Garlic and Cheddar Bagels

Garlic and Cheddar Bagels

Bagels are easy to make, and a great project for the kids to help with in the kitchen. Twice this year, G-man has taken Garlic and Cheddar Mini-Bagels when it was his turn for preschool snacks. I based this recipe on one by John D Lee which turn out chewy on the outside and soft on the inside.  The cheesy, garlicky variety are as great fresh from the oven as they are toasted the next day for breakfast. Yum.

For eight doughnut-shop sized bagels, or sixteen mini-bagels:

1 1/4 cups warm water
1 1/2 tsp salt
1 tbsp sugar
2 tsp yeast
1 tbsp oil (avocado or olive work well)
4 cups unbleached flour or whole wheat flour
2 tsp garlic powder
1 cup grated cheddar

In a mixing bowl, combine the warm water, salt, and sugar. Gently stir in the yeast and allow it ten minutes to wake up and start to bubble. Stir in the oil, then three cups of the flour. (If you are using whole wheat, two and a half cups might be stiff enough.)

Turn the dough onto a floured board, and spread it out with your hands. Sprinkle the garlic and the cup of cheddar on top. Fold the dough over, and knead for five minutes, adding flour as needed.

Let the dough rest for ten minutes, then cut into eight (or sixteen) pieces. Roll each piece into a ball.

Shape the balls into bagels: Poke a hole in the middle, and gently enlarge the hole with your hands. Alternatively, you can stick your finger in the hole and spin the bagel on the board, enlarging the hole. (The kids like to help with this.) Make the holes ridiculously large, and the dough will shrink back a little.

Allow the bagels to rise until doubled, about half an hour, longer if it is cool in your kitchen. Meanwhile, preheat the oven to 425F, and set a large pot of water on the stove to boil.

Boil the bagels in batches: Gently drop the bagels into the boiling water, leaving enough room for each to expand and float. After a minute, flip the over and boil for another minute. With a slotted spoon, gently remove the boiled bagels and place them on greased cookies sheets.

Bake the bagels for nine minutes, then turn them over and bake for another nine or ten minutes. If you are making minis, bake them for only eight minutes on each side. Allow them to cool at least fifteen minutes before you tear into them.

(An illustrated recipe for Cinnamon Raisin Bagels can be found here.)

www.stealthymom.com