on the baking sheet, place in the oven and bake for 25-28 minutes (checking after 20 minutes to make sure they aren’t getting too brown). Repeat with the other bagels until all have been able to cook in the oven.

Let cool before serving. Put any leftovers in the freezer, slicing first if desired. When ready to use, toss frozen ones right into the toaster!

**Print this Recipe**

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November 30, 2012

Homemade English Muffins


No one has ever said “this does NOT taste better homemade”. And if they have, slap them for me.

Whenever I make homemade goodies, I become more and more excited about the possibilities of other homemade items that I can (and should) start making on a regular basis. Well folks, ENGLISH MUFFINS have just been added to my I-will-never-buy-again list.


We ate a couple LOT when they first came out of the oven because they were so irresistible. Once we were able to cut ourselves off, I saved the remainder in a zip lock bag and tossed them on the counter. I thought I would have to freeze most of them but oh no…they didn’t last. We made english muffin pizzas with the remainder! (Broccoli and spinach for me, hamburger and jalapenos for my man friend.)



So other than shoveling them in our mouths straight outta the oven and as a base for mini pizzas, I managed to try one toasted with apple butter. I had some left over from the mini apple pie cheesecakes. What a great snack! I would have continued to eat them this way alongside a mug of tea (I am trying to swap my 6 cups of coffee in the morning with green tea), but unfortunately they just didn’t last that long.

Oh, but LUCKILY!! I still have all the ingredients here to make another batch, which I will do as soon as I clean the kitchen. Ugh. That may be awhile.

*I admit, these photos are pretty lame. But so is the fact that the sun sets at 4pm and I have zero light when cooking! So there! Ok Ok…I’ll try harder, you convinced me.

English Muffins {Recipe from Foodess}


  • 1 1/2 cups milk
  • 1/4 cup cold butter, cubed
  • 1 egg, beaten
  • 1/4 cup plain yogurt
  • 4 cups all purpose flour (or 2 cups whole wheat, 2 cups all purpose)
  • 1 tbsp granulated sugar
  • 2 1/4 tsp instant or rapid rise yeast
  • 1 1/2 tsp salt
  • Cornmeal, for dusting skillet


In large microwave-safe measuring cup, microwave milk on high power until starting to simmer at edges, about 2 1/2 minutes. Stir in cold butter until melted. When mixture has cooled to warm, stir in beaten egg and yogurt.

Combine flour, sugar, yeast and salt in the bowl of a standing mixer. With mixer speed on low (using beater attachment), slowly add milk mixture. Beat 1 minute, until thoroughly combined. Dough will be very wet. Cover with saran wrap and place in a warm spot to rise for one hour.

Scrape dough from bowl onto a floured work surface. Lightly flour the top of dough, and pat down until it is about 1/2 inch thick. Use a floured 3” biscuit cutter (or a upside-down drinking glass) to make rounds. Gather up scraps of dough and repeat. Use a floured spatula to pick up the English muffins as you go, and set them aside to rise for 20 minutes.

Meanwhile, preheat oven to 400 degrees F and heat a skillet (or two) over medium heat. Dust skillet generously with cornmeal. Place English muffins 1 inch apart in skillet and cook 3-4 minutes, until golden brown on bottom. Flip and cook another 3-4 minutes on other side. Transfer to baking sheet as they’re done. Once all English muffins have been browned, bake in center of oven for 7-10 minutes, until they sound hollow when you tap their tops.

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