Bagel recipe

New York styled Pizza Bagel Recipe: What has its origin in the Yiddish culture in the form of glazed yeast-raised doughnut-shaped wheat rolls with hard crusts underwent an easy transformation in the Long Island region of New York, if not completely, then partially, to give rise to the New York styled low-carb pizza bagel. Those who would like to know the further details, let it suffice to say that pizza bagels are bagels cooked with pizza toppings on them; the bread products are traditionally topped with cheese and tomato sauce. Occasionally, the pizza bagels also have a layer of cream cheese as a base upon which the toppings are laid and often vary as widely as pizza toppings do. A common item on the lunch tables, the pizza bagels are usually halved and covered with tomato sauce, cheese, and other toppings on each side; a conveyer toaster is then used to melt the cheese and warm the bagel by making it pass through an oven before serving it open-faced.

The Machine and Bagel Recipe: With fast food and restaurants becoming the fastest growing segment in the franchise industry, acquiring a bagel for lunch inside a mall or in some other commercial area has become a cakewalk, especially because there exists a large niche market looking for something different than the usual ham-n-eggs sandwiches. Bagel also happens to be one of the all-time-favorites of American residents. Thus, the automatic snack-choice for meetings, overtime work and seminars required a ready supply and was paid a heed as early as in 1963; the first name that comes to the mind in this aspect is the Thompson Bagel Machine. The company still manufactures the bagel-making equipment for serving the requirements of mass production – from large corporates to the retail bakery in the neighborhood, these machines are capable of producing anything between 5000 bagels and 1 million bagels per day without compromising on the quality, as certified by the BISSC.

Bagel Chip Recipe: Italian in origin, the bagel chip recipe comprises plain bagels and a variety of dips that imparts to it a strong crunch, a good texture, real nice crispness and a mild, raunchy seasoning. Mostly round-ish due to the radial cut, bagel chips often receive a horizontal cut as well that gives the chips a more bagel-like shape with a hole in the middle. To prepare the same, one shall require six thinly sliced plain bagels, 4 Tbsp extra-virgin olive oil, 1 minced clove of garlic, 1 Tbsp of minced fresh rosemary, 1/4 tsp sea salt and black pepper and 4 Tbsp freshly grated Parmesan cheese before putting it into the preheated oven (325 degrees) on baking sheets with parchment paper. The bagel slices are then to be put in a single layer and brushed with a mixture of olive oil, garlic, rosemary, salt and pepper. A 15 to 20 baking is enough to turn them crisp and impart a golden brown color with the cheese topping melted. The dip that goes well with the preparation is the Gouda Cheese Onion Dip.