Reddit mentions of Everything Bagel Seasoning Blend, 10oz – White And Black Sesame Seasoning, Garlic Powder Blend and Sea Salt For Bagels – Natural All Purpose Seasoning Spice Shaker by ArtiSpice (1)
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We found 1 Reddit mentions of Everything Bagel Seasoning Blend, 10oz – White And Black Sesame Seasoning, Garlic Powder Blend and Sea Salt For Bagels – Natural All Purpose Seasoning Spice Shaker by ArtiSpice (1). Here are the top ones.
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- FLAVOR PACKED & DELICIOUS: Artispice bagel seasoning is an all-purpose seasoning that has everything but the bagel. Made using a carefully chosen selection of Sesame Seeds, Poppy Seeds, Onion, Garlic Powder and Salt, our Everything Bagel Seasoning Mix can effortlessly make all your dishes taste better. It’s like magic, but real!
- ALL PURPOSE SEASONING: Whether you’re making a bagel that will make your mouth water or looking for a seasoned salt mix to add more flavor to your food, you can count Artispice Everything Bagel Season Blend to get the job done. Besides being the perfect topping for your bagels, it makes a delicious addition to salads, dips, steaks, pasta, bread, sandwiches, fries, pizza and so much more.
- CLEAN & PURE INGREDIENTS: We believe that natural is always better which is why put in the extra effort to acquire high grade all natural ingredients to make our all-purpose seasoning salt blend. It’s completely free from any harmful chemicals, additives, preservatives, flavonoids and anything else you won’t find in the great outdoors.
- UNIQUE & PRACTICAL GIFT IDEA: Making a homemade bagel seasoning blend isn’t just time-consuming but it can end up costing you more. Our everything but the bagel sesame seasoning blend helps you save time and effort making it not only a great choice for your kitchen but also makes a practical gift for friends and family on weddings, housewarming parties, mother’s day and more!
- QUALITY YOU CAN TRUST: When it comes to quality and the flavor of our blends, we make no exceptions. We believe in bringing our customers quality products without hurting their wallets and our bagel seasoning salt shaker is no exception. This is why we go the extra mile to make sure you receive this bagel sesame seasoning in the perfect shape and the ideal condition.
Features:
Specs:
| Height | 6 Inches |
| Length | 2.5 Inches |
| Number of items | 1 |
| Size | X-Large |
| Weight | 0.625 Pounds |
| Width | 2.5 Inches |
Everything Bagel topping: https://www.amazon.com/gp/product/B07MTKMZTJ/ref=ppx_yo_dt_b_asin_title_o02_s00?ie=UTF8&th=1
525g Filtered Water (Specifically not chlorinated, the live starter and ferment doesn't like it)
200g Active Sourdough Starter (I feed early in the morning of an afternoon start)
80g Red Barn Dark Rye Flour
770g King Arthur Bread Flour
Mix into shaggy ball. (I use a dutch dough whisk, it has been SO helpful).
Cover with plastic and Autolyse for 4 hours - (Let the flour sit and hydrate DO NOT SKIP, makes huge difference in taste.)
Sprinkle 20g Coarse Kosher Salt onto dough. Pinch into the dough, stretching gently. Then using a dough scraper or your hand, reach "under" the dough in quarters and stretch and pull it over itself. Do not punch down the dough, get your hands wet for easier handling, DO NOT add flour use water. Cover in between stretch/turn cycles with plastic.
Every 30 minutes return and stretch the dough in quarters for a total of 4 times. Should be transformed into a very stretchy and wonderful dough that doesnt stick to you when your hands are wet.
-If your home is about 70-73 degrees leave out on the counter top for 6-8 hours then continue to next step.
-If your house runs super warm, OR you don't want to be rushed into baking, leave the dough in the bowl you were stretching it in cover with plastic and put in the fridge for a long ferment, leave in the fridge for 12-15 hours, remove from fridge for 2 hours before continuing to the following step.
Using a dough scraper turn the dough out gently onto the counter. Using your bench scraper divide the dough in two. Using the bench scraper (as it will stick less to your hands), keep the scraper at a 45 degree angle DO NOT FLOUR THE COUNTER TOP you want the dough to grip the counter as you form it into a rough ball. Cover with plastic and let bench rest for 30 minutes.
Prep bannetons or bowls with cloth cover. Prepare a plate with an even layer of the Everything bagel seasoning mix spread on it.
Dust the top of the ball of dough with flour, use scraper and flip over onto its top, stretch gently with hands into a square about 3/8ths inch thick, sprinkle a layer of cheese bits over the entire top, followed by a layer of the soft garlic pieces. Roll the dough like a jelly roll to capture filling. You will have a long tube now. Fold bottom end of tube up 2'3rds like a book fold, fold the top down over the entire rest of the dough and GENTLY stretch it over the top of the ball. Add a little flour to the top (this is now the top of your boule), flip it over and stretch the top over the entire boule, gathering it up at the bottom and forming a seam. (There are videos of this not sure how to explain better).
This part is nice to have a helper, but pick up the boule by its top (usually right at the end of my final shaping I grab it and do this step as it goes into the banneton. I also sprinkle a bit of the seasoning into the cloth covered banneton so that it is less likely to stick. Pick up the boule (which should be seam side up from you shaping it) and either using your hand or a water sprayer, moisten what will be the the top of the loaf to the point it feels a touch slippery, I like to rub the water in just a little so that it gives a good surface to adhere to. Set the boule onto the plate of seasoning and move it around to cover the entire top of the loaf (not necessary to do the bottom).
Place in banneton seam side up. Put into fridge for 4 hours minimum before baking (you can leave them at this stage for up to 8 hours, it just helps the ferment. Leave the remaining loaf in the fridge while it's brother bakes. Chill helps its oven spring.
Preheat oven to 475 with Dutch Oven inside for minimum 1 HOUR before baking (very important for oven spring to be truly preheated).
Just before pulling the dutch oven out, lay out a square of baking parchment on the counter, flip banneton out onto parchment paper (will be right side up now, lots of seeds go flying, dont worry). Gather the corners of the parchment and lift into dutch oven, slash with a lame knife a few times to let it rise, replace lid. Bake 40 minutes covered. Uncover final 5 minutes (monitor for browning).
Also highly recommend making mini boules. This recipe makes 6 boules in 5" mini bannetons. If you do this size, bake 20 minutes covered and 5 minutes uncovered.
Let rest minimum 1 hour for crumb to set. EAT! Makes EPIC toast.