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O’Doughs Everything Bagel Festive Stuffing

O’Doughs O’Dippers Mediterranean Nachos

O’Doughs Buffalo Cauliflower Sandwich

O’Doughs Smoked Salmon Bagel Strata

Prep Time:30 minutes
Ready In:25 minutes
Serves:6-8

Ingredients:

  • 2 bags O’Doughs Everything Bagels, cut into 1” cubes
  • 1 stick Butter or butter substitute
  • 1 medium Yellow onion, peeled and diced
  • 3 cloves Garlic, peeled and minced
  • 3 ribs Celery, diced
  • 4 large Fresh sage leaves, finely chopped
  • 2 tbsp Nutritional yeast (optional)
  • ½ tsp Salt
  • ½ tsp Freshly ground black pepper
  • 2 large Eggs
  • ½ cup Whipped cream cheese
  • 1 ½ cups Vegetable stock
  • 1/3 cup Fresh or frozen cranberries
  • 1 tbsp Everything bagel seasoning
  • 1 – 10” Tube pan, sprayed with cooking spray (alternatively, any baking pan will do)

Instructions:

  1. Preheat the oven to 350ºF. Place bagel cubes on a parchment-lined baking sheet and bake until lightly browned (approximately 7 minutes). Remove from the oven and set aside to cool.
  2. In a large skillet, over medium-high heat, add butter, onion, garlic, celery, sage, and nutritional yeast. Cook until vegetables are tender (approximately 5 minutes). Season with salt and pepper.
  3. In a large bowl, whisk together eggs, cream cheese, and vegetable stock. Add bagel cubes, cooked vegetable mixture, and cranberries. Mix well.
  4. Place the mixture in the bottom of the tube pan and sprinkle with everything bagel seasoning.
  5. Bake for 25 minutes or until golden brown.
  6. Remove from the oven and allow to cool slightly (approximately 15 minutes).
  7. Carefully remove from the pan by flipping it over onto a plate.
  8. Top with additional everything bagel seasoning and fried fresh sage leaves. Garnish with cranberries (optional).
Prep Time:15 minutes
Ready In:10 minutes
Serves:4

Ingredients:

  • 2 bags O’Doughs O’Dippers Original or Garlic and Chive
  • 2 tbsp Olive oil
  • Salt and freshly ground black pepper
  • 1 cup Canned chickpeas, rinsed and drained
  • 2 tbsp Olive oil
  • Salt and freshly ground black pepper
  • 1 tsp Smoked paprika
  • 6 Cherry tomatoes, cut into halves
  • ½ small English cucumber, finely diced
  • ¼ cup Kalamata olives, pitted and roughly chopped
  • ¼ cup Pepperoncini, seeded and sliced
  • 1 small Red onion, peeled and finely diced
  • ½ cup Feta Cheese, crumbled
  • 2 Green onions, sliced
  • 3 tbsp Fresh parsley, chopped
  • Tzatziki and hummus for serving

Instructions:

  1. Preheat the oven to 375ºF.
  2. Line a baking sheet with parchment paper and arrange the O’Dippers in a single layer, brush with 1 tablespoon of the olive oil and season with salt and pepper.
  3. Place chickpeas in a medium bowl, add the remaining 1 tablespoon of olive oil and season with salt, pepper, and smoked paprika. Place a second baking sheet lined with parchment paper and arrange the chickpeas in a single layer.
  4. Place both sheets in the oven and bake for 10 minutes, tossing each halfway through.
  5. Transfer naans to a heatproof plate, top with roasted chickpeas, tomatoes, cucumber, olives, and red onion; top with feta cheese and return to the oven for 3-5 minutes or until cheese softens slightly.
  6. Garnish with green onions and parsley, serve immediately with tzatziki and hummus.
Prep Time:15 minutes
Ready In:25 minutes
Serves:4

Ingredients:

  • 4 O’Doughs Buns
  • 1 head Cauliflower, cut through the center into 3/4” ‘steaks’
  • ½ cup Milk
  • ½ cup Water
  • ¾ cup Gluten-free flour
  • 1 tbsp Garlic powder
  • 1 tbsp Onion powder
  • 1 tsp Ground cumin
  • 1 tsp Smoked paprika
  • Pinch each Salt and freshly ground black pepper
  • 2 tbsp Butter, melted
  • ¾ cup Hot sauce

Instructions:

  1. Preheat the oven to 450ºF.
  2. In a large bowl using a whisk, combine the milk, water, flour, garlic powder, and onion powder, ground cumin, salt, and pepper until smooth.
  3. Dip the cauliflower slices into the batter and place on a parchment-lined baking sheet.
  4. Bake for 25 minutes.
  5. Meanwhile, combine the butter and hot sauce.
  6. When the cauliflower has baked for 20 minutes, carefully remove from the oven, and baste with the butter/hot sauce mixture; return to the oven to finish off baking.
  7. Once cooked, use the remaining butter/hot sauce mixture to coat both sides of the cauliflower and assemble in a sandwich using your favorite toppings. (We used coleslaw and ranch dressing – for the non-vegans, might we suggest some crumbled blue cheese?)
Prep Time:15 minutes
Ready In:45 minutes
Serves:6-8

Ingredients:

  • 2 bags O’Doughs Pumpernickel Bagels, cut into 1” pieces*
  • 1 cup Greek yogurt, plain
  • 2 ½ cups Milk
  • 6 large Eggs
  • ½ cup Monterey Jack cheese, shredded
  • 4 Scallions, sliced
  • ¼ cup Capers, drained and rinsed
  • 2 tsp Salt
  • 1 tsp Freshly ground black pepper

Instructions:

  1. Preheat the oven to 375ºF.
  2. In a large bowl, whisk together yogurt, milk, eggs, cheese, scallions, and capers; season with salt and pepper.
  3. Add the bagel pieces and stir so that all pieces are covered in the egg mixture; pour into a 9x13 baking dish that has been sprayed with non-stick cooking spray.
  4. Bake for 45 minutes; the top should be golden and slightly puffy.
  5. Remove from the oven and allow to sit for 10 minutes; garnish with smoked salmon, additional capers, and onion.