Rusk with Bagel Garlic Butter & Orange Peel

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I like to bake bread, so I bake it myself exclusively, but when I found half-priced bagels at the supermarket, I couldn’t resist buying them.
Let's Bake Japanese Bread
Here you will find everything you need to bake Japanese sweet breads, souzai pan, and shokupan. Let's try The easiest and simplest Japanese bread!

I wanted to enjoy the bagels in various ways, so I made rusks out of them. French bread rusks are common, but bagel rusks gave a different texture than French bread rusks.

One of the nice things about homemade rusks is that you can enjoy a variety of flavors. The classic sugar butter is great, but this time I’ll introduce a garlic butter flavor that is perfect for snacking, and an orange peel flavor with a delicious sweet and bitter taste.

You can’t go wrong with garlic butter. If you like, you can sprinkle black pepper or parsley on it.

For the orange peel, I used the same method I used for voisilmäpulla. The strategy was to mix sugar and orange peel and heat it up, which would become like marmalade. It worked beautifully again this time.
VOISILMÄPULLA, Finnish Sweet Bun Arranged with Citrus Flavor
Voisilmäpulla, butter eye bun, is popular in Finland. I added lemon, orange, and lime to give this butter and sugar rich bun a fresh twist.

Rusk with Bagel Garlic Butter & Orange Peel

Rusks are usually made with French bread, but bagel became a lovely looking crispy rusk. Enjoy 2 tastes, fresh orange and salty garlic.
Prep Time 0 mins
Cook Time 30 mins
Keyword Dessert
Servings 1 people
INGREDIENTS
  • bagel 1
Garlic Butter
  • butter 10 g
  • garlic 10 g
Orange Peel
  • orange (zest grated) 1
  • white sugar 1 Tbsp
INSTRUCTIONS
  • Preheat the oven to 150°C.
Garlic Butter
  • Grate garlic and mix with butter.
Orange peel
  • Grate the zest of 1 orange and mix with sugar.
Cooking
  • Cut the bagel in half and then slice into 3-4 equal pieces (*1).
  • Place the sliced bagels on a cookie sheet lined baking sheet and cook in the oven for 5 minutes.
  • Remove the baking sheet, flip the bagels over, and cook for another 5 minutes (*2).
  • Remove the baking sheet, spread the garlic butter or orange peel on the bagels and cook for another 5 minutes (*3).
NOTES
*1
Cut the bagels to 3-5mm thick.
*2
Remove as soon as they start to brown during heating.
*3
If the garlic butter is not cooked long enough, the garlic will remain pungent. It is ready to eat when it starts to turn slightly brown.
The orange peel will burn if it is cooked too long. Remove the peel when the sugar has melted and small bubbles start to appear.
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