#sourdough poppy and sesame seeds bagel

[formeryelpers]

Hops & Beans Café, 4000 Bay St, Unit A, Fremont, CA 94538

This is a popular camping spot in the Irvington District (Central Fremont). Some people looked set up to be there for a long time, taking advantage of the free wi-fi, outlets, easy parking, restroom, and plentiful seating. It’s in a historic old building, Clark’s Hall and has a cozy, old-school coffeehouse feel. They also serve beers, wine, and cocktails. Place your order and pick up your drink. They’ll bring your food to your table.

They have a kitchen on-site, so there are more options. Choose from breakfast sandwiches, breakfast burritos, French toast, crepes, sandwiches, salads, and tacos. They also have pastries (croissants, Danish). You’ll find your standard espresso drinks, drip coffee, cold brew (no pour over). They also have flavored lattes.

Avocado toast ($7.95): Thick slice of grilled sourdough bread topped with thin slices of avocado sprinkled with everything bagel seasoning (sesame seeds, poppy seeds, salt, onion, garlic). The toast was big and filling. The execution was simple but good. Some bites were too salty and the bread was airy with hard to cut crusts.

The cappuccino ($4.50) was decent.

The ambiance is cozy, lots of hanging lights, ceiling fans in a historic old building, and two mounted TVs. They play mellow instrumental music and people are pretty quiet. There are a variety of seating options, mostly small tables but also some counter seating. Older furniture. Mix of padded and unpadded wood chairs. The wi-fi is slow though.

3.5 out of 5 stars

By Lolia S.

[breadguides]

Exploring the Wonderful World of Bread.

Introduction:

Bread, a timeless staple in cultures across the globe, comes in an array of forms, flavors, and textures. From crusty artisan loaves to soft, pillowy rolls, the world of bread is diverse and fascinating. In this blog post, we'll embark on a delightful journey through the types of bread that grace our tables and tantalize our taste buds.

Artisan Bread: *Characterized by its rustic appearance and hearty texture, artisan bread is a testament to the craftsmanship of bakers. Made with minimal ingredients – typically flour, water, salt, and yeast – artisan bread undergoes a slow fermentation process, resulting in a chewy interior and a crusty exterior. Popular varieties include baguettes, ciabatta, and sourdough.

Whole Grain Bread: *For those seeking a healthier option, whole grain bread is a nutritious choice. Made from flour that includes the entire grain, this bread is rich in fiber, vitamins, and minerals. Varieties range from whole wheat to multigrain, offering a robust flavor profile and a hearty texture.

Brioche: *Indulgent and buttery, brioche is a French bread known for its rich, slightly sweet taste. Made with a generous amount of eggs and butter, brioche has a soft, tender crumb that makes it perfect for both sweet and savory applications. Enjoy it as toast for breakfast or as the base for a decadent sandwich.

Flatbreads: *Found in various cultures worldwide, flatbreads are a versatile category that includes staples like naan, pita, and tortillas. These breads are often unleavened and can be used to scoop up dips, wrap around fillings, or accompany a variety of dishes. Each culture puts its unique spin on the flatbread, resulting in a diverse range of flavors and textures.

Bagels: *Hailing from Jewish tradition, bagels are boiled before baking, giving them a chewy interior and a shiny, slightly crispy crust. Typically enjoyed with cream cheese or used as the base for sandwiches, bagels come in an array of flavors, including plain, sesame, poppy seed, and everything.

Rye Bread: *Known for its distinctive flavor and dense texture, rye bread is often made with a combination of rye and wheat flours. Popular in European cuisines, it can range from light and mild to dark and robust. Rye bread pairs exceptionally well with cured meats, cheeses, and pickles.

Conclusion: The world of bread is a testament to the diversity and creativity of culinary traditions. From the artisanal craftsmanship of sourdough to the comforting warmth of naan, each type of bread brings its unique personality to the table. So, the next time you break bread, take a moment to savor the rich tapestry of flavors, textures, and cultures that this humble staple represents. After all, there's a type of bread for every palate and every occasion.

[stenoodie]

This is the holy grail of Surprise Bags! The most generous and best surprise I've gotten so far on the @toogoodtogo.can app!! Look at this huge assortment of baked goods from Crust Baking Company!! All this just for $6.99!!! 🤯🤯🤩😍😍😍😄 Loved the rich and decadent carrot cake (so many raisins and nuts baked into it -- they didn't skimp on the ingredients at all). The 6 Danishes were large and oh-so flaky! Super buttery croissant 🥐. Bag of loaded poppy seed bagels. Loaf of sourdough bread with hundreds of baked-in sesame seeds. Such a hefty Surprise Bag, no wonder they are rated 4.9/5 stars on the app and sold out in seconds every time! So happy I finally nabbed this bag to see what the hype was all about 😄🙌🛍🍞 Pic 1: The entire contents of the Surprise Bag. Pic 2: Picture on the left showed what I saw upon peering into the paper bag. Picture on the right showed the second layer of goods! Amazed at how much there was to unpack in the paper bag!! 😄 Pic 3 and 4: Danishes and croissant. Pic 5: Pack of 6 poppy seed bagels. Pic 6: Carrot cake 🥕😋. Pic 7: Close-up of the sourdough -- so many intricately baked-in sesame seeds. Pic 8: CBC Storefront. Pic 9: Collage of how we used the sourdough (for toast and croutons in salad) and the bagels (for breakfast sandwiches). Pic 10: CBC's storefront on the app. ���� Make sure to "heart" your favourite stores on the app so you don't miss them when they release surprise bags. 🤗 #toogoodtogo #toogoodtogogta #surprisefoodbags #tgtgfoodhauls #crustbakingcompany #bakedgoods #endfoodwaste #savingfoodfromthelandfill (at Crust Baking Company) https://www.instagram.com/p/Com6tXnrFlD/?igshid=NGJjMDIxMWI=

[la-quarantine-bakery]

Successes and failures: week of 6/21/21

Sourdough poppy and sesame seeds bagels

Grade: A-

A little burnt on the bottom as I had a meeting, and the toppings were messy also due to me rushing during the meeting and not letting the poached bagels rinse off first, but quite yummy and legit tasting.

Recipe: homemade sourdough bagels from Baking Sense

Sourdough focaccia with crab, corn, and tomatoes

Grade: B-

It’s too bad that this didn’t turn out better considering how good the toppings would’ve tasted and how good previous batches had been. I didn’t do stretch-and-folds (forgot) and proofed it for too long so it was sour. I’ll have to make it properly for the family another time.

Recipe: sourdough discard focaccia from Du’s Doughs

Sourdough granola with almonds, pumpkin seeds, and dates 

Grade: B+

Healthy and I like the almonds.

Recipe: sourdough granola from 24hourkitchen

Modifications: doubled amounts of nuts and seeds; dried dates added midway through baking

Japanese mascarpone cheesecake

Grade: A-

The family loved it, even though the cheesecake collapsed and I added a little too much sugar. So creamy especially when chilled.

Recipe: Japanese cheesecake from Just One Cookbook

Modification: mascarpone for cream cheese; a little too much sugar

[cutthroat-coquette]

So you have the AUDACITY to tell ME that the bully of a doughnut is an acceptable breakfast item?! Nah. I don’t think so. Fuck bagels

🎶Bagel bagel, bagel bagel, I eat as many as I can finagle; Bring a pile right to the table.

With some butter or best with cream cheese, sliced and halved and toasted, yes please. On a plate or on a napkin…

Cinnamon, Poppy seed, Blueberry or sesame, Sourdough, Pumpernickel, Whole wheat, everything!

Bagel bagel, bagel bagel, Unhappy when I’m unable, To eat a pile right off the table.

Round and chewy on the outside, Soft and bready on the inside, Toaster better be a double-wide!🎶

[nycbento]

I've made this now several times, and though I'll probably still tweak it further, it makes an excellent bagel at home. The most impactful ingredient is high gluten flour; it won't have the same texture with all purpose flour. In the US, two brands to try are King Arthur bread flour (12.7% protein content) and Wheat Montana (labeled as all-purpose, but its 13% protein). Barley Malt Syrup is nice to have, but I have made good bagels with honey or plain sugar. If you have a pizza stone for baking, use it. I also write all my baking recipes by weight (it's so much more accurate) so use a kitchen scale. Those are the only less common items in this recipe. As with all my sourdough recipes, "sourdough" is misleading. None of them has that sour twang, I don't actually like it. You can get it by removing the small amount of commercial yeast and doing a long, warm rise rather than a cold one, but I don't know how it will affect other factors. Sourdough Bagels: **Levain** 42 g bread flour 42 g sourdough starter (active but it does not need to be freshly fed) 42 g water **Dough** 530 g bread flour (plus more when kneading) 235 g water 40 g barley malt syrup, honey or sugar 1 g active dry yeast 10 g table salt **For Boiling** 1 tablespoon barley malt syrup, honey, brown or granulated sugar (for boiling water) **DIRECTIONS** Make a levain by mixing equal parts (42g) of starter, flour and water. Set aside loosely covered for 4-12 hours depending on the warmth of the room. You should see bubbles. Once the levain is ready, in the bowl you intend to make the dough in (or a stand or dough mixer) measure the flour and water, mix. Let stand between 20 minutes to an hour to autolyze. Meanwhile, mix in together the levain, the yeast and the barley malt syrup. (You can do this in the container you rose the levain in). After the dough has autolyzed, knead the starter mixture into the flour and keep kneading. When it's incorporated, add the salt and continue to knead. You'll need a bit more flour in the kneading process, enough so that the dough is slightly dry. If I'm using a stand mixer I sprinkle it over about 3-4 minutes in. This dough will be quite hard to knead by hand. If I had to, I'd probably try it the way the Japanese knead low-hydration noodle doughs: put it in a large, sturdy Ziploc bag on a clean floor and step on it, kneading it with your feet and body weight. A bagel should be chewy, and that happens with low hydration, a high gluten flour and a lot of kneading. You want a strong dough that seems somewhat dry compared to a bread dough and with the lower hydration it should stretch but probably won't manage a windowpane test. Using a dough mixer, I set it for 25 minutes. A stand mixer will take a bit less time. Cover the bowl and let rest at room temperature 1-3 hours and then overnight in the fridge. Turn the dough out onto a clean work surface and use a bench scraper to divide into 8 equal pieces. (I weigh them - they are usually 110-120 g). Roll each piece into a ball [NOTE - this is a good point to freeze individual portions on a tray in a single layer. Once frozen, you can store the balls in a bag. To make later, defrost completely and bring to room temperature before continuing]. It does matter how you shape the bagel. It seems logical to take the ball and use your thumb to poke a hole into the middle of each piece, but that results in a flatter, more slack bagel. This method works the gluten further - roll the ball out into a snake about 40 cm long, wrap this around your palm to create a ring. FIRMLY roll the seams against the countertop (they will come apart if you do not do this thoroughly). Arrange the bagels evenly on a parchment lined baking sheet (I prefer to use a baker's linen couche) or a tea towel will work, cover with another tea towel and let rest for 30-60 minutes or until puffy. Preheat your oven to 450°F (218°) (I use a pizza stone on the bottom rack) and prepare a small pot of boiling water, at least 3" deep, with 1 tablespoon of barley malt syrup or sugar added.

(if you use a large pot, you'll need more syrup) Make sure the bagel is in water deep enough to be fully covered - it makes a difference. Boil the bagels, a few at a time, for 1-2 minutes on each side. Stir gently shortly after they go in to keep them from sticking to the pot. When done, place them back onto the parchment paper (or a rack, but that makes dents sometimes). Let the bagels cool off enough to handle them and dip or sprinkle one side of each bagel in your choice of topping, or leave plain. Place back onto baking sheet. Bake the bagels at 450°F (218°C) for 16-18 minutes, flipping once halfway, or until golden brown and internal temperature of 205°-210°F. Optional Toppings sesame seeds salt ( sprinkle on top, don't dip) poppy seeds Or Everything Bagel Seasoning Which is the following, mixed 1 tablespoons poppy seeds 1 tablespoon white sesame seeds 1 tablespoon black sesame seeds 3 tablespoon dried minced onion 2 teaspoons coarse salt You can add dried garlic, but it burns very easily.

[jewishmuseummd]

Here’s your #Shabbat Baking suggestion for the week:  Great Jewish Bake Off 2018 award-winner Miriam’s Bagels by James D. Lubitz! 

This recipe is a modification of the one in Bread by Jeffrey Hamelman. Bakers should consult that book for an overview of the factors and techniques involved in making authentic bagels and the equipment needed. Note that this is a 2-day process. Day one involves making the sourdough build, mixing the final dough, and forming the bagels. They spend overnight in the fridge. On Day Two, the bagels are boiled, baked (and eaten).

Makes about 13 bagels.

Ingredients:

27.2 oz high gluten flour (e.g. King Arthur Bread Flour, kosher)

4.8 oz whole rye flour (e.g. Hodgson Mill, kosher)

1 lb 4.8 oz water (Leave the water out overnight in an open container so the chlorine evaporates.)

0.2 oz diastatic malt powder (ok to skip if not available)

0.6 oz salt

Malt syrup or honey for boiling

Optional toppings: sesame seeds, poppy seeds, caraway seeds, coarse salt and others of your choice like sunflower seeds.

Steps:

1. Prepare the sourdough (levain) build: 6.4 oz high gluten bread flour, 8 oz water, 1 oz mature sourdough culture. Mix all the ingredients for the build 12 to 16 hours before the final mix. Let stand in a covered container at about 70 degrees. It will be nice and bubbly when ready.

2. Final dough: 10.6 oz water, 20.8 oz high gluten flour, 4.8 oz whole rye flour, 0.2 oz diastatic malt powder, 14 oz sourdough (levain) (set aside 1 oz in fridge for next time), 0.6 oz salt. Mix all ingredients in stand mixer at low speed for 3 minutes. Check dough to make sure it is a bit sticky (to aid bagel shaping). Add a bit of water if necessary. Mix on medium speed for an additional 5 to 6 minutes. The dough should be tough and strong.

Divide dough into 4 oz pieces. Roll each piece into 10-inch rods with no taper at end. Wrap rod around your hand with slight overlap at your palm. Roll your hand on flat surface to seal two ends together. Place finished bagels on baking sheet that has been sprinkled with semolina or corn meal. Cover with plastic and refrigerate for at least 6 hours or overnight.

3. Boiling and Baking: Soak linen covered bagel boards in water. Preheat oven with baking stone to 500 degrees. Bring large pot of water (with about 3 tablespoons of malt syrup added) to boil. Water should be color of strong tea.

Take bagels from fridge and add to boiling water. Do not crowd the bagels. If bagels stick to bottom of pot, gently free with wooden spoon. After they are floating, boil for about 40 seconds more. Remove with slotted spoon and place on towel.

If you want seeded or salted bagels, place the tops into a dish of seeds or salt (or both). Then put 3 or 4 bagels on the soaked boards, TOP DOWN. Put in oven for 4 minutes, then flip them off the boards so their bottoms are on the baking stone. Bake for about 11 to 14 minutes more, until they are nice and brown.

Remove and cool on rack.

[sleovitso]

Sourdough Bagels

These normally raised sourdough bagels are a nice change from the standard dish that utilizes yeast. They have a light tang as well as crunchy appearance that can only come from old-world bread-making methods as well as are a fun way to utilize your sourdough starter.

Although not a challenging procedure, these sourdough bagels do take more time to make than regular bagels; strategy to enable the bagel dough to relax a number of times and increase overnight in the refrigerator. If you want bagels that have an even more appetizing flavor, try leaving the dough in the refrigerator for an extra day or two prior to you poach and cook them. Usually, the longer as well as cooler the fermentation, the extra the dough will develop that characteristic level of acidity.

Do not hesitate to cover the bagels with sesame seeds, poppy seeds, whatever bagel seasoning, or rugged salt prior to cooking. It is best to make use of a kitchen area scale for this dish considering that the ingredient measurements are by weight as this is the most accurate when baking.

[dato-georgia-caucasus]

 The Montreal-style bagel or Montreal bagel (sometimes beigel; Yiddish: בײגל beygl; French: Bagel de Montréal), is a distinctive variety of handmade and wood-fired baked bagel. In contrast to the New York-style bagel, which also contains sourdough, the Montreal bagel is smaller, thinner, sweeter and denser, with a larger hole, and is always baked in a wood-fired oven. It contains malt, egg, and no salt, and is boiled in honey-sweetened water before being baked. In some Montreal establishments, bagels are still produced by hand and baked in full view of the patrons. There are two predominant varieties: black-seed (poppy seed), or white-seed (sesame seed).

[searchingforsustenance]

Sourdough bialy

Easy/cheat bagels. Divots didn’t stay down during baking woops. Low effort baking process.

Filling/topping: sesame seed, caraway, poppy seed, lightly sauted onion

Final image has a scrambled egg with some onion and mushroom on top

Recipe: https://makeitdough.com/2020/04/22/sourdough-bialy/

[wbcbcee]

New Post has been published on Cbcee

New Post has been published on http://cbcee.com/information-about-menu-of-panera-bread-bakery-and-cafe-get-a-panera-bread-gift-card

Information About Menu of Panera Bread Bakery and Cafe - Get a Panera Bread Gift Card

Panera Bread is a chain of bakery-cafés that have spread out over the United States of America and Canada. They are a place that basically sells bread, salads, soups, bakery products and café beverages. They have become very famous mainly because the quality and freshness of the baked goods is paralleled by very few others over the two countries.

The Panera bakery-cafes are great watering hole for people of all ages, backgrounds and interests. Panera is a wonderful place to come alone or with a bunch of old or new friends. It is A place to convene with co-workers or to have a light and comfortable date. It is a haven to recharge and rejuvenate. It is like a quaint café where you can relax and be yourself. It can even be a quiet place to bring some of your work at do it at leisure.

Panera has two basic sections – the bakery and the café. They bake a variety of breads and pastries and other baked goods. They have a wide assortment of artisan and specialty breads that include Country bread, stone-milled rye, three cheese bread with parmesan, Romano and asiago cheese, three seed bread with poppy, sesame and fennel seeds, sesame semonila bread, French baguette, ciabatta, focaccia and whole grain as well as honey wheat, cinnamon raison, cranberry walnut panettone, tomato basil and sourdough bread.

They also offer a very large variety of bagels and spreads. They are famous for their cinnamon swirls and raisin bagel, jalapeno and basil bagel, gingerbread, blueberry, chocolate chip and cranberry walnut bagel but also offer all the regular ones like sesame, everything, plain and whole grain ones. Their spreads include cream cheese, hazel nut, honey walnut and veggie spreads. They also carry a large variety of cakes, cookies, brownies, pastries, muffins and sweet rolls.

In the café however they have a great many different dishes that can enrich your experience substantially. They serve different kinds of Panini sandwiches that have been made on their own baked breads and are grilled to perfection. They have 6 signature sandwiches that have been extremely popular with their patrons. These include the Napa Almond Chicken Salad, Chicken Caesar, and Italian Combo, Asia go Roast Beef, Chipotle Chicken and Bacon Turkey Bravo. Each of these are made from their freshly baked breads and served with a pickled spear. They also carry a large salad and soup menu designed to suit the taste buds and moods of all their patrons. Their assortment of hot and cold beverages go beautifully with their pastries and other sweets making a trip to Panera a truly gratifying experience.

Panera Menu

The Panera menu is split into two parts – the bakery menu and the café menu. Both of these are vastly different and therefore the Panera menu has something to offer for every person and palate, to suit every mood and every fancy. The bakery menu has a wide selection of breads that are cooked fresh every day. These are simply divided into artisan bread and specialty breads. The artisan breads are the classic country, whole grain and French loaves but also the 6 not so well known but equally popular sales – 3 cheese, stone-milled rye, sesame semolina, three seed, foccacia and ciabatta breads.

There is a large selection of classic and novel bagels which include – Asiago Cheese, Blueberry, Cinnamon Swirl & Raisin, Chocolate Chip, Jalapeno and Cheddar, Cinnamon Crunch, Gingerbread, Cranberry Walnut, French Toast, Everything, Plain, Sesame and Whole Grain. These can be ordered toasted or as they are and you are offered a variety of schemers. These schemers are flavored reduced fat cream cheese spreads. The flavors include Hazelnut, Honey Walnut, Raspberry, Sun-dried Tomato and Vegetable. There are also a very wide variety of cookies, pastries, brownies, sweet rolls, specialty pastries, scones, muffins, muffies and cakes that you can take home or eat right there if you so wish.

The menu also offers 4 egg baked soufflés and a strawberry granola parfait. They also offer a selection of breakfast sandwiches that consist of 6 bagel breakfast sandwiches and four sandwiches served on the bread made in the bakery itself.

This was just the bakery menu. Now comes the café menu. It too has a great variety of items on its menu. The first items you come across are the sandwiches. Here each sandwich is served on bread baked in the bakery itself. There are 5 types of Hot Panini Sandwiches, 6 types of signature sandwiches and 5 cafe sandwiches. Each of these is served with a pickled spear. There are also 9 different types of soups you can try here. They also have 6 specialty salads that are unique to this café as well as 4 regular salads that are found everywhere including Caesar, Greek and Classic salad. There is also a fruit salad that is offered. In true café style there is a preponderance of drinks ranging from hot beverages to cold ones, iced ones and frozen drinks. All their food is fresh because it is made from the freshest ingredients. It is a place where taste and health is in true harmony.

Their entire menu is packed with all kinds of nutritional values. You can have any of their items for a quick and healthy meal or snack and reap the benefits of fresh veggies, fruits and most of all fresh baked goods!

Panera Bread Gift Card

Get panera bread gift card, just enter your email address to get started, No purchase necessary. Check your email after registration, to confirm.

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