Brunching with Bagels
/Words and photographs by Joy Jaynes | Recipe development and styling by Rebecca Gallop | Props provided by West Elm
This story appeared in the Edible DC Summer 2015 Issue.
Brunching with Bagels
We wait all winter long for the promise of summer. As spring slips by in the blink of an eye, summer arrives in all its abundant glory, along with sultry nights, backyard barbecues, sunny vacations and, best of all, leisurely late-morning brunches.
The best part of hosting a summer brunch is celebrating what the season provides, from bright berries, fresh tomatoes and crisp beans to spicy peppers, sweet cherries and a vast array of nutrient-rich greens.
So hit the farmers market, set the table on the porch and gather your friends for a scrumptious Sunday brunch brimming with seasonal flavors. Today, we are brunching with bagels.
Brunching with Bagels Menu
Everything Bagel with Fava Bean Hummus
Heirloom Tomato Bruschetta with a Topping of Sprouts and Feta Cheese
Honey Oat Bagel with Whipped Cream Cheese with Berries
Sesame Bagel with Fried Egg, Aged White Cheddar Cheese
Hot Pepper Jam
Raspberry Basil Arnold Palmer
Tips and tricks to help your brunch go off without a hitch
• Prep the dough the day before, so you can just shape/boil/bake the bagels in the morning. Waking up two hours early on a Sunday morning to wait for dough to rise is nobody’s idea of fun.
• Buy a few blooms from the market and throw them into small bottles. Simplest and prettiest centerpiece DONE in two minutes.
• Err on the side of simple: neutral table settings, a small centerpiece, nothing too complicated, and the food will just speak for itself.
• Base your menu on what’s available that week at the farmers market. This menu focuses on three simple bagel sandwiches with various toppings, but guests can make them however they wish and mix and match toppings.
• Make the hot pepper jelly ahead of time. When you do make it, you’ll have a few jars on hand to use throughout the year or give as gifts.
Brunching with bagels - the loaded table ready for a delicious meal
The Recipes
Everything & Sesame Bagels
Makes 12 medium-sized bagels
1⅔ cups warm water
1 scant tablespoon active dry yeast
1 tablespoon honey
1 cup all-purpose unbleached flour
2 cups whole-wheat flour
1¼ cups oat flour
2 teaspoons salt
1 teaspoon vegetable oil for coating bowl
1 tablespoon honey or agave
Boiling water
Sprinkle of cornmeal
1 egg
1 teaspoon water
Combine water, yeast and honey in a medium mixing bowl and let sit for about 5 minutes, until yeast foams. Combine flours and salt in the bowl of a stand mixer, then add water mixture. Mix at low speed until the dough comes together, about 3 minutes. Then increase speed to medium and knead for about 10 minutes. The dough should be soft and smooth.
Place in oiled bowl, cover tightly with plastic wrap, and allow to rise in a warm place for about 2 hours, until doubled in size. Alternatively, you could place the dough in a covered bowl and place in the fridge overnight. Before shaping dough, allow it to come to room temperature.
After dough has risen, punch it down a few times, and allow to rest for 10 minutes. Then, on a floured surface, divide into 12 equal sections. Roll each into a ball, and poke index finger through center. Swirl dough around your finger a few times to stretch out the bagel hole. Place on parchment-lined baking sheet, cover with towel and allow to rest for 10 minutes.
Meanwhile, preheat oven to 425º and prepare the water bath. Bring large pot of water to boil. Add 1 tablespoon honey or agave. Once water is at a rolling boil, reduce to a simmer. After shaped dough has rested for 10 minutes, transfer to simmering water. Simmer for 1 minute on each side, then remove with a slotted spoon and place on a baking sheet lined with fresh parchment paper and sprinkled with cornmeal.
Beat together egg and 1 teaspoon water and brush over top of bagels. Sprinkle with toppings of choice. We used sesame seeds, and a mixture of chia seeds, coarse salt and onion flakes. Bake for 15 minutes, or until bagels begin to lightly brown. Remove from oven, allow to cool for a few minutes and then serve.
Honey Oat Bagel variation:
Use above ingredients and follow same directions, but add ⅓ cup honey to water and yeast mixture. Then, after brushing bagels with egg mixture, drizzle with honey and sprinkle with old-fashioned rolled oats before baking.
Fava Bean Hummus
Makes about 1 cup
1 cup fresh fava beans, removed from pods
¼ cup extra-virgin olive oil
2 cloves minced garlic
½ teaspoon cumin
1 teaspoon salt
1½ teaspoons fresh lemon juice
¼ cup tahini
Blanch the fava beans in boiling water for 1 minute, then plunge into ice water and remove the outer skin. Put all ingredients into food processor and blend until smooth. Place in serving bowl and garnish with a drizzle of olive oil and sprinkle of cumin.
Heirloom Tomato Bruschetta Topping
Makes about 4 cups
4 heirloom tomatoes, diced
3 cloves minced garlic
2 tablespoons diced shallots
⅓ cup chopped Italian basil
1 teaspoon fresh lemon juice
¼ cup extra-virgin olive oil
Salt & pepper to taste
Place all ingredients in medium bowl and toss thoroughly. Transfer to a serving bowl and top with a sprig of fresh basil.
Whipped Cream Cheese with Berries
Makes about 1 cup
1 (8-ounce) package cream cheese
2 tablespoons creme fraiche
¾ cup homemade whipped cream
2 tablespoons powdered sugar
¼ teaspoon pure vanilla extract
Fresh berries of your choice
Whip together first five ingredients. Place in serving bowl and garnish with fresh berries.
Hot Pepper Jam
Makes about half a dozen 8-ounce jars
1⅓ cups diced jalapeños (about 8 peppers)
2 cups diced red/yellow/orange sweet bell peppers (about 3–4 peppers)
2 cups white vinegar
3 cups sugar
3 tablespoons pectin
Wash jalapeños and remove stems. If you want a milder jelly, remove seeds. Cut into large chunks and place in food processor. Pulse until finely diced, then remove and place in a nonreactive pot.
Wash and de-stem bell peppers. Cut into large chunks, place in food processor and pulse to finely dice. Then remove to pot with jalapeños.
Add vinegar, sugar and pectin and bring to boil, stirring occasionally. Then, allow to simmer for 5 minutes.
Meanwhile, fill canning pot with water and bring to a boil. Sterilize jars and lids in boiling water.
After jam mixture has simmered, carefully ladle into jars. Wipe away any drips from rim, and hand-tighten lids. Process jars in water bath for 10 minutes (adjust for your altitude), then remove with tongs. Place on a towel on counter and let jars rest. When you hear a “pop” you will know the jar has sealed properly. Allow to cool and thicken.
Raspberry Basil Arnold Palmer
Makes about 9 cups
3 cups passion fruit iced tea
6 cups freshly squeezed lemonade
Handful raspberries, plus some for garnish
⅛ cup African Blue basil leaves, plus some for garnish
Muddle raspberries and basil leaves in the bottom of your serving vessel. Add iced tea and lemonade. Mix, and serve over ice. Optional: Mix in 1 ounce of vodka per serving. Garnish with 1 or 2 whole raspberries and a basil sprig.
Brunching with Bagels was developed and produced by Joy Jaynes and Rebecca Gallop.
Joy Jaynes is a a photographer based in Old Town Alexandria. She is also a freelance content creator and creative strategist, and blogs at morningslikethese.com.
Rebecca Gallop is a Northern VA-based prop stylist, event designer, and blogger (adailysomething.com), and the founder of A Daily Gathering (adailygathering.com), an ongoing series of seasonal dinners, workshops, and gatherings with the purpose of sharing food and conversation, and learning new skills.
Special thanks to West Elm for tableware and accessories.
