I have always wanted to try making my own bagels. It just always seemed like it would be such a long process. Last week I had extra time before work so I stopped by a local bagel shop to pick up coffee and a fresh french toast bagel. Something about that smooth crispy texture with the soft bread just wins me over every time. I decided I was going to make my own savory version as soon as possible. “P” and I love breakfast sandwiches on the weekends. We were brainstorming different flavors when I remembered a smoked gouda I still had in the fridge. Then it was born- the garlic gouda bagel.
The recipe is simple. If you have a bread maker then you can whip these up with only 10 minutes of hands on time.
What you need:
3 1/2 cups of bread flour
1/4 tsp fine salt
3 heaping tsp sugar
2 packs of dry active yeast
1 egg white
1 1/4 cups warm water
Shredded Smoked Gouda
2 Large Russet Potatoes
How to make them:
2 hours before you plan on serving mix together your dough. I used a bread machine on my dough setting. You can also use a mixer with dough attachment. In my bread machine I started with the sugar, water, and yeast. The warm water and sugar is going to activate your yeast. You would start this way in a mixer as well. Let the yeast sit for about 2 minutes or so. You can smell the yeast once it starts to activate. Add in your flour, egg white, and salt. I always put my salt in last because you never want it to directly touch the yeast. In a mixture you would just mix until combined, form a ball then let sit covered to rise. In the bread machine you just leave on the dough setting until it runs the cycle. My machine mixes the dough, lets it rise, kneads the dough, then lets it rise again. Your dough will have doubled by the end of two hours. Preheat your oven to 350. Drop onto a floured surface and make 6 evenly proportioned balls of dough. Let sit for 5-10 minutes. While the dough is resting bring a pot of water to a boil. I used a deep 12 inch sautee pan and it worked perfect. Poke your thumb though each ball creating a 2 inch opening. Turn your water down to a rolling simmer and drop in your dough. I did 3 at a time. It is important to only boil for 40-45 seconds. 20 on each side. Any longer and you start to get a tough exterior. They will start to firm up instantly. Place them on a baking pan and sprinkle your cheese and seasoning on each one.
Bake for 25-30 minutes until the exterior is lightly golden. Put bagels on a cooling rack and turn the oven up to 425. Cut your potatoes in halves then in wedges or strips. Laying them out on your baking sheet and drizzle with olive oil. Liberally season
Bake for about 20 minutes depending on your desired crisp level.
Serve your bagels with your desired filling. We used eggs, bacon, spicy bbq sauce, tomato and cheese.
- Bagel tip- if your bagels are too hard after baking store them in a Tupperware while still warm. The steam will soften them dramatically.