“Everything But the Bagel” Sandwich Rounds

These easy Sandwich Rounds are made with a simple no-knead dough and topped with a healthy dose of “everything but the bagel” seasoning!

The post “Everything But the Bagel” Sandwich Rounds appeared first on Budget Bytes.

I know these Sandwich Rounds may look kind of like bagels, but they’re not. They’re no-knead focaccia in an “Everything But The Bagel” disguise! That’s right, it’s my same no-knead focaccia dough in a convenient single-serving round shape and topped with a delicious dose of Everything But The Bagel seasoning. Perfect for building epic homemade sandwiches and WAY easier than making actual bagels!

EBTB Sandwich Rounds on a cooling rack with tongs next to a bowl of seasoning

What is Everything But the Bagel Seasoning?

“Everything but the bagel” seasoning is that same chunky mix of dried onion, garlic, salt, sesame seeds, and poppy seeds that you find on top of an “everything” flavored bagel. This seasoning is super delish and adds tons of flavor and texture wherever it’s sprinkled! It was popularized by Trader Joe’s a few years back and can now be found in just about every grocery store (I got mine at ALDI). But if you can’t find it at your local store, here’s a recipe for homemade Everything Bagel Seasoning from Two Peas & Their Pod.

What is the Texture of This Bread?

Since this is made with the same dough as my No-Knead Focaccia, it’s definitely a more “sturdy” bread. If you’re into soft white bread, this isn’t the recipe for you. This bread is for those that like bread that can stand up to their sandwich toppings without getting soggy. A bread that can handle being doused in Italian dressing. These sandwich rounds won’t bow under pressure!

Can I Use Whole Wheat Flour?

I’ve had success making my no-knead focaccia with up to ½ of the all-purpose flour replaced with whole wheat, but when you go beyond that the bread does tend to get really dense. Even with ½ whole wheat you’re probably going to need to increase the water a bit, as whole wheat flour tends to absorb more moisture.

These Sandwich Rounds Are Freezer Friendly

One of the best parts about making your own bread is that you can keep in the freezer and have fresh, homemade bread on hand all the time. To store your sandwich rounds in the freezer, make sure to let them cool to room temperature first. Then transfer them to a gallon-sized freezer bag and place them in the freezer. They’ll be good for about three months. To thaw, either let them sit at room temperature for 10-15 minutes, or microwave for about 30 seconds. Otherwise, they’ll be good in the fridge for about 3-4 days (air-tight container).

A sandwich made with the EBTB Sandwich round next to the rest of the batch on a cooling rack
EBTB Sandwich Rounds on a cooling rack with tongs

“Everything But the Bagel” Sandwich Rounds

These easy Sandwich Rounds are made with a simple no-knead dough and topped with a healthy dose of “everything but the bagel” seasoning.
Total Cost $1.54 recipe / $0.26 each
Prep Time 2 hours 30 minutes
Cook Time 25 minutes
Total Time 2 hours 55 minutes
Servings 6
Calories 179kcal
Author Beth – Budget Bytes

Ingredients

  • 2 cups all-purpose flour (plus some for dusting) $0.30
  • 3/4 tsp salt $0.03
  • 1 tsp instant yeast (or bread machine yeast) $0.45
  • 1.25 cups water $0.00
  • 1 Tbsp olive oil $0.16
  • 2 Tbsp Everything But The Bagel Seasoning $0.60

Instructions

  • Combine the flour, salt, and yeast in a bowl and stir until very well combined.
  • Add the water and olive oil and stir until a sticky ball of dough forms. There should be no dry flour left on the bottom of the bowl.
  • Loosley cover the bowl and let it sit at room temperature for two hours, or until the dough has doubled in size and is very fluffy and bubbly in texture.
  • Sprinkle some flour on top of the dough and use your hands to scrape it down off the sides of the bowl. Dump the dough out onto a floured surface. The dough will be very loose and sticky, so use flour to keep it from sticking to your hands and work surface.
  • Divide the dough into six pieces, then shape each into a ball. Use a rolling pin to flatten each ball into a 4 to 5-inch diameter circle. Place the flattened circles on a parchment lined baking sheet.
  • Brush a thin layer of water on top of each round, then sprinkle about one teaspoon of Everything But the Bagel Seasoning onto each one. Let the sandwich rounds rise for 30 minutes.
  • Toward the end of the rise time, begin preheating the oven to 400ºF. Use your fingers to press dimples down into each sandwich round (this helps them stay flat as they bake).
  • Once the oven is fully preheated, transfer the baking sheet to the oven and bake the sandwich rounds for about 25 minutes, or until they're golden brown.
  • Remove them from the oven and transfer to a wire rack to cool. The crust may seem really hard immediately after they come out of the oven, but they will soften as they cool. Once cooled serve or store in the refrigerator (3-4 days) or freezer (3 months), in an air-tight container.

Nutrition

Serving: 1sandwich round | Calories: 179kcal | Carbohydrates: 33g | Protein: 5g | Fat: 3g | Sodium: 558mg | Fiber: 2g
Side view of a sandwich made on an EBTB Sandwich Round

How to Make EBTB Sandwich Rounds – Step by Step Photos

Dry ingredients for sandwich rounds in a bowl

Stir together 2 cups of all-purpose flour with 1 tsp instant yeast (or bread machine yeast) and ¾ tsp salt. Make sure they’re very well combined.

Water being poured into the bowl of flour

Add 1.25 cups water and 1 Tbsp olive oil.

Sticky bread dough in the bowl

Stir until it forms a sticky ball of dough. There should be no dry flour left on the bottom of the bowl. Loosely cover the dough and let it rise at room temperature for two hours.

Risen dough being scraped from the sides of the bowl

After two hours the dough should have doubled in size and should be very fluffy and bubbly in texture. Sprinkle some flour on top to keep it from sticking (because it WILL be sticky), then use your hands to scrape it off the sides of the bowl.

Dough divided into six pieces

Turn the dough out onto a floured surface and divide it into six pieces.

Rolled out dough rounds

Use flour as needed to keep the dough from sticking. Shape each piece into a ball, then use a rolling pin to roll it into a flattened circle about 4 to 5-inches in diameter.

Water being brushed on top of the sandwich rounds

Place the flattened rounds onto a parchment-lined baking sheet. Brush a thin layer of water on top of each one (this helps the seasoning stick).

Seasoning being sprinkled on top of sandwich rounds

Sprinkle about one teaspoon of Everything But the Bagel Seasoning on top of each round. Let the rounds rise at room temperature for 30 minutes.

Risen sandwich rounds

Toward the end of the rise time, begin preheating the oven to 400ºF. Once risen, use your fingers to press dimples into the sandwich rounds. This helps them stay flat as they bake.

Baked sandwich rounds

Bake the sandwich rounds in the fully preheated oven for about 25 minutes, or until golden brown.

A stack of EBTB sandwich rounds on a cooling rack

Transfer the sandwich rounds to a cooling rack to cool until room temperature, then serve or save for later! Once cooled, I keep mine in an air-tight container either in the refrigerator for a few days, or in the freezer for up to about 3 months.

The post “Everything But the Bagel” Sandwich Rounds appeared first on Budget Bytes.

Our Favorite Overnight Pizza Dough

No matter the toppings, homemade pizza is sure to be a crowd pleaser. And the foundation of good homemade pizza is, of course, the crust. Once you find a reliable, go-to pizza crust recipe, you’ll be set for life. We’ve made dozens of different crust recipes over the years, and this one is our all-time […]

The post Our Favorite Overnight Pizza Dough first appeared on Love and Olive Oil.

No matter the toppings, homemade pizza is sure to be a crowd pleaser. And the foundation of good homemade pizza is, of course, the crust. Once you find a reliable, go-to pizza crust recipe, you’ll be set for life.

We’ve made dozens of different crust recipes over the years, and this one is our all-time favorite: an overnight pizza dough recipe that uses what’s called a poolish, or pre-ferment, to develop a lovely depth of flavor without the need for a sourdough starter. It’s thick (but not too thick) and perfectly chewy, with an open, airy crumb and a delightfully crisp bottom.

Overhead wooden cutting board with two sliced pizzas (pepperoni and pizza bianca), with a bowl of sauce

As much as I love sourdough, I find most sourdough pizza crusts too tangy for my tastebuds. But often times recipes using instant yeast are downright flavorless. This pizza dough, however, strikes the perfect balance of flavor and fermentation, and it does so using what’s called a poolish, or pre-ferment, which gives the dough a lovely depth of flavor without the harsh undertones of sourdough.

This post and recipe is really focused the dough: what you put on top of it is up to your personal taste and limited only by your imagination.

Our favorite go-to pizza assembly includes a thin layer of extra thick pizza sauce (recipe coming in a separate post!) plus slices of creamy mozzarella and lots of pepperoni (I have to say, I never used to be a pepperoni person but lately it’s been growing on me). Sometimes we’ll add a sprinkle of parmesan or some fresh basil leaves to finish it off.

If I happen to have fresh chard on hand, this pizza bianca with goat cheese is quite possibly my favorite pizza of all time (just ignore the old crust recipe in that post, ok? This new one is better).

Side view, pepperoni pizza with one slice cut out to show the texture of the crust.

This recipe is scaled and adapted from one of my favorite bread books, Flour, Water, Salt, Yeast. The book actually has four different pizza dough recipes, including a sourdough pizza dough and a same-day pizza dough. But this one, an overnight dough made with a poolish or pre-ferment, has emerged as our favorite. I’ve scaled it down, as the original makes 6 balls of dough and frankly, I don’t have a container big enough for that much dough.

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The post Pretzel Rolls appeared first on Two Peas & Their Pod.

Easy Pizza Dough

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The post Easy Pizza Dough appeared first on Two Peas & Their Pod.

Paska Easter Bread

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Best-Ever Homemade Cinnamon Rolls

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Start your morning on the sweeter side with these soft and fluffy cinnamon rolls. Tender, buttery dough swirled with a delicious cinnamon-sugar filling is topped with a just-sweet-enough cream cheese icing for an unfor…

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Hot Buttered Rum Sticky Buns

These oh-so-gooey and gloriously boozy sticky buns include all the delightful flavors of hot buttered rum baked up in a yeasty spiral of holiday cheer. Swirls of buttery soft dough, spiced sugar filling, and a gooey spiced and rum-spiked caramel glaze makes these hot buttered rum-inspired sticky buns perfect for your holiday brunch! This post […]

These oh-so-gooey and gloriously boozy sticky buns include all the delightful flavors of hot buttered rum baked up in a yeasty spiral of holiday cheer.

Swirls of buttery soft dough, spiced sugar filling, and a gooey spiced and rum-spiked caramel glaze makes these hot buttered rum-inspired sticky buns perfect for your holiday brunch!

Platter of gooey sticky buns with pecans, cups of hot buttered rum in the background

With a filling of brown sugar and festive spices, and a sweet and sticky caramel topping spiked with dark rum, not to mention ample chopped pecans for crunch and contrast, these hot buttered rum-inspired sticky buns are a feast for the senses.

You all know how I feel about boozy baking, and these gloriously gooey, sensually spiced, and ravishingly rum-soaked sticky buns are proof that adding booze to baked goods is always a good idea. It’s the kind of recipe you’ll find yourself coming back to again and again.

Hello new Christmas-morning tradition!

Gooey caramel dripping down the side of hot buttered rum sticky buns, with twinkle lights in the background

The flavor inspiration for these sticky buns comes from hot buttered rum, a popular fall and winter drink dating back to colonial times, when rum was believed to be a miraculous cure-all and ‘strengthener of the body’. In fact, a hot rum-based drink like this was probably enjoyed medicinally more often than recreationally.

A hot buttered rum is traditionally made by mixing hot water with rum, sugar, spices, and a pat of butter for added richness and a luxurious mouth feel.

It’s similar to a hot toddy, both sweetened and sometimes spiced drinks served hot, but a hot buttered rum contains the notable addition of butter and, obviously, uses rum instead of whiskey.

Platter of gooey sticky buns with pecans, cups of hot buttered rum, showing the Hot Buttered Rum packet from The Spice Hunter

Hot buttered rum recipes vary greatly in the mix and proportion of spices, but most include a mix of cinnamon, nutmeg, allspice, cardamom and cloves.

For this recipe, rather than raid the spice rack for a pinch of this and a pinch of that, we used a packet of Hot Buttered Rum drink mix from The Spice Hunter. One packet is split between the spiced sugar filling, while the rest is added to the gooey caramel topping along with a generous glug or two of dark rum.

The spice mix is already perfectly balanced, and also makes the filling part super easy (just mix with a bit of brown sugar and sprinkle away). No pinches (or measuring spoons) required!

Closeup overhead of sticky buns showing spirals and pecans

We baked a batch of these sticky buns last weekend, assuming that a somewhat complicated recipe like this would necessitate at least a second go-round to get it right (although surprisingly, other than a mishap involving a plate that was slightly too small and hot caramel everywhere, that first batch was pretty darn perfect which almost never happens). Knowing we were going to be making another batch the following weekend anyway, we made quick work of packing the still-warm buns in recycled takeout containers and delivering them to our neighbors, saving just two for ourselves.

The following day Taylor warmed one up for an afternoon snack, quickly realizing that a reheated sticky bun is indeed a fabulous afternoon stack, and immediately started lamenting the fact that we had given the rest away.

Needless to say when we made the final batch to photograph, we kept most of them for ourselves.

Forkful of hot buttered rum sticky bun on a pink plate, showing the light and fluffy texture of the dough Lifting a sticky bun off of a white platter Single hot buttered rum sticky bun on a light pink plate, with the platter of buns, twinkle lights, and a cup of buttered rum in the background

What’s the difference between a sticky bun and a cinnamon roll anyway?

Well, they both start out with a soft and yeasty dough, rolled into a tight spiral with a cinnamon-sugar filling.

The main difference is sticky buns are baked on a bed of hot, gooey caramel and chopped pecans, and then inverted immediately after baking, not unlike an upside down cake. The bottom becomes the top, the gooey caramel oozing down the sides of the buns and your fingers.

Platter of gooey sticky buns with pecans, cups of hot buttered rum and twinkle lights Overhead Platter of gooey sticky buns with pecans, cups of hot buttered rum, and christmas twinkle lights

These sticky buns are made using a dough very similar to my favorite cinnamon roll dough recipe, which I used previously for these Matcha Black Sesame Cinnamon Rolls.

The dough begins with what’s called a tangzhong, an asian technique for soft and tender yeast breads. Pre-cooking a little bit of flour and liquid like this allows the dough to better absorb more liquid, resulting in a softer, more tender final product.

The dough is easily made in about 45 minutes, including a 20 minute rest and 10 minutes of kneading in a mixer to form a soft and silky smooth dough. While you can let the dough rise and then roll it out, I prefer to refrigerate the dough overnight and assemble the following day. Refrigerating the dough makes it a bit stiffer and easier to work with.

Rolling out the sticky bun dough Sprinkling the spiced sugar filling on the dough Rolling up the dough Pinching the seam to seal it Measuring out where to make the cuts Cut using thread or dental floss for super clean cuts

When cutting your rolls, use a piece of unflavored dental floss or sturdy thread to slice the dough as if it were clay. This results in far cleaner cuts than even the sharpest serrated knife, and no squishing either.

Pouring the spiced caramel topping into the pan Sprinkle pecans over caramel topping in pan Arrange rolls on top of caramel and pecans in pan

Once rolled and cut, the buns are arranged in the baking pan on a bed of gooey, rum-spiked caramel and chopped pecans. Much like an upside down cake, this gooey bottom layer will ultimately become the tops of the buns.

Split screen before/after the final rise

While I prefer to let the dough rise overnight and assemble the morning of, if you started your dough earlier the previous day, you can also roll and assemble the buns in the pan the night before. Cover tightly and refrigerate overnight. In the morning they should be noticeably puffy as pictured above. Let them sit at room temperature as you preheat the oven and then bake. If you’re aiming for a breakfast of sticky buns as opposed to a brunch, this might be a more feasible schedule.

Rolls after the final rise, they should be puffy and just touching each other

After baking, the buns are immediately inverted onto a platter, the caramel base becoming the gooey top of the bun.

You want to do this while the buns are still hot, which means that the caramel is still dangerously hot, so please be careful when inverting your buns. I like to use a set of silicone-gripped grill gloves, which allow me to grip onto the pan much easier than a normal oven mit.

You can use a large rimmed plate, baking sheet, or a cutting board with a groove in it (the groove will catch any overflow). Invert the platter on top of the baking pan, put a hand firmly on top of the platter and on the bottom of the pan, and quickly flip the whole arrangement upside down. Then gently lift up the pan, the buns should release easily (if the caramel cools too much it could get sticky).

Platter of gooey sticky buns with dish of pecans and a cup of hot buttered rum in the background

This recipe is for a small batch, yielding 9 buns that’ll perfectly fit in a 9-inch square baking pan. You can use a 9 or 10-inch round baking pan, although you may only have space for 8 buns in that case (you could always bake the straggler in its own ramekin with a spoonful or two of caramel sauce in the bottom if you like!)

This recipe can also be doubled and baked in a 13-by-9-inch baking pan as well.

Single hot buttered rum sticky bun on a light pink plate, with the platter of buns and a cup of buttered rum in the background

Any leftover buns should be covered and refrigerated. Reheat for a few seconds in the microwave or pop it in a warm oven for a few minutes until warmed through, and enjoy!

Hot Buttered Rum Sticky Buns

Hot Buttered Rum Sticky Buns

Your favorite warm holiday cocktail is transformed into deliciously gooey sticky buns spiked with rum and fragrant holiday spices.

Ingredients:

Thangzhong:

  • 3 tablespoons (42mL) filtered water
  • 3 tablespoons (42mL) whole milk
  • 2 tablespoons (16g) all-purpose flour

Dough:

  • ¼ cup (½ stick, 56g) unsalted butter, cut into cubes
  • ½ cup (120mL) whole milk
  • 2 large egg yolks, at room temperature
  • 2 ¼ cups (281g) all-purpose flour
  • 1 tablespoon (8g) dry whole milk powder
  • 1 ½ teaspoons (6g) instant yeast
  • 1 tablespoon (25g) granulated sugar
  • 1 ½ teaspoons kosher salt

Topping:

  • 5 tablespoons (70g) unsalted butter
  • 2/3 cup (147g) packed light brown sugar
  • 1/2 packet (31g) The Spice Hunter Hot Buttered Rum drink mix
  • 1/4 teaspoon kosher salt
  • 2 tablespoons (40g) golden syrup, light corn syrup, or honey
  • 3 tablespoons (42mL) heavy cream
  • 3 tablespoons dark rum or 1 teaspoon rum extract
  • 3/4 cup (85g) chopped pecans

Filling:

Directions:

For dough:

  1. Start by preparing  your flour paste or tangzhong: combine water, milk and flour in a small saucepan set over medium heat. Whisk gently until no clumps remain. Continue to whisk until the mixture thickens to the consistency of thick paste, about 2 to 3 minutes. Remove from heat.
  2. Add cubes of butter to still-warm saucepan with flour paste and gently whisk until melted and smooth, then whisk in milk. Add in the egg yolks and whisk until fully incorporated. At this point the mixture should feel lukewarm to the touch.
  3. In the bowl of a stand mixer fitted with the dough hook, whisk together the flour, powdered milk, and yeast to combine. Pour in the lukewarm flour paste, and mix on low speed until mixture forms a shaggy dough, about 1 to 2 minutes. Cover bowl with plastic wrap and let rest for 20 minutes (this rest gives the flour a chance to absorb the liquid, making it easier to knead later).
  4. Remove plastic wrap and add the sugar and salt. Mix on medium-low speed until dough is smooth and elastic, but still somewhat sticky, about 10 minutes. Add more flour only if absolutely necessary (a softer initial dough will result in a softer final product).
  5. Shape the dough into a ball (lightly oil your hands if necessary) and place in a lightly greased bowl. Cover with plastic wrap or a kitchen towel and allow to rise in a warm place until doubled in volume, about 1 to 1 1/2 hours. Alternatively, if you want to bake your rolls the next day, tightly cover the bowl with plastic wrap and pop it in the refrigerator to rise slowly overnight (my preference, as cold dough is so much easier to work roll out and shape).

For Topping:

  1. Melt butter in a small saucepan over medium heat. Add brown sugar, salt, and spice mix and stir until smooth and paste-like (it may appear slightly separated, that’s ok).
  2. Remove from heat. Whisk in syrup and heavy cream until smooth, followed by rum. Set aside and let cool to lukewarm (topping can also be made the day ahead of time, cover and refrigerate until ready to use, and return to room temperature before using).

To Assemble:

  1. Lightly butter a 9-inch square cake pan.
  2. In a small bowl, whisk together brown sugar and remaining half packet of spice drink mix and set aside.
  3. Turn dough out onto a lightly floured work surface. Pat into a rectangle, then roll out evenly into a rectangle approximately 10 inches tall by 13 ½ inches wide. You want this piece to have an even overall thickness, with as square edges as possible.
  4. Soften butter until it is nearly melted; it should be the consistency of warm peanut butter. Using a pastry brush, spread a thick layer of butter evenly over the entire piece of dough.
  5. Sprinkle an even layer of filling over butter, leaving a 1-inch space empty along the top long edge. Pat down filling to adhere it. You can also gently run a rolling pin over the surface to compress the filling into the dough, making it easier to roll up.
  6. Working with the long edge nearest you, start to roll up the dough fairly tightly, taking care not to stretch out the ends too much. Pinch along the edge of the dough to seal the seam, then roll the seam so it is face down.
  7. Using a ruler, measure out where you will cut your rolls, using a small knife to mark the cuts. I cut my log into 9 rolls each 1 ½ inches wide.
  8. To cut the rolls, you can use a sharp serrated knife (try to cut cleanly through in one movement front to back, rather than sawing it back and forth). You can also wrap a piece of unflavored dental floss or sturdy thread around the dough, which will create perfect, clean cuts.
  9. Pour cooled topping mixture into prepared cake pan. Sprinkle evenly with chopped pecans.
  10. Place rolls into pan, leaving an even amount of space between rolls and between the edges of the pan. Lightly cover and set pan in a warm spot (I like to use my oven with the light on) until rolls are noticeably puffed and just touching one another, about 30 to 60 minutes.
  11. While rolls are rising, preheat oven to 350 degrees F.
  12. Once rolls are nearly doubled in size, bake for 30 to 35 minutes, or until tops are lightly golden brown and filling is bubbly (to be precise, the center of the center roll should read about 190 degrees F on an instant-read thermometer). If your rolls are browning too quickly, you can tent them with foil and return to the oven to continue baking.
  13. Remove rolls from oven, and immediately (and carefully!) invert onto a rimmed platter or baking sheet, or a cutting board with a groove to catch the excess caramel. Be very careful doing this as the caramel is extremely hot; I find using some silicone-grip oven mits to be very helpful.
  14. Let rolls cool slightly before serving. Rolls also reheat beautifully; keep covered in the refrigerator then rewarm for a few minutes in the oven or a few seconds in the microwave before serving.
All images and text © Lindsay Landis /

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