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Everything Bagel

 
One serving costs about $1.07

$1.07 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 vegetarian,dairy-free,dairy free,lacto ovo vegetarian side dish
spoonacular Score:77%

Spoonacular Score: 77%

 

Everything Bagel might be just the side dish you are searching for. One serving contains 356 calories, 11g of protein, and 10g of fat. For $1.07 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 1 would say it hit the spot. Head to the store and pick up cornmeal, onion, salt, and a few other things to make it today. It is a good option if you're following a dairy free and vegetarian diet. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 78%. This score is pretty good. Try Bagel Dogs or Mini-Bagel Dogs, Everything Bagel Bun, and Everything Bagel Dip for similar recipes.

Ingredients

Servings:
0.25 oz
0.25 oz dry active yeast
dry active yeast
1
1  egg yolk
egg yolk
2.5 cups
2.5 cups flour
flour
some
some garlic powder
garlic powder
1.5 Tbsps
1.5 Tbsps granulated sugar
granulated sugar
1.5 tsps
1.5 tsps granulated sugar
granulated sugar
some
some kosher salt
kosher salt
some
some onion
onion
some
some poppy seed
poppy seed
1 tsp
1 tsp salt
salt
some
some sesame seed
sesame seed
1 tsp
1 tsp vegetable oil
vegetable oil
1 cup
1 cup water
water
1 Tbsp
1 Tbsp yellow cornmeal
yellow cornmeal
0.25 oz dry active yeast
0.25 oz
dry active yeast
1  egg yolk
1
egg yolk
2.5 cups flour
2.5 cups
flour
some garlic powder
some
garlic powder
1.5 Tbsps granulated sugar
1.5 Tbsps
granulated sugar
1.5 tsps granulated sugar
1.5 tsps
granulated sugar
some kosher salt
some
kosher salt
some onion
some
onion
some poppy seed
some
poppy seed
1 tsp salt
1 tsp
salt
some sesame seed
some
sesame seed
1 tsp vegetable oil
1 tsp
vegetable oil
1 cup water
1 cup
water
1 Tbsp yellow cornmeal
1 Tbsp
yellow cornmeal

Equipment

baking sheet
baking sheet
wire rack
wire rack
bowl
bowl
oven
oven
pot
pot
baking sheet
baking sheet
wire rack
wire rack
bowl
bowl
oven
oven
pot
pot


Instructions

  1. Combine the warm water, yeast, and the 1.5 Tablespoons of granulated sugar in a mixer with a dough hook. Let stand 5 minutes until the yeast activates and the mixture becomes foamy.
  2. Gradually add 2 cups of the flour and the salt and mix with dough hook until combined.
  3. Slowly add the additional 1/2 cup flour while working with your hands. Turn onto a lightly floured surface and continue to knead until smooth and no longer sticky (add up to 1/2 cup more flour if necessary).
  4. Grease a large bowl with 1/2 teaspoon vegetable oil and roll the dough ball to cover all sides. Cover and let rise in a warm spot for about an hour (or until almost double in size).
  5. After an hour, punch the dough down and divide into 6 equal pieces. Roll each piece into a 6" log and combine the ends with a little moisture.
  6. Place the bagels on a greased cookie sheet, cover, and let rise again for 20 to 30 minutes (no longer).
  7. Preheat oven to 400 degrees.
  8. Bring a large pot of water, flavored with the 1.5 teaspoon of sugar, to a boil. Drop the bagels into the water and boil for 30 seconds to 1 minute, turning.
  9. Upon removal from the boiling water, place the bagels onto an oiled baking sheet covered in cornmeal.
  10. Bake for 5 minutes. Remove and brush with an egg yolk.
  11. Top with seasonings and put back into the oven for 28 to 32 minutes. After 20 minutes, turn oven down to 375 degrees.
  12. Remove when golden brown and hollow sounding.
  13. Cool on a wire rack.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.07
Ingredient
¼ ounces dry active yeast
1 egg yolk
2.5 cups flour
some garlic powder
1.5 tablespoons granulated sugar
some onion
some poppy seed
some sesame seed
1 teaspoon vegetable oil
1 tablespoon yellow cornmeal
Price
$0.27
$0.24
$0.42
$0.55
$0.02
$0.73
$2.28
$1.85
$0.02
$0.03
$6.40

Tips

Health Tips

  • Egg yolks are high in cholesterol, leading some people to recommend eating only egg whites or limiting egg consumption to one egg per day. However, new research suggests you might go ahead and eat your whole eggs. It turns out egg yolk contains valuable nutrients (the cartenoids that make it yellow are great for eye health, folic acid is great for brain health, and it has vitamins A, E, D, and K) and dietary cholesterol seems to have little influence on blood cholesterol levels.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • get more health tips

Cooking Tips

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.

  • Don't waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
355 Calories
10g Protein
9g Total Fat
57g Carbs
34% Health Score
Limit These
Calories
355
18%

Fat
9g
15%

  Saturated Fat
1g
12%

Carbohydrates
57g
19%

  Sugar
6g
8%

Cholesterol
32mg
11%

Sodium
593mg
26%

Get Enough Of These
Protein
10g
21%

Manganese
1mg
64%

Vitamin B1
0.73mg
49%

Folate
154µg
39%

Selenium
24µg
35%

Copper
0.6mg
30%

Iron
4mg
27%

Phosphorus
236mg
24%

Calcium
236mg
24%

Fiber
5g
23%

Vitamin B2
0.37mg
22%

Vitamin B3
4mg
21%

Magnesium
81mg
20%

Zinc
2mg
14%

Vitamin B6
0.26mg
13%

Potassium
294mg
8%

Vitamin B5
0.61mg
6%

Vitamin C
4mg
5%

Vitamin E
0.35mg
2%

Vitamin D
0.16µg
1%

covered percent of daily need

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