Best Everything Bagel Tortellini Recipes

NO-KNEAD EVERYTHING BAGEL BREAD

Steps:

• In a large bowl, whisk together the flour, yeast, salt, if using (see NOTE above; if using our homemade version you will not need salt), and Everything Bagel seasoning.
• Add the water and mix to form a sticky dough. Plop in the softened butter and mix to incorporate. The easiest way is to squish the dough between your fingers.
• Cover the bowl with plastic wrap and set it aside to rest in a warm spot for 30 minutes.
• Wet your fingers with water. Grab one side of the dough and stretch and fold it up over onto itself. Rotate the bowl 90 degrees. Repeat three more times until each side of the dough has been stretched and folded. This is your first folding set. Re-cover with plastic wrap. Rest the dough 30 minutes.
• Repeat 4 more sets of the stretch-and-fold technique, letting the dough rest for 30 minutes after each set, for a total of 2 hours.
• After the last stretch-and-fold, let the dough rest, covered, until it's pillowy, about 1 hour.
• Turn the dough out onto a lightly floured work surface. Gently stretch it out a bit being mindful not to deflate it. Fold the bottom third up and onto the center. Repeat on the left, right, and top.
• Flip the dough over, so it's seam-side down. Cup your hands around the loaf and gently drag it from the upper left to the lower right of the work surface while rotating the loaf. Do this several times to assure a tight skin.
• Generously flour a kitchen towel (not terrycloth which will cause the dough to stick) and line the bowl with it. Gently flip the dough into the bowl so it's smooth-side down and seam-side up. Fold the towel over the loaf. You can also use a large banneton, if you wish. Cover with plastic wrap and refrigerate for at least 12 hours.
• Place a Dutch oven, or any large pot with a tight-fitting lid, in the oven and crank the heat to 450°F (232°C).
• Cut a large piece of parchment paper to use as a sling for the bread.
• When the oven is up to temperature, carefully remove the pot and set aside the lid.
• Turn the bread out from the bowl or banneton, onto the parchment paper. Brush or spritz the top of the loaf with water and sprinkle with 2 to 3 tablespoons of Everything Bagel seasoning. Use a sharp knife or razor blade to slash the top. (For a round boule, slash a square pattern; for a long loaf, slash once along the length of the loaf.)
• Using the parchment sling, carefully lift the loaf then lower it into the Dutch oven, drop in an ice cube, cover, and slide the pot into the oven. Bake for 20 minutes.
• Reduce the oven temperature to 400°F (204°C) and continue to bake, uncovered, until the bread reaches an internal temperature of 200°F (93°C) on an instant-read thermometer poked through the top, 20 to 25 minutes more. If the Everything Bagel seasoning is darkening too quickly, lightly cover the loaf with foil.
• Remove the pot from the oven. Grab onto the parchment and lift the bread out of the pot. Transfer the bread to a rack to cool completely. Don't you dare think of slicing the loaf until it's totally cooled. (I'll let you get away with slightly warm.) A hot loaf will be unpleasantly gummy.

EVERYTHING BAGEL TORTELLINI

Steps:

• To make the dough:.
• To measure the flour, it is important that you're using the spoon and sweep method: fluff the flour up in the bag/container it's in then lightly spoon it into the measuring cup - do not tap/shake the cup or press the flour down - fill it so the flour is piled up in the cup, over the brim, then use the back of a knife to sweep the excess flour off of the cup, back into the container to get one level cup. When using this method to measure, 1 cup of flour will weigh 120 grams (so the total weight of flour for this recipe is 200 grams).
• Combine the flour and eggs in the food processor. Blend until a smooth, firm dough is formed - this can take a couple of minutes. Remove from the food processor, place the dough into a re-sealable bag and chill for at least an hour.
• dough notes:.
• you can also choose to use pre-made pasta dough if it's available to you. Simply follow directions for rolling out the dough below under "assemble the pasta".
• To make the filling:.
• Toast the panko breadcrumbs in a dry frying pan over a high heat on the stove, stirring often, until golden. Remove from the heat and pour into a medium bowl.
• Add the everything bagel seasoning blend, cream cheese, ricotta, egg and parmesan. Stir together until smooth. Transfer to a piping bag and chill until needed.
• To assemble the pasta:.
• Remove the chilled pasta dough from the re-sealable bag. Dust it lightly with some extra flour on both sides and flatten out into an oblong about 1/2 an inch thick.
• Roll out the pasta dough using a pasta machine, starting on the widest opening (usually the highest number on the dial) and working your way down to the second-thinnest setting. You may need to cut the length of dough in half as you work as it'll start getting longer and longer as you roll it thinner.
• Dust the thin sheet of pasta dough lightly with flour then use a 3-inch round pastry cutter to cut the dough into circles. Gather up any scraps as you work and cover them so they don't dry out - you can then re-roll the scraps in the pasta machine and cut out more circles.
• Once you have all your circles, pipe roughly 1 teaspoon of the filling mixture into the center of each circle.
• Dip your finger into a bowl of water and run it around the edge of the circle to moisten - this will help the dough seal together. Fold the dough over to form a half moon and pinch the edges together to seal - as you do this, make sure you're pushing all the air out of the center of the dough as any trapped air bubbles can make the pasta burst open when it is boiled. Draw the two corners together to form a rounded bonnet shape, pinching tightly to seal. Place onto a baking sheet dusted with some flour or fine semolina.
• Repeat this shaping process with all of the circles.
• To cook:.
• Bring a large pot of water to the boil.
• Fry the bacon in a large skillet over a medium-high heat until crisp.
• Tip all the tortellini into the pot of boiling water and cook for 2-3 minutes, until they rise to the surface of the water and the pasta is cooked through.
• Reserve 1/2 a cup of the pasta water then drain the tortellini and add to the skillet of cooked bacon along with the reserved pasta water and parmesan. Toss to coat and let cook over a medium-high heat so the sauce thickens and coats the pasta. Season with the 1 tablespoon of everything bagel seasoning then taste and season with more salt and black pepper, if needed.
• Divide between 2-3 bowls and serve immediately.