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- Dish type
- Breakfast breads and pastries
A little parsley adds a hint of freshness and colour to dishes, but when used in quantity its unique flavour can really be appreciated. It also makes a healthy contribution along with the vegetables to this delicious filling for bagels, which is based on creamy reduced-fat soft cheese.
Be the first to make this!
- 100 g (3½ oz) reduced-fat soft cheese
- 2 spring onions, thinly sliced
- 30 g (1 oz) parsley, finely chopped
- 2 tbsp chopped fresh dill
- 1 tbsp chopped fresh tarragon
- 4 bagels
- ½ cucumber, thinly sliced
- 3 tomatoes, thinly sliced
- 1 red onion, thinly sliced
- salt and pepper
MethodPrep:10min ›Ready in:10min
- Put the soft cheese, spring onions, parsley, dill and tarragon in a bowl. Mix well together using a fork, then add seasoning to taste.
- Slice the bagels in half horizontally. Spread the cheese mixture on the bagel bases. Layer the cucumber, tomato and onion slices on the cheese and cover with the tops of the bagels. Serve immediately.
Some more ideas
After splitting the bagels in half, you can toast them lightly under the grill before adding the filling. * For a mild herb flavour, reduce the quantity of parsley to 2 tbsp. Alternatively, for a peppery flavour, finely chop 1 bunch of watercress, tough stalks discarded, and use instead of parsley. * Use 8 thick slices of Granary bread instead of the split bagels to make chunky sandwiches. * For hearty open sandwiches, spread the herbed soft cheese on 4 individual or 2 large naan breads, cut across in half. Top with diced cucumber and sliced tomatoes (omit the red onion). Add a small handful of rocket leaves to each naan and scatter over 3–4 green olives, stoned and quartered. Fresh mint leaves can be used instead of rocket, if preferred.
Reduced-fat soft cheese is excellent for sandwiches as there is no need to spread the bagels or bread with butter – butter contains 5 times as much fat as the soft cheese, most of it saturated. * Chunky sandwiches with vegetable fillings make well-balanced packed lunches and satisfying suppers. Large rolls, bagels, lengths of French bread or thick slices of a traditional loaf provide generous portions of starchy carbohydrate. Include plenty of vegetables or salad in the filling, with just a little protein-rich food such as meat, poultry, fish or dairy products. * Parsley has long been appreciated as a breath freshener, particularly when eaten raw with or after a dish containing garlic. Parsley is a good source of folate, iron and vitamin C.
Each serving provides
C * A, E, folate, calcium * B6, niacin, iron, potassium, selenium
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Homemade Bantam Bagel Bites with Cream Cheese Recipe
Skip the store and make your own homemade Bantam bagel bites stuffed with cream cheese. Perfect golden crust outside perfectly soft and chewy inside.
You know what my latest Starbucks obsession is? Surprisingly, not the unicorn Frappuccino, despite my unicorn food obsession. Nope.
The Bantam Bagel bites stuffed with cream cheese. Oh my word. They have a golden, crispy crust and a soft and chewy inside with just enough cream cheese filling.
And of course, they are served warm alongside my cup of hot coffee.
Good news. These fresh, hot, homemade Bantam bagel bites taste just the same served alongside your home-brewed coffee.
As anyone who has ever hunted for good bagels knows, it’s not an easy search. Supermarket bagels are pretty much just bread circles.
Even living in a major city, I’ve had to try my share of local bagel shops to find some that pass my bagel test. Although, now that I have this recipe, I may skip all my bagel scavenger hunts and just make my own.
This recipe can also be used for regular-shaped bagels rather than the balls stuffed with cream cheese. After baking, you may freeze the bagels, so you have fresh, hot bagels every morning for weeks.
I should also note that these are a bit bigger than the Starbucks version, but you may make them smaller if you like.
Traditionally, barley malt syrup is used when making bagels, in the recipe itself and/or in the boiling water. Here, to make this recipe more user-friendly, I use brown sugar.
I also use bread flour instead of all-purpose flour. You may use all-purpose flour, but for bagels, the higher protein bread flour makes for a chewier bagel instead of the dryer, cakier texture (like those aforementioned bread circles you find in the supermarket), so I would opt for the bread flour.
Also note the recipe requires you to freeze the cream cheese ahead of time, so be sure to plan for those hours.
And speaking of “boiling water,” don’t skip the bagel bath! Boiling the bagels in a water, brown sugar, and baking soda bath for just a few seconds before baking is the secret to the thin, crispy, golden crust.
13 Schmear Recipes to Upgrade Your Morning Bagel
Pick up a baker’s dozen at your local bagel shop — or bake up a homemade batch yourself — then get ready to get spreading with these 13 sublime schmear recipes. No matter if you like to keep things sweet, savory or spicy in the morning, we’ve got you covered with every sort of slathering. Want to make a brunch of it? Set out a selection of breads plus a few of these creations along with flavored butter and boozy preserves to design a do-ahead weekend spread that’s perfect for hassle-free entertaining.
1. Valentine’s Bagels and Two Homemade Spread Recipes: It’s tough to choose between raspberry Cinnabon and peanut butter chocolate caramel spread. Good thing bagels have two halves, so you don’t have to pick just one. (via Hello Natural)
2. Lemon Dill Schmear: Lemon and dill add bright, aromatic flavors to this cream cheese spread. (via Tori Avey)
3. Tarragon Schmear: This herbal schmear combines both sweet cream cheese and tangy sour cream to create one delicious spread for a BLT — aka butter lettuce, lox and tarragon schmear. (via An Edible Mosaic)
4. Pickled Onion and Herb Schmear: Give your plain bagel an onion-y overhaul with a slick of this punchy schmear. (via Lemon Pi)
5. Pumpkin Cream Cheese Spread: No need to wait for your local bagel shop to roll out their seasonal flavors whip up this homemade pumpkin spread whenever you like. (via Easy Everyday Eats)
6. Honey Walnut Cream Cheese: We’re loving this Panera copycat spiced with just the right amount of cinnamon. (via She Knows)
7. Flavored Cream Cheese: Enjoy this trifecta of flavored cream cheese recipes including garden veggie, strawberry and the ever-popular garlic and herb. (via Sprinkled Side Up)
8. Very Berry Cream Cheese: A slick of this pretty plum-hued cream cheese made with a mix of blueberries, raspberries, blackberries and strawberries is sure to brighten up any bagel. (via What Jew Wanna Eat)
9. Vanilla Bean Spreadable Cream Cheese: Vanilla and nutmeg scent this fabulous honey-sweetened schmear. (via Rachel Cooks)
10. Garlic and Herb “Cream Cheese” (Vegan, Gluten-free): Stir in garlic, herbs and a squeeze of lemon juice to transform plain old vegan “cream cheese” in practically no time at all. (via A Sage Amalgam)
11. Radish Cream Cheese Spread: Chopped radish dot this cream cheese with pops of peppery crunch, which makes for a fantastic contrast when spread atop a soft bagel. (via Susi’s Kochen Und Backen)
12. New York City Lox and Schmear Bagel in a Bite: We’re loving this “everything” cream cheese that simply bursts with the flavor of briny capers and sweet sun-dried tomatoes plus onion and garlic. (via Country Girl Gourmet)
13. Kimchi Cream Cheese: Know anyone who’s hesitant to try kimchi? Introduce them to a Korean staple with this spread. Cream cheese helps to temper the spice level, making it subtle enough for all to enjoy. (via E.A.T.)
What do you like to spread your morning bagel with — something savory, sweet or simply unadorned? Let us know below!
3. NYC-Style Bagels
Finding the best bagel spot is something that has been heatedly debated by bagel-lovers around the world, but we have a secret – the best bagels come from your oven at home. That’s right. This NYC-Style Bagels recipe makes deliciously dense, chewy bagels that are golden-brown on the outside and soft and flavorful on the inside. And here’s a little pro-tip from us: these bagels make delicious buns!
Everything Bagel Cream Cheese Spread
Find the recipe card at the end of the post. Make sure to read the content as it contains chef tips, substitution options, answers to FAQs to help you succeed the first time around!
Growing up I used to think all bagels were the same. I mean what did I know? I was a small-town girl living in the outskirts of Pittsburgh. Bagels weren&rsquot a &lsquoburgh thing. We were pierogies, sandwiches with fries on them, chipped ham, stuffed cabbages, jumbo (that&rsquos bologna for you non-burgh folks), Pittsburgh salads, and Devonshire sandwiches (God I love those!). But Bagels? No, bagels were meant for New York. It was one of those things that I just knew &lsquohow it was&rsquo meaning only the best bagels come from New York even though I had never tried one&hellip that is until I got a job that required me to travel extensively to Manhattan.
I can still remember my first meal when I arrived there. It was about 7:30 am as my plane was super early and I didn&rsquot have to be in the office until 9. Starving and wonder-eyed &ndash I mean it was the Big Apple here people after all I found my way to this little coffee shop about 2 blocks from the office. I sat down at the counter, laptop bag around my knees, and looked at the menu. Eggs, toast, bagels, fruit, yogurt, and milk/juice. Honestly, it was pretty much that bleak.
Kinda reminded me of that scene from &lsquoMy Cousin Vinny&rsquo where they sit down at the local restaurant and ask for a menu. They open it up and see 3 things &ndash Breakfast, Lunch, and Dinner. That&rsquos pretty much how this place was. So I ordered a bagel with a schmear (cream cheese &ndash I asked for cream cheese and the waitress said &ldquookay schmear!&rdquo) and a juice. $27 later &ndash yes twenty-seven dollars for a bagel with cream cheese and a glass of juice, I was biting into one of the best, no wait&hellip THE BEST bagels I have ever had in my life.
This thing was chewy but tender, so flavorful but not heavy. And the taste. Unlike any bagel, I had ever had. I think that trip I must have eaten a dozen myself because they were just addictive. For years I tried to replicate them and can come really, really close but it&rsquos just not quite the same. Honestly, when folks say it&rsquos the water, IT&rsquoS THE WATER! Seriously if I didn&rsquot live that far from NY I&rsquod fill up jugs and bring them home just to make my own bagels. I&rsquod need like a bagel freezer! So instead when we visit Mr. Fantabulous&rsquo family that is still there we stock up.
Now another thing that&rsquos different about their bagels is the cream cheese they use. It&rsquos light and airy. For years we didn&rsquot have &lsquowhipped&rsquo cream cheese but thankfully you now can buy it in the store or make your own (like I explain below). For me, the cream cheese spread/schmear is just as important as the bagel itself.
It&rsquos kind of like that old argument of what makes a pizza good &ndash is it the crust, is it the sauce or is it the cheese? For me, it&rsquos everything. You can have an awesome crust but absolutely horrific sauce and just blah cheese. A good chef will know that while the sum of the parts ultimately defines the outcome of the dish, it&rsquos the quality and taste of each ingredient that matter the most. If you start with sucky parts you end up with a sucky or at best, mediocre dish.
So even though I&rsquod bring home 2-3 dozen of their face-sized bagels I still had &lsquoPittsburgh&rsquo cream cheese. And while it was good, it wasn&rsquot the same as the NY stuff. Well since I hadn&rsquot any trips planned to NY anytime soon I decided to &lsquowhip up&rsquo my own. I started with just whipping standard block cream cheese. Yeah, wasn&rsquot quite the same. It didn&rsquot dawn on me to try adding cream to it until I was in the middle of starting to make my cream cheese frosting. It was like that &lsquoAH-HA!&rsquo lightbulb moment. By whipping the cream cheese and very slowly whipping in a teensy bit of cream it allowed me to incorporate air into the cream cheese and make it light and fluffy just like the New York stuff.
Once I figured that out I was golden and one happy, fat carb-laden camper. Yeah&hellip carbs. Those evil but oh-so-delicious things! Carbs, specifically bread/bagels are my downfalls. Like I&rsquod be happy with a bowl of hot pasta sauce sprinkled with cheese and a big fat chunk of warm, buttered bread. No noodles, no meatballs &ndash just that. HOWEVER, carbs are my nemesis. They are the reason why my thighs have way more jiggle than I like, I&rsquoll get that peaking over the top muffin top that drives me NUTS at the gym, or when Mr. Fantabulous wraps his arms around me and says &lsquoOh, what&rsquos this. &rsquo as he pinches a chub roll. LOL
Unfortunately, this is that one food that I struggle with in my mantra of everything in moderation. I can do a bagel maybe once every 3 weeks because they are so heavy, have a bajillion calories (though I don&rsquot count calories), and super high in carbs. Now sure you&rsquore probably saying &ldquoBut Lor, eat the carb-free stuff&rdquo Um no thank you. I&rsquod prefer not to eat cardboard or a brick. Plus um.. no, simply put, no. When it comes to bagels and bread there is no substitute.
Anywho.. back to this story and my Everything Bagel Cream Cheese spread. My all-time favorite bagel is the everything bagel followed by an asiago cheese one. For years I just went with the plain cream cheese as that&rsquos what Mr. Fantabulous likes. Well, the one morning as I was in the process of making our bagels when some of the everything bagel toppings fell off of my bagel and into my cream cheese. And that&rsquos when it hit me! Everything Bagel Cream Cheese Spread (Schmear)! As you read in my Everything Bagel Seasoning Blend, that blend took me a while to develop but once I did I was set!
I whipped up 8 ounces of cream cheese and then started adding in the seasoning. I started off with just a teaspoon and found for me about 2 Tbl was perfect for the consistency. I like a good seasoning blend in mine but if you start off slow and taste as you go. But watch, before you know it you&rsquoll have &lsquotasted&rsquo it all before it&rsquos even done. Not that I would know anything about that happening *wink*
Now full disclosure Mr. Fantabulous will not eat this blend. It&rsquos not a &lsquoNew York&rsquo thing. The man is very traditional when it comes to his New York ways though he has admitted that my bagels are about the best he&rsquos ever had outside of New York. So I&rsquom completely fine keeping his bagels plain with schmear and loading up mine with a healthy schmear of this blend!
When I first came up with this recipe I had a friend that was coming home from New York so I had her pick me up some bagels. Dear God how they are awesome! Now a true test, for me, was to test this spread on an authentic New York bagel. I mean it is after all a LEGIT bagel here people. And if it wasn&rsquot worthy enough, it meant I was sacrificing one of the precious gems (granted still delicious) but what if it wasn&rsquot good enough? Well, folks let me tell you what &ndash this EXCEEDED my expectations for this New York bagel. It was utterly PERFECT! Like I wanted to shut off the lights, light a candle, pour a glass of wine (yes with a bagel), put on some Frank Sinatra, and relax.
So yes when I say this is the ONLY cream cheese spread worthy of a New York bagel, believe it!
Everything bagels and herb & garlic tofu cream cheese
Well I’m about to change your life! You can make these handmade everything bagels and herb & garlic cream cheese at home and indulge on the daily.
Just a note about the tofu. There are various textures of “firm” tofu depending on the brand you buy. The best one for this is a firm tofu that comes water packed. I usually buy the brand Wildwood. This is a bit softer and has more moisture than those really crumbly bricks that come vacuum sealed with little to no water in the package.
And a note about the flour! Thanks to an eager reader of hot for food blog, turns out that if you can’t get bread flour you can use all-purpose flour in the same amount but sub in 1/4 cup of vital wheat gluten to get that same chewy texture.
Keto Garlic Herb Bagels
Whether you are following a keto/low carb diet or not, eliminating carbs doesn’t have to be a shock to your system. It’s about maintaining a “new” lifestyle and making it work best for you and your family. I absolutely love eating bagels, sandwiches, and burgers and for the past few months I’ve either gone bunless or adapted my meals to make sure carbs were not included. That was until a couple of weeks ago when I was able to try out some keto bagels and desserts. Instantly, I fell in love and decided to search for my own recipes.
The Keto Garlic Herb Bagels are slightly adapted from Wholesum Yum’s Keto Low Carb Bagels with Fathead Dough. I can slather on Kerrygold butter for breakfast on the go or I can pile on my favorite meats and cheese for a tasty sandwich. I no longer feel guilty about wanting a sandwich or if I want to eat a burger with everything on it.
You can make your bagels incorporating your favorite spices, but you can’t go wrong with this Garlic-Herb Bagel recipe. I’ve tried several different bagel recipes, but I happen to like the texture and ease of this recipe. They are not crumbly and you can even put them in the toaster without falling apart. I would love to hear your thoughts on these keto bagels or if you adapted them as well.
The best eggs for your bagel breakfast sandwich aren’t scrambled, they’re folded! Folded eggs start off much like basic scrambled eggs, but instead of cooking over low heat, you’ll turn the flame up, let the eggs cook undisturbed for about 20 seconds to allow the bottom to set, then push them around the perimeter of the pan. What you get is a sort of scrambled egg-omelet hybrid that stays together and makes for an easy-to-eat sandwich.
- Calories 958
- Fat 63.5 g (97.7%)
- Saturated 21.7 g (108.7%)
- Carbs 64.4 g (21.5%)
- Fiber 8.6 g (34.5%)
- Sugars 11.4 g
- Protein 35.0 g (70.1%)
- Sodium 1109.8 mg (46.2%)
Freshly ground black pepper
Cook 2 strips bacon in a medium cast iron or nonstick skillet over medium heat until the fat has rendered out and the bacon is crisp, about 10 minutes. Meanwhile, thinly slice 1/2 medium avocado. Slice 1 everything bagel in half crosswise. Toast the bagel until light golden brown. Spread 3 tablespoons herb cream cheese evenly onto the cut sides of the bagel.
When the bacon is ready, transfer to a paper towel-lined plate. Pour off all but about 1/2 tablespoon of the rendered bacon fat from the pan.
Whisk 2 large eggs and 1/4 teaspoon kosher salt together in a medium bowl until combined. Increase the heat to medium-high heat. Pour the egg mixture into the pan — the edges should pop and sizzle, similar to making a fried egg. Let sit, undisturbed, for 15 to 20 seconds (the eggs should be beginning to set around the edges).
Use a rubber spatula to push the eggs around the perimeter of the pan in a circular motion, tilting the pan slightly, if needed, so that the runny eggs in the center run out to the perimeter. Repeat until most of the eggs are just set and the very center is still slightly wet looking, about 30 seconds.
Immediately slide the eggs onto the bottom half of the bagel. Tear the bacon slices in half and place on top of the eggs. Top with the avocado and close the sandwich with top half of the bagel cream cheese-side down.
Gently press down on the top of the sandwich to compact slightly. Cut in half.
Herbed cheese bagels recipe - Recipes
These all are looks very best and I like to prepare it on birthday party. Your posts are very much valuable for me and best way to get idea in short time, superb post.
Yummy and Refreshing! Think I'll join you:)
Great idea! I'm thinking it would be good in a thickened yogurt too if there was no cream cheese in the house.
I love using fresh herbs! These look delish!
Yummy. love making my own cream cheeses! Hope you (and baby) are well!
LOVE it - I want to send you black sesame seeds for sprinkles.
looks good and easy. and i just joined a CSA this summer. so far i've only gotten squash and zucchini but i should get some herbs in my next delivery.
Oh my goodness, it's almost 2 in the morning and you're making hungry. Now I want to go dig out the cream cheese in the back of the fridge, find my scissors and walk 200 feet to the back of the backyard and somehow identify the basil in the pitchblack of the garden and bring it in and mix it into the cream cheese. Oh, and I'd need to grab some thyme from the pot on the front porch. Should I go out in my pjs? No one's up, right? Yum yum yum.
I don't which posts of yours I like better, the art ones or the food ones. Wow!
I am very eager to know about an actual recipe from the very famous and different restaurant for an easy family dinner. These all are such a yummy dishes.
herb cheese spread is makes very different test. It looks very yummy delicious dish. Your shared dish is best for gaining weight.
Oh my goodness, these sound amazing! I love your photos too!
I love all your photos!! You are a wonderful photographer. And these look so delish too!! Perfect for a tea party!
Thanks for your article, pretty useful piece of writing.
I just found you via a pinterest pin, and I LOVE YOUR BLOG! Going to follow your right now and getting ready to make these cucumbers as we speak. Yum yum!
This looks absolutely delicious. Thanks for the idea!!
Looks so refreshing. Thanks
I will be giving these a try! Thanks for posting!
How much of each herb do you use?
Oh my heavens! Can you say divine!? I have just started a grain free/sugar free diet and snacks are probably the hardest thing for me. I live off of apples but need to mix it up (and cut back on the sugar content in the apples) so this is perfect! And just one more reason to start some indoor herbs :) Thank you!
Can you tell me the amounts you used of everything ??
Can this be mixed (cheese and herbs) the night before? Or should I just do it the morning of a party? I'm trying to prep prior to as much as I can since the party is at noon. Thanks!
Loving this idea. Thank you so much. Planning a tea party soon and this is an amazing idea especially when going organic.
your Post is a very great and nice . I really like this page online cracker shop so much
Online Cracker Shop in Delhi
I love the cucumbers! As tomorrow is a "lunch in the garden" day with a couple of friends and the weather is going to be hot hot hot here in France, I'll make some cucumbers as a surprise "entrée".
Thanks for sharing.
I made this recipe using goat cheese instead of cream cheese. Served some on cucumber rounds and some on almond crackers. My guests LOVED this. From children through seniors. Very nice, easy and attractive snacks!
I made this recipe using goat cheese instead of cream cheese. Served some on cucumber rounds and some on almond crackers. My guests LOVED this. From children through seniors. Very nice, easy and attractive snacks!
Not sure what I did wrong, but mine was so vinegary that it was inedible. Other recipes for paneer use much less vinegar (150 ml/gallon), but since no one else has had this issue, I must have done something wrong.
It is delicious! I think it does need the full 1/4 cup of chopped herbs or it would be too bland. I used somewhat less salt. It makes a disc with about an 8" diameter, 3/4" thick.
Great recipe! The only thing i did differently was i used a strainer spoon to get all the curds and i wringed the extra liquid out of the cheese before putting it between the plates. YUM
I've made it twice now and it is excellent! I made it for an appetizer for a party and it was devoured. Delicious!
Paneer can be made with lemon juice alone. One can use half and half instead of full cream. It would be useful to adjust the amount of salt for the use of this fresh cheese. These cubes are usually fried for Indian preparations like Curried Spinach with paneer or used as crumbled (after the cheese has solidified) with stir fried vegetables.
I haven't actually made this yet, as the yeild is ambiguous. How much does it actually make? The recipe says 6 as an appetizer. I assume that means it SERVES 6, but what is a serving. how many pieces?
This was super easy to make and I will be making it again. I just found it a bit to salty for my taste and will cut the salt to half next time.
I had a great time with this cheese! I used white wine vinegar and lemon juice in the same proportions as called for in the recipe with great success. My one major criticism: a tablespoon of salt makes the cheese inedible..so inedible that I presume the 1 tablespoon should have been 1 teaspoon. I made a second batch with a fifth of the salt and fresh rosemary - it was fantastic.