top of page
  • Lucia Borzillo

Bagels & Lemon-Blueberry Bars


Move over scones. We have a new favorite breakfast treat. Bagels.


These are not your ordinary boiling-in-water bagels. No. These are super easy and really tasty. They remind me of the bagels from my favorite bagel shop, Dekes.


I found this recipe on SkinnyTaste.com. You have to read the original recipe on the SkinnyTaste.com site. There is a lot of information on options for making these bagels.


I am writing this post on Saturday morning and there has already been a request for this recipe to be made quite often!


Easy Bagel Recipe

Ingredients-

1 cup unbleached all-purpose flour, whole wheat or gluten-free mix*, (5 oz in weight)

2 teaspoons baking powder, make sure it's not expired or it won't rise

3/4 teaspoon kosher salt, use less if using table salt

1 cup non-fat Greek yogurt, not regular yogurt, it will be too sticky (Stonyfield)

1 egg white or whole egg, beaten

Method-

(you can also make these in an air fryer, see SkinnyTaste.com for that info)

Preheat oven to 375F.

If using parchment paper, spray with oil to avoid sticking.

In a medium bowl combine the flour, baking powder, and salt and whisk well.

Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.

Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).

Divide into 4 equal balls.

Roll each ball into 3/4-inch thick ropes and join the ends to form bagels. (or you can make a ball and poke a hole in the center then stretch it slightly)

Top with egg wash and sprinkle both sides with the seasoning of your choice.

Bake on the top rack of the oven for 25 minutes.

Let cool for at least 15 minutes before cutting.


Lemon-Blueberry Bars

I had lemons and blueberries in the fridge. I decided to try Lemon-Blueberry Bars from the New York Times. The recipe is from Melissa Clark. It was easy to follow and relaxing to bake and the finished bake looked very pretty.


We cut into it today to see what it tastes like. Delicious but really lemony. Like very lemony. I am planning on having some tonight with some vanilla ice cream.


I cut the recipe in half and baked it in a round 6-inch cake pan. This is the recipe with the measurements cut in 1/2.


Ingredients-

FOR THE CRUST

80 grams all-purpose flour

20 grams of confectioners’ sugar, plus more for dusting

1/2 teaspoon finely grated lemon zest

1/8 teaspoon fine sea salt

70 grams cold unsalted butter, cubed

FOR THE CURD

150 grams granulated sugar

90 milliliters fresh lemon juice (from 2 to 4 lemons)

2 large egg yolks

1 large egg

1 teaspoons cornstarch

Pinch of fine sea salt

57 grams unsalted butter (1/2 stick), diced

1/2 tablespoon finely grated lemon zest

40 grams fresh blueberries

Method-

Heat oven to 325 degrees and line a 6-inch round baking dish with parchment paper so it hangs over the edges on all sides by a few inches.

Make the crust:

Combine the flour, confectioners’ sugar, lemon zest, and salt.

Add butter and mix using a pastry cutter to cut in butter, clumping the mixture together in your hands until it holds together.

Press dough into the prepared pan.

Bake until lightly golden, 25 to 35 minutes.

As crust bakes, make the curd:

In a medium pot, whisk together the granulated sugar, lemon juice, egg yolks, whole egg, cornstarch, and fine sea salt until well combined.

Place over medium heat and stir with a heatproof rubber spatula (or wooden spoon) making sure to scrape around the sides and edges of the pot, until the mixture is simmering and thickened, 5 to 10 minutes. Bring mixture to a boil and let cook for about 30 seconds, but no longer than 1 minute. Immediately strain through a fine mesh sieve into a bowl.

Stir in butter, lemon zest and lemon zest, and stir until butter melts.

Stir in blueberries. Pour mixture over crust, then stir to evenly distribute berries.

Return to oven, and bake until blueberries begin to burst and curd starts to turn golden around the edges, 45 to 55 minutes.

Transfer to a wire rack to cool to room temperature.

Chill in the refrigerator until thoroughly cold before cutting, at least 3 hours.

Dust lightly with confectioners’ sugar right before serving.


7 views0 comments

Yorumlar


bottom of page