Description
Cheesy Herb Bagels: A Savory Delight
These freshly baked cheesy herb bagels are a perfect combination of crispy and soft with a rich, cheesy center. Ideal for breakfast, brunch, or a savory snack!
Ingredients:
2 cups all-purpose flour
1 packet (2 1/4 tsp) active dry yeast
1 tbsp sugar
3/4 cup warm water
1 tsp salt
2 tbsp olive oil
1/2 cup cream cheese
1/4 cup shredded mozzarella cheese
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
Sea salt for sprinkling
Instructions:
Activate the Yeast: In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy.
Prepare the Dough: In a large bowl, mix the flour and salt. Add the yeast mixture and olive oil, and stir to form a dough. Knead for 5-7 minutes until smooth and elastic.
Let the Dough Rise: Place the dough in a greased bowl, cover with a cloth, and let rise for 1 hour or until doubled in size.
Shape the Bagels: Preheat the oven to 375°F (190°C). Punch down the dough, then divide it into 8 equal pieces. Shape each piece into a round ball, then create a hole in the center to form the bagel shape. Place them on a greased baking sheet.
Fill with Cheese: In a small bowl, mix the cream cheese, mozzarella, rosemary, and thyme. Fill each bagel with the cheese mixture.
Bake the Bagels: Bake the bagels for 20-25 minutes, or until golden brown. Sprinkle with sea salt just before serving.
Serve and Enjoy: Let them cool slightly, then serve and enjoy these cheesy, herb-infused bagels.
These cheesy herb bagels are bursting with flavor, perfect for any time of the day! Let me know if you need any more recipes or tweaks.
Step-by-Step Guide
Follow these detailed steps for perfect bagels every time. After activating your yeast, knead the dough until it passes the “windowpane test”: stretch a small piece thinly enough to see light through it without tearing. This ensures proper gluten development. During the rise, ensure your dough is in a warm, draft-free spot. When shaping, roll each dough portion into a smooth ball, then press your floured thumb through the center. Gently rotate and stretch the hole to about 1.5 inches wide, as it will shrink slightly during baking. For the filling, ensure your cream cheese is at room temperature for easy mixing and piping. Use a piping bag or a small spoon to carefully insert the filling into the dough ring, sealing the edges well to prevent leakage.
Serving Suggestions
These savory bagels are incredibly versatile. For a complete breakfast, serve them warm alongside scrambled eggs and crispy bacon. They make an excellent base for gourmet sandwiches—try them with sliced turkey, avocado, and a smear of garlic aioli. For a simple appetizer, slice them into bite-sized pieces and serve with a side of warm marinara sauce for dipping. They also pair wonderfully with a bowl of creamy tomato soup for a comforting lunch.
How-to Summary
To summarize, create these bagels by: 1) Activating yeast in warm, sugary water. 2) Making and kneading a smooth dough. 3) Letting it rise until doubled. 4) Shaping into rings and filling with a herbed cheese mixture. 5) Baking until golden brown. The key stages are proper kneading, thorough rising, and sealing the filling securely.
Frequently Asked Questions
Can I use dried herbs instead of fresh?
Yes, but use only one-third the amount (about 1 tsp each), as dried herbs are more potent. The flavor will be slightly different but still delicious.
Why didn’t my bagels rise much in the oven?
This is often due to over-proofing. If the dough rises too long before baking, the yeast exhausts itself. Stick to the 1-hour rise time and ensure your yeast was fresh and active.
Can I make the dough ahead of time?
Absolutely. After the first rise, punch down the dough, place it in a greased bowl, cover tightly, and refrigerate for up to 24 hours. Let it sit at room temperature for 30 minutes before shaping.
How do I store leftover bagels?
Store completely cooled bagels in an airtight container at room temperature for 2 days. For longer storage, freeze them in a single layer on a baking sheet before transferring to a freezer bag for up to 3 months.
My cheese filling leaked out. How can I prevent this?
Ensure the filling is not too runny and that you do not overfill. Create a secure seal by pinching the dough closed around the filling. Chilling the filled bagels for 15 minutes before baking can also help set the filling.
Common Mistakes to Avoid
- Using water that is too hot for the yeast, which will kill it. Aim for 105-110°F (40-43°C).
- Under-kneading the dough, resulting in dense, tough bagels.
- Not creating a large enough hole in the center; it will close up significantly during baking.
- Placing the filling too close to the edges, causing leaks.
- Skipping the sea salt sprinkle at the end—it enhances all the flavors.
Conclusion
Mastering these cheesy herb bagels is a rewarding baking project that yields impressive, flavorful results. By following the detailed guide and avoiding common pitfalls, you can create a bakery-quality treat at home. The combination of soft, chewy dough with a rich, savory herbed cheese center is truly irresistible. Whether enjoyed fresh from the oven or saved for later, these bagels are sure to become a favorite. Happy baking!