I love bagels, and when I make them I usually make a large batch. Sometimes they're not eaten before they go a little stale, and this recipe is a perfect way to turn leftover bagels, or bagels that are a little stale, into a delicious snack.
All you need is some bagels - store bought are fine - along with some Italian herbs and extra virgin olive oil.
Bagel crisp ingredients
- Bagels - home made bagels or store bought is fine. For best results, use bagels that don't have any chunky ingredients in the dough or on top (i.e. nuts, seeds). For the best results, use bagels which are a day or so old - as they're drier you will get a better result. With that said, I've made this with fresh bagels and it still works well.
- Extra virgin olive oil - substitute for melted butter or another oil of your choice if you'd prefer.
- Italian herb blend - a mixture of Italian herbs that pairs very well with the EVOO and bagels. I've provided some other topping ideas below if this doesn't take your fancy.
- Salt - optionally sprinkle some coarse salt over the crisps when they're done.
How to make bagel crisps
Preheat oven to 180C (350F).
Slice bagels vertically into slices around 1/2cm wide (1/8-1/4") and place into a bowl or container.
Drizzle oil evenly over the bagels and scatter the seasoning (1) and then mix well with your hand (2) to evenly distribute the oil and seasoning.
Place on tray - place the bagel crisps on a tray lined with baking paper. Ensure they are all flat and in a single layer and not touching.
Bake for 10-15 minutes until golden and crisp.
Cool - allow to cool on the tray - no need to use a wire rack. The crisps will continue to harden as they cool down.
Tips
- Applying EVOO - When adding the oil, keep in mind that the bagels will absorb it like a sponge. Make sure to distribute the oil evenly around the bagels and quickly mix well to get it evenly distributed.
- If you're making home made bagels and know you will make this recipe, make a few bagels that are not round. Roll the dough into an even cigar shape around 25cm (10") long and cook like you do the rest of the bagels. This makes it much easier to slice for the bagel crisps.
- The crisps will continue to harden as they cool.
- If you don't have bagels, you can use a different bread such as baguette or bread rolls.
Bagel crisp topping ideas
The recipe I've written uses Italian herbs, but there's a variety of extra toppings you can use, such as:
- Salt and smoked paprika.
- Salt and garlic powder.
- Finely grated parmesan cheese and garlic powder.
- Everything bagel seasoning mix, but use a pestle and mortar or spice grinder to turn it into a powder.
- Add a sprinkle of cayenne or chilli/red pepper flakes if you want a bit of a kick.
- If you're using sweet bagels or bagels containing fruit, try cinnamon sugar for something different.
- Your grilled meat seasoning (BBQ rubs, steak seasoning, etc).
Or do whatever takes your fancy... experiment!
How to store bagel crisps
Store bagel crisps in the same way you would chips or crackers - sealed bag or container. Keeping them sealed will prevent them from going stale.
They should be fine in a bag or container for 1-2 weeks assuming you removed all moisture when you baked them. If they smell funky, show any signs of mould or are soft discard them.
What to serve with bagel crisps
I quite like the bagel crisps as a stand alone snack, but here are some ideas for you:
- Use in place of croutons in your favourite salad or soup.
- Perfect to use in place of a cracker or vegetable for dips like hummus, tzatziki, etc.
Bagel crisps
| Prep | Cook | Total |
|---|---|---|
| 5 mins | 15 mins | 20 mins |
- 2 bagels store bought is fine and stale works well - see note 1
- 3 tbsp extra virgin olive oil or butter or oil of your choice
- 1 tbsp Italian seasoning see post for other seasoning ideas
- Coarse salt optional and to taste
- Preheat oven to 180C (350F).
- Slice bagels vertically into slices around 1/2cm wide (1/8-1/4") and place into a bowl or container.
- Drizzle oil evenly over the bagels and scatter the seasoning and then mix well with your hand to evenly distribute the oil and seasoning.
- Place on tray - place the bagel crisps on a tray lined with baking paper. Ensure they are all flat and in a single layer and not touching.
- Bake for 10-15 minutes until golden and crisp.
- Cool - allow to cool on the tray - no need to use a wire rack. The crisps will continue to harden as they cool down.
- Bagels - bagels that are a day or so old and slightly stale will work better as they're drier and easier to slice. Home made or store bought is fine, and toppings and
- Applying EVOO - When adding the oil, keep in mind that the bagels will absorb it like a sponge. Make sure to distribute the oil evenly around the bagels and quickly mix well to get it evenly distributed.
- Bagel shape - if you're making home made bagels and know you will make this recipe, make a few bagels that are not round. Roll the dough into an even cigar shape around 25cm (10") long and cook like you do the rest of the bagels. This makes it much easier to slice for the bagel crisps.
- Firmness - the crisps will continue to harden as they cool.
- Bagel substitute - if you don't have bagels, you can use a different bread such as baguette or bread rolls.
