Get ready to savor the ultimate fusion of flavors with the Everything But The Bagel Sandwich. This delightful creation brings together a medley of textures and tastes, all inspired by the beloved seasoning mix. Perfect for breakfast, lunch, or a satisfying snack, each bite captures the essence of crunchy bagel toppings paired with creamy layers and fresh ingredients. It’s a simple, yet tasty way to enjoy the classic bagel experience in sandwich form.
Steps
- Combine 2 cups of all-purpose flour with 1 teaspoon of instant yeast and ¾ teaspoon of salt in a bowl, ensuring they are well mixed.
- Add 1.25 cups of water and 1 tablespoon of olive oil to the dry ingredients and stir until a sticky dough forms, making sure there is no dry flour left.
- Loosely cover the bowl and allow the dough to rise at room temperature for approximately two hours, or until it has doubled in size and appears fluffy and bubbly.
- Sprinkle a bit of flour over the dough to prevent sticking, then transfer it onto a floured surface. Divide the dough into six equal portions.
- Shape each portion into a ball, using additional flour as needed to prevent sticking, and roll each into a circle 4 to 5 inches in diameter.
- Place the flattened dough rounds on a baking sheet lined with parchment paper and brush the tops with a thin layer of water.
- Sprinkle about one teaspoon of Everything But the Bagel Seasoning onto each round and let them rise for another 30 minutes at room temperature.
- Preheat your oven to 400ºF. Use your fingers to press dimples into the surface of each round to help keep them flat during baking.
- Bake the rounds for about 25 minutes, or until they turn golden brown, then remove them from the oven.
- Place the baked rounds on a cooling rack until they reach room temperature, then serve immediately or store in an airtight container in the refrigerator or freezer for later use.
Ingredients
- 2 cups of all-purpose flour (plus additional for dusting)
- ¾ teaspoon of salt
- 1 teaspoon of instant yeast (or bread machine yeast)
- 1.25 cups of water
- 1 tablespoon of olive oil
- 2 tablespoons of “Everything But The Bagel” seasoning
Nutritional Values
Calories: 1074 kcal | Carbohydrates: 198 g | Protein: 30 g | Fat: 18 g | Sodium: 3348 mg | Fiber: 12 g
FAQ
- What is “Everything but the Bagel” seasoning?
- “Everything but the Bagel” seasoning is a flavorful blend originally found on “everything” bagels. It typically includes dried onion, garlic, salt, sesame seeds, and poppy seeds. This seasoning became popular through Trader Joe’s and is now widely available in most grocery stores. If not available, you can make it at home using a simple recipe.
- How does the texture of these sandwich rounds compare to regular bread?
- These sandwich rounds have a sturdy texture since they are made from no-knead focaccia dough. Unlike soft white bread, they are designed to support sandwich toppings without becoming soggy, making them ideal for robust sandwiches.
- Is it possible to use whole wheat flour in this recipe?
- Yes, you can substitute up to half of the all-purpose flour with whole wheat flour in this recipe. However, using more than that can make the bread dense. If you opt for whole wheat flour, you may need to increase the water content slightly, as whole wheat flour absorbs more moisture.
- Can these sandwich rounds be frozen for later use?
- Absolutely! Once cooled to room temperature, you can store the rounds in a freezer-safe bag for up to three months. To thaw, let them sit at room temperature for 10-15 minutes or microwave for about 30 seconds. They can also be stored in the refrigerator for 3-4 days in an airtight container.
- What are the basic steps to make these sandwich rounds?
- To make these sandwich rounds, mix flour, salt, and yeast, then add water and olive oil to form a sticky dough. Let it rise for two hours, divide into six pieces, and shape into rounds. After adding the seasoning, let them rise again briefly, dimple them, and bake in a preheated oven at 400ºF for about 25 minutes until golden brown. Cool before serving or storing.
Tips
- When working with the sticky dough, use plenty of flour on your hands and work surface to prevent sticking, making it easier to shape and handle the dough.
- If you prefer a denser texture, you can substitute up to half of the all-purpose flour with whole wheat flour. Keep in mind that you may need to add a bit more water since whole wheat flour absorbs more moisture.
- To ensure your “Everything But the Bagel” seasoning sticks well to the sandwich rounds, brush a thin layer of water on top before sprinkling the seasoning.
- For long-term storage, let the sandwich rounds cool completely before placing them in a freezer bag. They can be stored in the freezer for up to three months and can be easily thawed at room temperature or with a quick microwave session.
Equipment
- Parchment Paper: Used for lining the baking sheet.
- Baking Sheet: A flat, rectangular metal tray used for baking the sandwich rounds.
- Rolling Pin: Used to flatten the dough into rounds.
- Cooling Rack: Allows the sandwich rounds to cool evenly after baking.
