1:26 PM With spring being here now, I took the chance to clean the house a little bit. Spring cleaning is always a pain in the butt, but somehow I love saying good-bye to all the unimportant and old things - making room for new stuff or just enjoying extra space.
My kitchen cabinet seems to be getting bigger and bigger, even though I'm not buying a lot of stuff. In the deepest corner I found my beloved "Everything But The Bagel" seasoning I got from Trader Joe's and I was surprised that I never really used it. Time to change that!

I was confused first if I could use it much or how I'm actually incoperating this to my dinners. If you google today, you'll find out that there's plenty of people who share their creative recipes all highlighting the so much hyped seasoning blend. Thank god for all our hipster cooks, haha.

I bought the blend since I am a bagel freak...I only wanted to use it when I'm making fresh ones. Last week, when the blend fell in my hands again, I wasn't in the mood for bagels, but for challah. A little taste of NYC before I was heading there!

Don't you just love fresh challah, too? Jewish bakery goods are my favorites - hands down!
I'm not a yeast pro, but baking challah is one of the sexiest thing one can do!

Unfortunaletly, my ingredients were not enough, I was creative enough to create challah buns instead of a big challah! Is this actually better than a bagel? I let you judge!


YOU NEED 287,5g flour + 1 1/2 teaspoons fresh yeast + 25g sugar + 1 teaspoon salt + 72,5ml lukewarm water + 1 egg + 1 egg yolk + 1 tablespoon olive oil + 1 tablespoon egg white + 1 teaspoon sugar + "Everything But The Bagel" seasoning from Trader Joe's

1. First combine the flour with the salt and dissolve the yeast with lukewarm water and sugar. Let the yeast sit for 2 minutes.
2. Now let's mix all the ingredients: pour the yeast mixture to the flour and don't forget to add the egg, egg yolk, and olive oil.
3. Give it a good stir with a kitchen machine or knead it with your own hands! I prefer to do it with my hands! I always tell myself that you taste the difference... (knead at least 10 minutes)
4. Cover your bowl with a towel and let the dough sit at a warm place for 1 1/2 hours.
5. The dough should be at double volume now.
6. Divide the dough into 6 equal pieces and give each piece another round of kneading. Form little balls and cover them again to let them sit for one more hour until they are double the size.
7. Now preheat the oven to 180°C and prepare the eggwhite mixture with 1 teaspoon of sugar.
8. Take out the buns and glaze them with the eggwhite. Sprinkle the seasoning on top - but be careful the garlic taste is pretty intense so less is more!
9. Bake the challah buns for 25 minutes or until golden brown!

Aren't they cute?
This is not only the perfect Easter pastry, but also you can eat this to ANY occasion! These challah buns are the reason why you will be the next brunch hosting queen - believe me!

Ever ate a challah like this?
I don't think so!

*Boys and girls, write down the new vocabulary you have learned today: Brötchen (sing. + plural) — bun(s).