Categories: Breakfast
Ingredients
- 1 cup + 2 Tbsp. of warm water
- 1 tsp of instant yeast
- 1 Tbsp. of malt syrup
- 3 1/2 cups of bread flour
- 2 tsp of salt
- Poaching Liquid Ingredients:
- 2 qt of water
- 2 tsp of salt
- 1 Tbsp. of baking soda
- 2 Tbsp. of malt syrup
- Egg wash
- Bagel topping and filling:
- Dried minced onions
- Poppy seeds
- Sesame seeds
- Dried minced garlic
- Cream cheese frozen into 1 Tbsp. balls
Directions
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Start by activating the yeast. Add yeast and malt syrup to warm water, stir until dissolved. Once the yeast mix starts bubbling, you know the yeast is active.
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Combine the dry ingredients in a large mixing bowl. Add the activated yeast mix and form a loose dough in the bowl. Turn out onto your surface and knead until everything comes together nicely. (If it’s too dry, add more water a little bit at a time) Transfer dough to an oiled bowl, cover and let the dough rest for 45 minutes.
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While the dough is resting, prep your cream cheese. Freeze cream cheese into 1 Tbsp. balls.
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Punch down dough after 45 minutes, knead the dough a few times. Pull a handful of dough, form into a ball then flatten and wrap around a frozen cream cheese ball. Repeat with the rest of the dough. Place bagel balls on a parchment paper, cover and let it rest for 20 minutes.
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While the bagel balls are resting, bring your poaching liquid ingredients to a boil over medium heat.
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Take the rested bagel balls and boil in the poaching liquid for 15-20 seconds. Remove and place on parchment paper. Brush with egg wash and sprinkle desired bagel toppings. Bake in 325°F / 163°C preheated oven for 20 – 30 minutes until top is golden brown. Enjoy!