Description
This straightforward recipe makes bakery-quality bagels at home, featuring a savory roasted garlic and chive cream cheese swirl. The process guides home cooks through kneading, boiling, and baking to achieve the perfect chewy texture.
Ingredients
Scale
- 1 head garlic, top sliced off
- 1 tablespoon olive oil, divided
- 1.5 cups warm water (105-115°F)
- 2.25 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 4 cups bread flour
- 1.5 teaspoons fine sea salt
- 2 tablespoons baking soda
- 0.5 cup full-fat cream cheese, softened
- 2 tablespoons fresh chives, finely chopped, plus extra for garnish
- 0.25 teaspoon black pepper
- Pinch fine sea salt
- Flaked sea salt, for garnish
Instructions
- Roast Garlic: Preheat oven to 400°F (200°C). Drizzle 1 teaspoon of olive oil over the cut side of the garlic head, wrap in foil, and roast for 35–40 minutes until cloves are soft. Mash the cooled cloves until smooth.
- Activate Yeast: Combine warm water, yeast, and sugar in a large bowl. Let sit for 5–10 minutes until foamy, indicating yeast activation.
- Knead Dough: Add bread flour and 1.5 teaspoons salt to the yeast mixture. Mix until a shaggy dough forms. Knead on a lightly floured surface for 8–10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise for 1 to 1.5 hours until doubled in size.
- Prepare Swirl Filling: In a medium bowl, combine the mashed roasted garlic, softened cream cheese, chives, pepper, and pinch of salt. Mix well until smooth.
- Shape Bagels: Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a 6×8-inch rectangle. Spread about 1.5 tablespoons of filling over ¾ of the rectangle.
- Roll and Seal: Roll up the dough tightly from the long filled edge. Pinch the seam shut. Stretch each log to about 10 inches, then form a ring by overlapping the ends by 1 inch and pressing firmly to seal. Place shaped bagels on a parchment-lined sheet.
- Rest and Prepare Boil: Cover bagels loosely and rest for 15–20 minutes. Preheat oven to 425°F (220°C). Bring a large pot of water to a boil and add the baking soda.
- Boil Bagels: Gently lower 2–3 bagels at a time into the boiling water. Boil for 30–45 seconds per side. Remove with a slotted spoon and place back on the parchment-lined sheet.
- Bake Bagels: Transfer the sheet to the preheated oven. Bake for 18–22 minutes, until golden brown and firm to the touch.
- Cool and Serve: Let bagels cool on a wire rack for at least 15 minutes before serving to avoid a gummy interior. Garnish with additional chives and flaked sea salt.
Notes
Use bread flour for a chewy texture; all-purpose flour results in a soft, bread-like texture. Do not add salt directly to the yeast mixture, as it can hinder activation. Avoid over-proofing the shaped bagels before boiling, as this causes them to flatten in the water. For best results, chill the filled bagels for 15 minutes before boiling to prevent leakage during cooking.
- Prep Time: 60 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 296 calories
- Sugar: 1.5 g
- Sodium: 550 mg
- Fat: 6 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1.5 g
- Protein: 9 g
- Cholesterol: 7.5 mg