Bacon and Egg Breakfast Crescent Bake
1- 8 ounce refrigerated crescent rolls
4 slices cheese
8 ounces bacon, fried, drained and crumbled
2 tablespoons onion, finely chopped
1/2 cup milk
6 large eggs
1/4-1/2 teaspoon celery salt
1/4 teaspoon black pepper
Preheat oven to 375 degrees. Separate crescent dough into four large rectangles. Place two in an ungreased 8 inch square baking dish. Press over bottom and 1/2 inch up the sides, sealing perforations. Place cheese slices evenly over dough. Sprinkle with bacon and onion. In a bowl, whisk together the milk, eggs, celery salt and pepper. Pour over bacon and onion. Separate remaining crescent dough into triangles. Arrange over egg mixture, but do not seal. Bake for 30 minutes, or until golden brown and filling is set.
MY FAVORITE NYC STYLE BAGELS
2 teaspoons active dry yeast
4 ½ teaspoons granulated sugar
1 ¼ cups warm water (you may need ± ¼ cup )
3 ½ cups bread flour
1 ½ teaspoons salt
In ½ cup of the warm water, pour in the sugar and yeast. Do not stir. Let it sit for five minutes, and then stir the yeast and sugar mixture until it all dissolves in the water. Mix the flour and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture. Pour 1/3 cup of warm water into the well. Mix and stir in the rest of the water (the scant 1/2 cup remaining), as needed. You may need to add an additional couple tablespoons to about ¼ cup of water. You want somewhat wet and firm dough after you have mixed it. On a floured countertop, knead the dough for about 10 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough. Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour, until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes. Divide the dough into 8. Shape each piece into a round. Next, take a dough ball, and press it gently against your worktop, moving your hand and the ball in a circular motion pulling the dough into itself while reducing the pressure on top of the dough slightly until a perfect dough ball forms. Repeat with next dough rounds. Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Stretch the ring and place on a lightly oiled cookie sheet. Repeat the same step with the remaining dough. After shaping the bagels and placing them on the baking sheet, cover with a damp kitchen towel and let rest for 10 minutes. Meanwhile, preheat your oven to 425ºF.
Bring a large pot of water to a boil. Add a spoonful of brown sugar and allow to dissolve. Reduce the heat. Use a slotted spoon or skimmer to lower the bagels into the water. Boil as many as you are comfortable with boiling. Once the bagels are in, it they will to float to the top. Let them sit on surface of water for 1 minute, and then flip them over to boil for another minute. If you want a more NYC-style bagel, increase the boiling times to 2 minutes each, this will help you create a chewier bagel. If you want to add toppings to your bagels, do so as you take them out of the water. Use your favorite topping or try sprinkling Tone’s Everything Bagel Seasoning Blend.
Once all the bagels have boiled (and have been topped with your choice of toppings), transfer them to an oiled or parchment-lined baking sheet. Bake for 20 – 25 minutes, or until golden brown.
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