Jerusalem Bagels with Burnt Honey Cream Cheese

Jerusalem Bagels with Burnt Honey Cream Cheese

Savory, nutty homemade Jerusalem bagels and a side of decadent, condensed burnt honey creamed cheese–it’s a baking recipe that I know everyone will love.

I am super ecstatic about this post and sharing a recipe that I will be adding to my list of rotating go-tos. As someone who constantly cooks, I can state with confidence, on behalf of all of the home cooks out there, it is rare that you find a recipe that is both easy and a show stopper.

The recipe makes Jerusalem bagels, which are different from a normal bagel due to the lack of boiling. Even though the bagels are not boiled, the flavor is still amazing. They taste reminiscent of a bagel/pretzel hybrid. By forgoing the step of boiling, you are saving on time and work, hence making the process a lot easier.

I recommend you eat these warm out of the oven or warm them up if you are eating them at a later time. They go with just about anything, hummus, cream cheese, cheese, etc.

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I wanted something sweet yet unique, so spruced up some cream cheese by making burnt honey. The process of “burning” honey is simply caramelizing it a bit, to give it a deeper more condensed flavor. A quick warning–once you eat honey like this you will never go back.

As for the topping, I glazed them with honey to add a bit of sweetness and keep with the honey theme and a sprinkling of sesame seeds to add nuttiness. The recipe is extremely versatile, serving as a great base for any topping or mix-in. In the future, I will be posting many more versions of Jerusalem Bagels.

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Jerusalem Bagels with Burnt Honey Cream Cheese

Category: Recipes

Servings: 6

Jerusalem Bagels with Burnt Honey Cream Cheese

Ingredients

  • Bagel Ingredients:
  • 1 Tablespoon of Quick Acting Yeast
  • 1 1/2 Cups of Milk, warm but not higher than 100 degrees Fahrenheit
  • 4 1/2 Cups of All Purpose Flour
  • 2 Teaspoons of Sugar
  • 2 Teaspoons of Salt
  • 1 Teaspoon of Baking Powder
  • Olive Oil
  • 4 Tablespoons of Honey
  • Sesame Seeds for Topping
  • Burnt Honey Cream Cheese Ingredients:
  • 1 Block of Creamed Cheese, softened
  • 1/2 Cup of Honey

Instructions

  1. First make your burnt honey creamed cheese. Pour your honey into a small saucepan and heat over medium heat.
  2. Cook the honey for about 10 minutes, until it turns a light amber color and thickens slightly. The honey will foam as it cooks, that is okay.
  3. Once reduced, set aside to let the honey cool completely.
  4. In a small mixing bowl, combine your burnt honey and creamed cheese. Stir to desired combination, swirled or fully mixed.
  5. Place mixture in a sealable container and place in the fridge until ready to serve.
  6. Begin making your bagels by blooming your yeast in the warm milk, allowing to sit for about 5 minutes.
  7. In a stand mixer or large mixing bowl, mix together your flour, baking powders, sugar.
  8. Pour in your bloomed yeast and milk, then mix until combined. Lastly mix in your salt as to not kill the yeast.
  9. Add your dough hook to your stand mixer, and kneed the mixture on medium for five minutes. A soft pliable dough should form. If the dough looks dry, add more milk as needed.
  10. After the dough has been kneaded, remove the dough from the mixer and rub on a light amount of olive oil.
  11. Place coated dough in a large oiled bowl, cover tightly. Allow to rise for at least one hour, or until it has doubled in size.
  12. Once the dough has risen, preheat your oven to 450 degrees Fahrenheit. Prepare two sheet pans by lining them with slip mats or greased parchment paper.
  13. Gently remove the dough from the bowl, and section the dough into six even pieces.
  14. On a lightly floured surface, roll each section of dough into a log that is about 12 inches long. Attach the ends together to create an oblong circle. Gently place on the prepared sheet pan.
  15. After the bagels are prepared, allow them to rest for 15 minutes.
  16. Before baking, slather each bagel with honey and a sprinkling of sesame seeds.
  17. Bake for 10 - 15 minutes, or until a golden color and cooked through.
  18. Serve with burnt honey creamed cheese.
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https://epicuropedia.com/2018/08/24/jerusalem-bagels-burnt-honey/

 

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Pluot & Almond Galette

Pluot & Almond Galette

Summer is all about seasonal cooking with the freshest ingredients (and laying by the pool too), so when I make a trip to the store I grab the produce that looks best and is in season, it automatically drives what I will make next. The same applies if I spot something fun and unique that I have never tasted before–my mom taught me to try everything at least once. Not too long ago I spotted pluots, a plum and apricot hybrid. A fruit that has the best of both and that is easy to bake with.

Being lazy after a long summer day laying by the pool, I do not always have the most energy to really make my baked goods pretty. Sometimes you just want the end result without all of the work. A galette is perfect for that baker.

A galette is essentially a free form pie, great for those of us that struggle with making our baked goods pretty. A bit more rustic, you simply roll out your pie crust, pour your filling in the middle, and fold the edges up and over. The center stays open allowing the sugar in the filling to cook down and get extra gooey.

For this recipe I use brown sugar instead of regular sugar; it adds a deeper flavor to the baked good

There are a few tricks to remember when making a pie crust because we all know they can be very tricky:

  • Make sure your butter is very cold, the same applies if you are using lard or shortening.
  • Use a pastry cutter, and if you do not have one use a large fork.
  • Do not overwork or your pastry will become tough.
  • Adding a bit of vinegar allows the glutens to relax, so your dough is not tough.
  • Always let your dough rest in the fridge at least 30 minutes before using.

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Pluot & Almond Galette

Category: Recipes

Pluot & Almond Galette

Ingredients

  • Crust Ingredients:
  • 1 1/2 cups unbleached all-purpose flour
  • 1 1/2 sticks cold unsalted butter
  • 1/4 teaspoon salt
  • 1/4 teaspoon of sugar
  • 5 tablespoons ice water. Add more if needed
  • Galette Ingredients:
  • 1 Tablespoon of Brown Sugar
  • 3 Tablespoons of All Propose Flour
  • 2 Tablespoons of Butter, cut into small pieces
  • 1/2 Teaspoon of Salt
  • 6 Pluots, sliced
  • 1 Tablespoon of Vanilla Extract
  • 1 egg yolk
  • 1 Tablespoon of Milk
  • 1 Cup of Sliced Almonds, coarsely chopped

Instructions

  1. In a mixing bowl, combine flour, sugar, salt and mix until combined.
  2. Cut in your butter with a pastry cutter until butter is mixed in in large chunks. In the alternate use a food processor and pulse together until butter is combined in large chunks (about 5-10 seconds).
  3. Pour in your 5 tablespoons of ice water.
  4. Lightly fold together ingredients with your hand until the dough just comes together.
  5. Wrap tightly in plastic wrap, and let rest in the fridge for at least 30 minutes before using.
  6. While the dough rests prepare the rest of your ingredients.
  7. Slice your pluots into thin wedges, and place in a mixing bowl.
  8. Add your sugar, flour, vanilla, and salt to the pluots. Stir together until fully combined then set aside to allow the natural juices to come out.
  9. Preheat the oven to 350 degrees Fahrenheit.
  10. When the crust is ready, remove from the fridge a roll out into a 13 inch circle. Gently place the pastry onto a sheet pan with a slipmat.
  11. Leaving about a 2-inch border at the edge of the dough, sprinkle your chopped almonds onto the bottom of the crust.
  12. Next, layer your pluots on top of the almonds, then gently spoon the juice remaining in the bowl over the fruit.
  13. Evenly arrange your small pieces of butter over the top of the fruit.
  14. Gently fold the 2 inch border of crust over the filling, you may have to create pleats to allow the crust to lay flat. The center of the galette will expose the fruit filling.
  15. Create an egg wash by whisking your milk and egg yolk together.
  16. Brush the wash onto the crust, then sprinkle with white sugar.
  17. Bake for 45 minutes to 1 hour, until the crust is golden brown.
  18. Let cool completely before serving, or the juices will not set and run out.
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https://epicuropedia.com/2018/08/21/pluot-almond-galette/