Made-from-Scratch Bagels with Fresh Dill Cream Cheese

Serves 4

Pulling from childhood memories this bagel recipe was created for slow mornings when you have the time for something made-from-scratch.

Bagels

For the bagels

¾ cup water

2 ¾ cups bread flour (divided)

¾ teaspoon instant yeast

1 tablespoon sugar

2 tablespoons molasses

2 ½ teaspoons salt


For the poaching liquid

1 gallon water

2 tablespoons molasses

1 ½ teaspoons baking soda

Recommended garnish:

Ducktrap smoked salmon

Dill

Capers

Thinly sliced red onion


Dill Cream Cheese

8 ounces cream cheese

1 cup fresh dill (leaves removed and roughly chopped)

½ teaspoon salt

⅛ teaspoon ground black pepper

Bagels

To make the bagel dough, in a stand-up mixer, combine ¾ cup water, 1 cup of bread flour, and instant yeast. Mix for 5 minutes or until combined. Remove mixing bowl from mixer; cover and leave in a warm area for 1 hour or until dough doubles in size.


Return bowl to mixer, then slowly add the remaining flour plus the sugar, molasses, and salt. Mix for 20 minutes. The dough will be pretty firm, so if your mixer is struggling, remove the dough from the bowl once combined and knead by hand until the dough is nice and smooth. Remove from bowl, cover, and let rest for 20 minutes.


Return the dough to your work surface, portion into 4 pieces, and roll into balls. Holding the dough in your palm, use your other hand’s thumb and pointer finger to pinch down in the center of the ball, breaking through the dough until your fingers meet. Keeping your fingers pinched together, roll the dough around your fingers to make a nice bagel shape. Once shaped, place on a parchment-lined baking tray and refrigerate overnight (or 8–12 hours).


The next day, remove the bagels from the refrigerator and let sit for 30 minutes. Preheat oven to 425°F.


Make your poaching liquid by bringing 1 gallon of water, the molasses, and the baking soda to a rolling boil in a large heavy-bottom pan. Place bagels in the pan and cook for 2 minutes. Flip and cook for another 2 minutes. Carefully remove the poached bagels. 


After poaching, I added some “everything bagel” flavoring to my bagels. To add this or any other topping, lay one side of each bagel on your topping mix, then press down gently to make sure the toppings adhere and coat well. Place the bagels topping side up on a baking tray lined with parchment paper. Bake in oven for 15 minutes or until golden brown. Remove and place on cooling rack. Once cooled, slather with dill cream cheese and serve immediately with your garnishes of choice, or store for up to 7 days.


Dill Cream Cheese

Soften the cream cheese in a stand-up mixer. Once soft and creamy, add the remaining ingredients. Refrigerate until needed.

From Issue

No. 12 / Spring 2020

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