“EVERYTHING BUT the BAGEL” SANDWICH ROUNDS

These Sandwich Rounds look a lot like bagels. These are no-knead focaccia disguised as “Everything But The Bagel”. It’s the same no-knead focaccia dough but in a single-serving, round form. Topped with an abundance of Everything But The Bagel seasoning. This is a great way to make amazing homemade sandwiches, and it’s much easier than making bagels.

What is EVERYTHING OTHER THAN THE BAGEL SESSIONING?

The “Everything but the Bagel” seasoning contains the same mixture of dried onion and garlic, salt, sesame seed, salt, and poppy seeds as you would find on top of an “everything flavoured” bagel. It’s super delicious and adds tons of flavour and texture to any dish sprinkled on. Trader Joe first introduced it a few decades back. You can find it in almost every grocery store (I bought mine at ALDI). If you don’t see it in your local grocery store, here’s a recipe for homemade Everything Bagel Seasoning by Two Peas & Their Pod.

WHAT IS THE TEXTURE OF THIS BREAD?

This bread is made from the same dough as my No-Knead Focaccia. It’s more sturdy. This recipe is not for those who like soft white bread. This bread is made for people who like bread that will hold to sandwich toppings but not get soggy. Bread that can take Italian dressing. These bread rounds will not bow to pressure!

CAN I USE ALL WHEAT FLOUR

My no-knead focaccia can be made with half of the all-purpose flour and half whole wheat. However, bread that is denser than this will not be a success. Half of the whole wheat flour will work, but you may need to add more water. Whole wheat flour absorbs more moisture.

These SANDWICH ROUNDS are FREEZER FRIENDLY

Making your bread is a great way to have fresh homemade bread. Let your sandwich rounds cool down to room temperature before placing them in the freezer. Please place them in a gallon-sized freezer bag. They will keep for approximately three months. Let them cool at room temperature for 10-15 mins, or heat in the microwave for 30 seconds. They will keep fine in an airtight container for 3-4 days.

“EVERYTHING BUT the BAGEL” SANDWICH ROUNDS

Sandwich Rounds are made from simple, no-knead bread dough. They are topped with “everything except the bagel” seasoning.

Prep Time: 2 hours 30 minutes

Cooking Time: 25 minutes

Total Time: 2 hours 55 minutes

INGREDIENTS

• 2 cups all-purpose flour, plus some for dusting
• 3/4 tsp salt ($0.03)
• 1 teaspoon instant yeast (or bread maker yeast) ($0.45)
• 1.25 cups of water ($0.00).
• 1 Tbsp olive oil ($0.16)
• 2 Tbsp Everything but the Bagel Seasoning ($0.60).

INSTRUCTIONS

• Mix the flour, salt and yeast in a bowl. Stir until well combined.
• Mix the olive oil, water, and salt until you have a sticky dough. It would be best if you did not leave any flour on the bottom.
• Cover the bowl with Loosley and allow it to rest at room temperature for 2 hours. This will ensure that the dough is doubled in size and the texture is fluffy and bubblegum.
• Sprinkle flour over the dough, and use your hands for scraping it off the sides. Place the dough on a floured surface. You will find the dough very sticky and loose, so flour is a good option to prevent it from sticking to your hands or work surface.
• Divide the dough into six equal pieces and shape each into a ball. Each ball should be flattened into a 4- to 5-inch circle with a rolling pin. Place the flattened circles onto a parchment-lined baking sheet.
• Each round should be coated with a thin layer of water. Then sprinkle about a teaspoon of Everything But the Bagel Seasoning on it. Allow the sandwiches to rise for 30 minutes.
• At the end of the rise, heat the oven to 400oF. Press the dimples into each sandwich with your fingers. This will help them bake evenly.
• After the oven has been fully preheated, transfer the baking sheet to the oven. Bake the sandwiches for approximately 25 minutes or until golden brown.
• Transfer them to a wire rack and remove them from the oven. Although the crust might seem very hard right away, it will soften over time. After cooling, store in the fridge (3-4 days), freezer (3 months), or an airtight container.