Bagels/Squagels...Bagel Toast...Bagel Sticks

Today, besides beginning my Thanksgiving baking and prep work, I also continued work on perfecting my Bagel/Squagel recipe.  When one of my readers commented that her husband's face "lit up like a Christmas tree" when she told him I was working on my Bagel/Squagels...I was determined to test them out again today so I could go ahead and post the recipe so they could try them out ASAP (these may not be NY style bagels...but they are definitely WB style bagels).  ;-)

I modified my dough recipe a bit this afternoon, as well as tested out baking them with a variety of different toppings to make sure the toppings didn't burn during the baking process.  For the last few days, I have been eating the first test batch that I made last week (without any toppings), and love them lightly toasted and spread with cream cheese.  I have also enjoyed them as "bagel toast" (without the holes) along with my eggs in the morning.  Because this recipe has herbs and seasonings added to the dough, they have a nice subtle flavor just as they are, without any toppings.  This recipe makes savory (not sweet) bagel squagels/bagel toast.  If you wanted them to be more on the sweeter side instead, simply omit the Italian seasoning, garlic and onion powder, salt and pepper and replace it with the amount and sweetener of your choice, cinnamon or raisins (if you eat them)...you could even mix in some dark chocolate chips or nuts and could also top them with nuts or coconut, etc...whatever you like.

Besides not having to buy a special pan to make "round bagels", the part I like best is that BOTH the top and bottom half of these Bagel/Squagels have the topping on them (since you don't cut them in half to toast and eat them) -- each "square" equals 1/2 of a bagel which makes it like eating 2 top halves (the best part in my opinion).  I always hated choosing a particular flavor of bagel that I really liked and then only getting to enjoy the flavor when eating the top half while the bottom just sat there being "plain and boring" -- not any more!  Whether you cut holes in them or not, I think they are delicious lightly toasted and spread with cream cheese.  They also make delicious "bagel toast" (if you don't cut holes in them) so you can enjoy eating them for breakfast or with eggs in the morning (which is what I probably miss the most).  I don't really miss eating sandwiches any more, but sometimes you just want a bagel or some "toast like bread" to spread cream cheese on, or to go along with your scrambled eggs in the morning.  So far, from my limited experience trying to make a "loaf" of wheat/grain free bread, I have not yet been impressed enough with them to go through the laborious task of making them again any time soon.  I may revisit that again in the future -- but for now, I'll just enjoy my Bagel/Squagels or Bagel Toast...both with and without the holes!!!

Besides making the Bagel/Squagels and Bagel Toast...I also made a few Bagel Sticks which would easily make nice softer, slightly crisp bread sticks, especially when topped and baked with cheese.  With this one batch of dough, spread out in a large 17" x 12" baking/cookie sheet, I was able to test 4 different flavors of toppings.  I made poppy seed, toasted onion, sesame seed and my hubby's favorite...Asiago & Parmigiano Reggiano cheese bagels.  I cut the bagel bread in this pan into a total of 12 medium 3"x3" Bagel/Squagels & Bagel Toast squares...and 2 jumbo 4-1/2" x 4-1/2" cheese Bagel/Squagels squares for hubby as well as 4 smaller 1" x 4" Bagel Sticks (or bread stick) pieces.  They are about 1/2" thick and filling (not heavy).  Even though 2 pieces would equal a whole bagel...each time I have put 2 pieces on my plate to eat them, I was full after eating just one piece along with my coffee...so don't spread the cream cheese on your 2nd piece until you've finished your first, just in case you end up doing the same.  :-)  If you decide you'd like to try making them a little thicker, then use a smaller baking pan so the dough is spread out thicker -- you may have to adjust the baking time though.  Below I've included the recipe along with some pictures.  I really hope these help satisfy your "bagel tooth"!  Enjoy!

Poppy seed, onion, and sesame seed Bagel/Squagels in front & Bagel Toast in back

Asiago/Parmesan Bagel/Squagel and Bagel Toast

Asiago/Parmesan Bagel Sticks

Dough spread out in the 17 x 12" pan

Dough sprinkled with Asiago/Parmesan, sesame seeds, onion and poppy seeds

Bagel bread fresh out of the oven

BOOM!

From this batch of dough, I made 4 pieces/squares each of poppy seed, 4 onion and 4 sesame seed, 2 large pieces/squares of the Asiago/Parmesan and 4 bagel sticks!

Bagels/Squagels or Bagel Toast or Bagel Sticks

INGREDIENTS:

1/4 cup PLUS 2 tablespoons coconut flour, sifted
1 cup almond flour
1-1/2 cups golden flax meal
4 teaspoons baking powder
2 teaspoons Italian seasoning
1 teaspoon Kosher salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
Few grinds of freshly ground black pepper
6 large eggs
3/4 cup water
4 tablespoons olive oil 
1 tablespoon apple cider vinegar
Toppings, optional (poppy seeds, sesame seeds, shredded Asiago cheese, minced  
                  onion or garlic, etc.)

DIRECTIONS:

Preheat oven to 400 degrees F.  Line a heavy 17" x 12" baking pan or cookie sheet with non-stick foil or parchment paper sprayed or brushed with oil (I prefer using non-stick foil). 

In a medium sized bowl, mix all dry ingredients together with a whisk to help break up any lumps; add eggs, water, oil and apple cider vinegar; mix well.  Dough will be thick and somewhat sticky.   Using a rubber spatula sprayed lightly with oil, place the dough in the center of the baking pan and begin working your way out toward the edges, spreading the dough out over the entire surface of the pan as evenly as you can (the dough will be about 1/4" - 1/2" thick when spread out).  

If desired, sprinkle with your favorite toppings on top (poppy seeds, minced onion or garlic, sesame seeds, Asiago cheese, etc.).  Bake for 30 minutes or until the bagel bread feels done when pressed near the center.  This makes a thinner 1/2 to 3/4-inch thick "bagel bread".  When the bread is done, remove from oven and let cool.  Slide the entire loaf, along with the foil, out onto a cutting board.  Using a sharp knife, cut into "bagel/squagel or toast squares", in the size of your choice (if making bagel/squagels, cut small square holes in the center of each using a sharp knife).  Each "square" is the equivalent of half of a bagel.  Toast and spread with cream cheese or butter, if desired.

***Note:  Don't worry about tasting the apple cider vinegar; you won't taste it at all. It's in there to help leaven the dough a bit.