Use-Up-The-Bagels-Bread Pudding — Unwritten Recipes (2024)

FAQs

Use-Up-The-Bagels-Bread Pudding — Unwritten Recipes? ›

When it comes to what to make with leftover bagels, you have a bunch of options. You can add them to casseroles, turn them into bread crumbs or croutons, freeze them, or prepare them into frozen breakfast sandwiches.

When it comes to what to make with leftover bagels, you have a bunch of options. You can add them to casseroles, turn them into bread crumbs or croutons, freeze them, or prepare them into frozen breakfast sandwiches.

In general, bagels have a very simple formulation. The formula is very similar to simple bread or roll formulas: flour, salt, yeast, and water. What separates the bagel from the rest of the rolls are the flour quality and the processing. Traditional bagels were made with very high-protein, spring wheat flour.

All bagels are leavened (real bagels with yeast, whether commercial or sourdough, but I'd be surprised if even 1% of bad bagels are made with non-yeast leavening). The difference between an airy bagel and a tough bagel is the type of flour (high gluten) and the cooking process (boiled then baked).

The good news is that the calories from bagels are nutritious and good for you (when you forgo the chocolate chips or sugary toppings), so you can make room for them in your diet. As is often the case, portion size is most important. Opt for smaller bagels and stick to just a half.

The American Heart Association recommends eating at least three servings daily. To eat more whole grains, choose bagels with the terms whole wheat, whole grain or multigrain in the ingredients list. One medium whole-wheat bagel has 4 grams of fiber, per the USDA.

Sliced Deli Meats: Such as turkey, ham, or roast beef for savory bagel sandwiches. Cheese: Sliced cheddar cheese, Swiss Cheese, or goat cheese to complement the bagel. Cold-Smoked Salmon (Lox): Often paired with cream cheese for a classic combination.

Top your bagel with fried or scrambled eggs, breakfast sausage, cheese, and tomato. Use your bagel as the bread for any sandwich. If you have a hankering for any kind of sandwich, make a bagel sandwich by layering ingredients between your sliced bagel halves. Feel free to get creative with toppings and condiments!

Most bagels are made from refined flour, which has reduced fiber and vitamins. Flour is often enriched with additional vitamins, but not fiber.

It sets the outer layer of the dough, giving the bagel its distinctive chewiness. The boiling process gelatinizes the starches on the surface, creating a glossy, crackly crust during baking. Additionally, boiling gives the bagel its characteristic dense interior while maintaining a tender crumb.

What flour is best for bagels? ›

Bread flour – Because of its high protein content, bread flour makes these homemade bagels delightfully chewy. This recipe also works with all-purpose flour, they're just a bit less chewy than bagels made with bread flour. Maple syrup – It activates the yeast and gives the bagels a hint of sweetness.

Because of their shape-‑with no beginning and no end‑‑bagels symbolize the eternal cycle of life. In the old days, they were supposed to be a protection against demons and evil spirits, warding off the evil eye and bringing good luck.

Thus many theologians conclude that Christ would have used unleavened bread. St. John, in his rendition of the Gospel, says that the Last Supper took place the night before the feast of Unleavened Bread (cf. Jn 13), and some scholars argue that the bread would have been leavened.

Ever wondered why bagels have holes in the middle? The basic shape is hundreds of years old and serves lots of practical advantages besides an even cooking and baking of the dough. The hole also allowed them to be threaded or piled high on a dowel which made them easier to transport and display.

Another option is freezing your bagels. Frozen, they will keep for 3-4 months in an airtight bag. Don't forget to pre-slice them! Another “cool” face about freezing bagels: they don't even need to be thawed before toasting.

Soften stale bagels in the oven

For a tender inside with a hint of crispiness on the outside, wrap the bagel loosely with aluminum foil and set it on a baking tray after the quick soak. Bake in the preheated oven for about five minutes. Be mindful of removing the bagel with care, as it will be hot.

Display the bagels on either bagel stands, in a basket, on a tiered cupcake stand or on a cutting board. Use a sharpie to write the types of bagels on the butcher paper. Place the cooked bacon, smoked salmon and roast beef on a cutting board, place tongs on the side for serving the meat.

It is not recommended to store bagels in the refrigerator. Refrigerating bagels can cause them to become stale faster. Keep your bagels on the counter in a paper or zip-top bag, or freeze them for long-term storage.