Mark decided to surprise us with bagels. He and Megan made them with shredded white cheddar cheese and they were wonderful.
Ingredients
- 1 Tbl yeast
- 2 Tbl sugar
- 1 3/4 + 2 Tbl cups Water
- 3 3/4 -4 1/3 cups bread flour separated
- 1 Tbl gluten (opt if using all purpose flour)
- 2 tsp salt
- 6 oz white cheddar cheese shredded
- 1 egg white
Servings: bagels
Instructions
- In small cup add water, sugar and yeast.
- Let it sit for five minutes, it should be bubbly. If not, start over.
- In large bowl, mix 3 cups of flour and salt, pour in yeast mixture.
- Add additional flour (usually around 3/4 cup) and water (if needed) for a moist and firm dough.
- Knead the dough until it is smooth and elastic.
- Add more flour as needed.
- Place dough in greased bowl. Turn dough, then cover bowl with a damp dish towel.
- Let rise in a warm place until the dough has doubled in size.
- Punch the dough down, and let it rest for another 10 minutes.
- Divide the dough into 12 pieces
- Shape each piece into a ball.
- Use your fingers to poke hole in middle of each ball and form into a ring shape.
- Stretch the ring to about â…“ the diameter of the bagel and place on a lightly oiled cookie sheet.
- Cover with a damp kitchen towel and allow to rest for 10 minutes.
- Meanwhile, preheat oven to 425ºF.
- Bring a large pot of water to a boil.
- Reduce to gentle boil and drop a few bagels in. Do not overcrowd.
- Let rise back up to the top and boil 1-2 minutes on each side.
- Remove from water with slotted spoon.
- Repeat with remaining bagels.
- Spread egg white over bagels.
- Divide grated cheese over bagel tops.
- Bake on parchment-lined baking sheet.
- Bake for 20 - 25 minutes, or until golden brown.
- Cool on a wire rack
Recipe Notes
Replace part of bread flour with whole wheat flour if desired.
Instead of topping with cheese, sprinkle on your favorite bagel toppings.
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