BEST SANDWICH ROUNDS BREAD RECIPE
I know these sandwiches may look like round bagels, but they’re not. They are not kneaded focaccia disguised as “Everything But The Bagel”! That’s right, it’s my same no-knead focaccia dough in a convenient single-serving round shape with a delicious dose of Everything But the Bagel Seasoning. Perfect for making epic homemade sandwiches and much easier than making real bagels!
What’s Everything But Bagel Seasoning?
The “Everything But Bagel” seasoning is the same smooth blend of dried onion, garlic, salt, sesame seeds, and poppy seeds that you find on top of the “Everything” flavored bagel. This spice is super delicious and adds tons of flavor and texture wherever it’s sprinkled! It was popularized by Trader Joe’s a few years ago and can now be found at almost every grocery store (I found mine at ALDI). But if you can’t find it at your local store, here’s a recipe for homemade everything bagel seasoning from two peas and their pods.
What is the TEXTURE of this bread?
Since it’s made with the same flour as my No-Knead Focaccia, it’s definitely a more “sturdy” bread. If you are into soft white bread, this is not the recipe for you. This bread is for those who like bread that can stand up to their sandwich toppings without getting soggy. A bread that can handle being drenched in Italian dressing. These sandwich rounds won’t bend under pressure!
Can I use whole wheat flour?
I’ve had success making my no-knead focaccia by replacing ½ of the all-purpose flour with whole wheat, but the bread gets really dense when you go beyond that. Even with ½ whole wheat you will need to increase the water a bit, as whole wheat flour absorbs more moisture.
These sandwich rounds are freezer friendly.
One of the best parts about making your own bread is that you can store it in the freezer and always have fresh, homemade bread on hand. To store your sandwich rounds in the freezer, be sure to let them cool to room temperature first. Then transfer them to a gallon size freezer bag and place them in the freezer. They will be good for about three months. To thaw, either let them sit at room temperature for 10-15 minutes, or microwave for about 30 seconds. Otherwise, they will be good for about 3-4 days in the fridge (airtight container).
“EVERYTHING BUT THE BAGEL” SANDWICH ROUNDS BREAD
These easy sandwich rounds are made with a simple no-knead dough and topped with a healthy dose of “everything but a bagel.”
Preparation time: 2 hours 30 minutes
Cooking time: 25 minutes
Total time: 2 hours 55 minutes
2 cups all-purpose flour (plus some for dusting) ($0.30)
3/4 tsp salt ($0.03)
1 tsp instant yeast (or bread machine yeast) ($0.45)
1.25 cups water ($0.00)
1 Tbsp olive oil ($0.16)
2 Tbsp Everything But The Bagel Seasoning ($0.60)
Combine the flour, salt and yeast in a bowl and stir until well combined.
Add the water and olive oil and mix until the dough forms a sticky ball. There should be no dry dough left on the bottom of the bowl.
Cover the bowl loosely and let it sit at room temperature for two hours, or until the dough has doubled in size and is very light and bubbly in texture.
Sprinkle a little flour on top of the dough and use your hands to scrape down the sides of the bowl. Dump the dough onto a floured surface. The dough will be very loose and sticky, so use flour to prevent it from sticking to your hands and work surface.
Divide the dough into six pieces, then shape each into a ball. Use a rolling pin to flatten each ball into a circle about 4 to 5 inches in diameter. Place the flat circles on a parchment-lined baking sheet.
Brush a thin layer of water over each round, then sprinkle each with about a teaspoon of Everything But the Bagel Seasoning. Let the sandwich rounds rise for 30 minutes.
At the end of the rise time, begin to preheat the oven to 400ºF. Use your fingers to press down the dimples in each sandwich round (this helps them stay flat while baking).
Once the oven is fully preheated, transfer the baking sheet to the oven and bake until the sandwich rounds are golden brown, about 25 minutes.
Remove them from the oven and transfer to a wire rack to cool. The crust may seem really hard right out of the oven, but will soften as it cools. Once cooled, serve in the refrigerator (3-4 days) or freezer (3 months) or store in an airtight container.
How to Make EBTB Sandwich Rounds – Step by Step Guide
Stir together 2 cups all-purpose flour with 1 teaspoon instant yeast (or bread machine yeast) and ¾ teaspoon salt. Make sure they are very well mixed.
Add 1.25 cups of water and 1 tablespoon of olive oil.
Knead until it forms a sticky ball of dough. There should be no dry dough left on the bottom of the bowl. Cover the dough loosely and let it rise at room temperature for two hours.
After two hours the dough should have doubled in size and be very light and bubbly in texture. Sprinkle some flour on top to prevent it from sticking (because it will get sticky), then use your hands to scrape down the sides of the bowl.
Turn the dough out onto a floured surface and divide it into six pieces.
Use flour as needed to prevent the dough from sticking. Shape each piece into a ball, then use a rolling pin to roll it into a flat circle about 4 to 5 inches in diameter.
Place the flat balls on a parchment-lined baking sheet. Brush a thin layer of water over each (this helps with seasoning).
Sprinkle about a teaspoon of Everything Bit Bagel Seasoning on top of each round. Let the balls rise at room temperature for 30 minutes.
At the end of the rise time, begin to preheat the oven to 400ºF. Once risen, use your fingers to press the dimples into the sandwich round. This helps them stay smooth while cooking.
Bake the sandwich rounds in the preheated oven for about 25 minutes or until golden brown.
Transfer the sandwich rounds to a cooling rack to cool to room temperature, then serve or save for later! Once cooled, I store mine in an airtight container either in the fridge for a few days, or in the freezer for about 3 months.