Everything bagel hand pies from Simply Julia: 110 Easy Recipes for Healthy Comfort Food (page 163) by Julia Turshen

  • scallions
  • whole wheat flour
  • Greek yogurt
  • eggs
  • everything bagel spice blend

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • SheilaS on May 07, 2021

    I had to add a LOT of extra flour to get something I could knead. The recipe calls for 1/2 cup(63g) of all purpose and 70g whole wheat. I ended up adding another 60g of all purpose and still needed lots of sprinkles while rolling them out. Julia says to feel free and mix up the filling so I reduced the # of eggs and added a mix of sautéed mushroom, onion and spinach along with a sprinkle of grated Parmesean. I would recommend amping up the filling flavors or serving with a zesty condiment as I think plain scrambled eggs might be bland. The end result was indeed like a stuffed bagel. I'll be curious to see how they reheat.

  • Apollonia on April 18, 2021

    This was a mixed success for us. The dough really did have a nice bagel chew and flavor, but it was very hard to work with. I needed to use a lot more flour than called for to make it handleable (and I am pretty handy with high-hydration dough). The pies took a lot longer to get golden in my oven than called for, which made my eggs a little more done than I'd prefer. I would also up the salt next time. That said, they were warm, filling, and tasty, and I would probably try again which a few changes.

  • MollyB on March 08, 2021

    Pretty good but not a great success for us the first time around, but we may have changed too much with the dough. We used drained regular yogurt, not Greek, and whole wheat pastry flour plus AP flour for the dough, and the dough was pretty fragile and hard to handle. I'd up the salt to 3/4 tsp for both the dough and filling next time, as it seemed a bit underseasoned. I think they'd be very tasty with a bit of chorizo or breakfast sausage added to the filling (and that might also solve the salt problem).

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.