Cheese Bagels

I like making bagels although most of the time I still cannot shape them nicely round as store bought bagels would. My husband helped with these bagels. I took a picture of him while brushing the bagels with egg white but he asked me not to include it haha, ah well.

Ingredients

– 1 1/2 cups lukewarm water

– 2 tbsp active dry yeast

– dash of salt

– 3 1/2 cups bread flour

– 2 L water

– 150 grams grated mozzarella cheese

– poppy seeds (optional)

– 1 egg white

Method

– Dissolve yeast in lukewarm water and let stand for 3 minutes

– Mix well 2 cups of the flour, salt, grated cheese in a bowl then pour in yeast mixture, star to knead slowly and add the rest of the flour bits by bits. Knead for 5 minutes until dough firm (add more flour if needed while kneading)

– Grease a separate bowl, and put kneaded dough, cover with damp cloth until bulk rise and doubled in size

– Bring 2 quarts of water to boil, then lower the heat to simmer

– Punch dough, divide into 12 small balls, let rest for 4 minutes.

– Preheat oven to 350 F

– Make a hole in the center part of each ball (just like doughnut or bagel shape) then cover again with the damp cloth and rest them for 10 minutes.

– Drop 2-3 bagels into the simmering hot water for 30 seconds, drain, pat dry a bit, then place on a greased baking sheet.

– Brush with egg white, top with poppy seeds or more grated cheese, bake for 30 minutes or until golden brown.

YUMMO! I kid you not 😀

Cheese Bagels

Ingredients

  • 1 1/2 cups lukewarm water
  • 2 tbsp active dry yeast
  • dash of salt
  • 3 1/2 cups bread flour
  • 2 L water
  • 150 grams grated mozzarella cheese
  • poppy seeds optional
  • 1 egg white

Instructions

  • Dissolve yeast in lukewarm water and let stand for 3 minutes
  • Mix well 2 cups of the flour, salt, grated cheese in a bowl then pour in yeast mixture, star to knead slowly and add the rest of the flour bits by bits. Knead for 5 minutes until dough firm (add more flour if needed while kneading)
  • Grease a separate bowl, and put kneaded dough, cover with damp cloth until bulk rise and doubled in size
  • Bring 2 quarts of water to boil, then lower the heat to simmer
  • Punch dough, divide into 12 small balls, let rest for 4 minutes.
  • Preheat oven to 350 F
  • Make a hole in the center part of each ball (just like doughnut or bagel shape) then cover again with the damp cloth and rest them for 10 minutes.
  • Drop 2-3 bagels into the simmering hot water for 30 seconds, drain, pat dry a bit, then place on a greased baking sheet.
  • Brush with egg white, top with poppy seeds or more grated cheese, bake for 30 minutes or until golden brown.
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