Have you jumped aboard the savory hamantaschen bandwagon yet?
For those who don’t know, hamantaschen (called Oznei’ Haman in Hebrew) is a traditional Jewish food eaten on Passover to commemorate the Jewish people overcoming the villain Haman, who tried to exterminate the Jewish people in Persia.
Hamantaschen are normally sweet triangle shaped cookies, but I tried to make a savory version after seeing this trend on my instagram feeds! The only thing that would make this Everything Pretzel Bageltaschen more Jewish is if I added Lox (which you could totally do!)
I decided to make three different versions of this Pretzel Bagel Dog Hamentaschen recipe from the Nosher because I don’t eat meat. One is filled with carrot dogs, one includes grilled avocado, and the last (my favorite) is filled with cream cheese.
Here are the instructions for each version:
Pretzel Bageltaschen:
- 1 ½ cups warm water
- 2 ¼ tsp dry active yeast (1 envelope)
- 1 ¼ tsp kosher salt
- 1 Tbsp canola oil
- 1 Tbsp granulated sugar
- 3 ¾ – 4 cups all-purpose flour, plus more for dusting
- 9 cups water
- 1 cup baking soda
- 1 egg, beaten
- Everything bagel seasoning, either homemade or store bought (I used Trader Joes)
- Line three baking sheets with parchment paper. Set aside.
- To make the dough, whisk the 1 and 1/2 cups warm water with the yeast in a large bowl. Let it sit for about 3 minutes. Whisk in the salt, oil and sugar. Add in 3 cups of the flour, a little at a time, mixing until combined. Add 3/4 cups more flour. If the dough is still too sticky, add the last ¼ cup.
- Empty the dough onto your work surface and knead until smooth. Grease the inside of a medium bowl and transfer the dough to the bowl.
- Cover with a towel and place in a warm area for 15 minutes.
- In the meantime, make the baking soda bath. In a large, wide pot, combine the 9 cups of water with the baking soda and bring to a rolling boil.
- Working with half the dough at a time, lightly flour your surface and roll the dough out to ¼ inches thick. Use a 3-inch round cookie cutter to cut out circles. Tightly pinch three corners of each circle to form hamantaschen. Place the hamantaschen onto the prepared baking sheets.
- Preheat the oven to 425 degrees F.
- Using a large slotted spatula, drop 3-4 hamantaschen into the boiling baking soda water, making sure the tops of the hamantaschen are face down in the water. Boil for exactly 10 seconds. Any longer, and the pretzels will have a stronger pretzel taste. Remove with the spatula. The hamantaschen should be face down on the spatula, in order for the water to drain out. Place them back onto the prepared baking sheets, face up. Make sure they do not touch one another.
- Place two fingers (or more, if you like a lot of filling) to make an indent at the center of each hamantaschen (to make space for your filling of choice). Brush with egg and sprinkle with bagel seasoning. Bake for 15-20 minutes or until golden brown.
Filling:
- Fillings to add before baking hamantaschen:
- 8 carrot hot dogs, each cut into 5 equally sized pieces (40 in total). Honestly didn’t love the taste of these, but figured I’d give other vegetarians a recipe idea (especially if you don’t like or eat cream cheese).
- Cream cheese- add when hamantaschen is done baking.
Hope you enjoy, and as always let me know if you #ahavabite
ahavabite 