Homemade Sourdough Bagels

May 23, 2023May 23, 2023 meagenleaLeave a comment

Ingredients;

100 grams active sourdough starter

255 grams filter room temperature water

40 grams local raw honey

10 grams fine Himalayan salt

500 grams flour

Additional Ingredients;

1 tablespoon sugar

Everything but the bagel seasoning or whatever seasoning you would like.

In a mixer add in;

•100 grams active sourdough starter (fed roughly 4-6 hours prior)

•255 grams filter room temperature water

•40 grams local raw honey

•10 grams fine Himalayan salt

•500 grams flour

Allow to mix on low until it forms one ball and cleans the sides of the mixer.

Place loose cover or towel over the bowl and let rise overnight. (I usually feed my sourdough around 2pm, and make the dough around 6/7pm, then start the bake process around 7am the next morning)

The next morning empty your bowl with your dough on to a clean space and divide into 8 sections.

Take each section and form into a ball, then use your thumb to puncture a hole through each giving it that bagel shape.

Place on parchment paper with a light lint free towel (I use cheese cloth) and let rise for 30-45 minutes.

While the bagels rise fill a large pot with water (3 inches minimum) with 1 tablespoon of sugar.

Turn the pot of high and bring the water to a boil.

Preheat your oven to 425.

When bagels are done rising and water is boiling add in bagels in batches 3-4 at a time. Depending on how larger your pot is. You want to make sure you don’t overcrowd as they will expand more in the water.

Let them boil for 2 minutes, then flip them over and boil an additional 2 minutes on the other side. Once done, use tongs and or a strainer to remove from the water and place on parchment paper. Repeat this for the remaining bagels.

Once cool slightly, season your bagels. I love using the Trader Joe’s everything but the bagel seasoning.

Once fully seasoned. Place in the over for 25-28 minutes at 425 degrees. Cook time may vary so once you hit the 25 minute mark keep an eye on them.

Tip: I will place a baking sheet on the rack below to prevent the bottoms from burning, I use this technique when baking any type of sourdough bread.

Once done they will last a few days on the counter…ours usually don’t make it past day 3 because we eat them all!

Enjoy!

X0_meagen lea

Buffalo Cauliflower Bites

July 9, 2020 meagenleaLeave a comment

INGREDIENTS

1 head of cauliflower, cut into florets
1 tablespoon of olive oil or avocado oil
1/2 cup of Franks Red Hot Sauce
2 tablespoons of flour (almond floor, arrowroot, or spelt) all work
2 tablespoons of parsley (fresh is always best!)
2 teaspoons of garlic powder
1 teaspoon of Seasoning Salt (Johnny’s or Lawry’s)

DIRECTIONS

In a medium sized bowl, combine cauliflower florets, olive oil, and Franks Red Hot Sauce. Mix until cauliflower is fully coated in the mixture.

Add in flour, parsley, garlic powder, and seasoning salt. Mix again until cauliflower is fully and evenly covered in the seasonings.

Add cauliflower to air fryer and cook on 400 for 15 minutes. Please note, cooking times for each air fryer may vary, I have the Instant Vortex Air Fryer! So, I recommend checking on your cauliflower after 5 minutes and adjusting the cooking time if needed! If you find your food in the air fryer burns quickly, turn down the temp! I laid my cauliflower on the baking trays and switched them after about 7 minutes and also flipped the cauliflower when doing so.
Remove from air fryer once cauliflower begins to brown and serve with blue cheese or ranch dressing!

Enjoy!

x0_meagen lea

Spaghetti Squash Pizza

June 26, 2020June 26, 2020 meagenleaLeave a comment

I’ve made this a few times and I can officially say…I am HOOKED! A new spin on pizza, and to be completely honest, I think I may like it better than cauliflower pizza!

What you will need;

1 medium spaghetti squash
2 eggs
2 tablespoons of parmesan cheese
2 tablespoons of Italian bread crumbs
1/4 teaspoon of salt
1/2 teaspoon of garlic powder
1/4 teaspoon of onion powder
1/2 teaspoon of Italian seasoning
Pizza sauce/toppings of your choice, I used pizza sauce, turkey pepperoni and cheese.

You will first need to cook the spaghetti squash, so cut it in half and place in a baking pan upside down in about an inch or so of water for 30 minutes at 425 degrees.

Once that is done let it cool, once it is cool you will take a fork and scape it all out in to a bowl.

Next, you are going to take a towel or cheese cloth and place the spaghetti squash into it so you can get all the excess water out. You will have to ring it a few times, it is shocking how much water comes out!

Once you get all of the water out of the squash place half of it in to a bowl and place the other half for storage or if you want to make 2 pizzas go for it!

In a bowl place the breadcrumbs, eggs, seasonings and parmesan together and add in half of the shredded and drained squash and mix together! This is your dough.

Once it is all mixed together place it on a pizza stone (I highly recommend a stone over a pan, the first time I tried this, I used a metal pizza round pan and let me tell you, it was not my finest moment of cooking) A pizza stone works much, much better!

Smooth it all out on to your stone, and place it in the oven at 425 degrees for 15 minutes, then turn your oven to broil and broil for about 6-7 minutes or until the crust starts to lightly brown.