These scratch made bagels will be the hit of any brunch—savory and delicious. Loaded with olives, dijon mustard, and garlic, these bagels pair perfectly with rich cream cheese and smoked salmon or roasted vegetables.
Makes 4 bagels
Ingredients: For the starter
Ingredients: For the dough
- Using an electric mixer with the dough hook attachment, gently stir yeast, flour, and water, forming a sticky starter dough. Keep the starter dough in the mixing bowl, and cover with a damp cloth. Let sit on the counter, at room temperature, for 2 hours.
- Using the same bowl containing the starter dough and dough hook, stir in yeast, flour, honey, olives, dijon, and garlic. Once dough forms into a tacky (not wet or sticky) ball, knead on a well floured counter for 6 minutes. The dough should be elastic.
- Portion the dough into 4 ounce pieces for large bagels or 2 ounce pieces for smaller bagels. Roll the portioned pieces into a ball, cover with a damp cloth and let sit, at room temperature, for 2 hours.
- Uncover the rolls. Poke a hole in the center of each bagel, using your thumb and gently stretch.
- Place the formed bagels, 2 inches apart, onto a slightly oiled (pan release spray works well) parchment lined cookie sheet. Oil the tops of the bagels and cover with plastic wrap. Refrigerate overnight.
- Preheat oven to 500°F. Bring a large pot of water to a boil and dissolve baking soda. Remove the bagels from the refrigerator. Gently drop the bagels into the boiling water, making sure not to overcrowd the pot. Boil for 1 minute on each side, for fluffy bagels or 2 minutes on each side for chewier bagels. Remove bagels from the pot using a slotted spoon.
- Return the bagels to the cookie sheet and bake in the oven for 5 minutes on the center rack.
- Reduce the oven temperature to 450°F and bake for another 5 minutes, or until bagels are a light golden brown.
- Place bagels on a wire rack to cool for 30 minutes before toasting and serving.
Tips: Store bagels in a large zipper bag to keep them fresh, about 3 days or store in the freezer for a maximum of 3 months.
For more home-cooking tips, visit www.americanlifestylemag.com/bites.