Fresh Bagels With Vegetable Cream Cheese
71 days ago
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The thought of making my own homemade bagels used to frighten me. But, no more! This Fresh Bagels With Vegetable Cream Cheese recipe is simple to follow and results in bagels that are deliciously chewy on the inside and delightfully shiny and leathery on the outside. Add to that the fresh-flavored vegetable cream cheese spread and you may break up with your local bagel shop. It is another fantastic recipe courtesy of New York Kitchen.
The Vegetable Cream Cheese
For me, what you put on your bagel is almost as important as the bagel itself. I like to really pile on this vegetable cream cheese spread. It is herby, sharp and earthy, all delicious attributes of the fresh ingredients in contains.
To make it, cut up a carrot, celery, scallion, red bell pepper, chives, parsley and celery leaves with a 7″ Santoku knife. They don’t need to be cut perfectly, since they’ll be added to a food processor and pulsed together.
Also, don’t forget to get the cream cheese out of the fridge. You want it at room temperature to add to the vegetables in the food processor. Salt, garlic powder, onion powder and pepper round out the rest of the ingredients for the spread.
Making the Fresh Bagels
The simplicity of making these bagels might surprise you. The most time-consuming thing is waiting for the dough to rise after it’s been mixed together and kneaded.
From there, the bagels are formed by hand and left to rest again for just a few minutes before being dropped into a pot of boiling water with baking soda. The baking soda is what gives the bagels that chewy, pretzel-like texture.
They stay in the boiling water for just a few minutes before being brushed with egg wash, to give them that shine, and put into the oven to bake for 20 to 25 minutes.
Ready to Eat
Out of the oven, the bagels are ready to eat. Slice them in half with a Spatula Spreader.
Use the same knife to scoop up some of the cream cheese mixture and spread onto the bagel.
When we made these in the Cutco kitchen we were impressed by how they turned out and everyone was clamoring to take the leftovers home.
About New York Kitchen:
New York Kitchen is a 501(c)(3) nonprofit organization that uses the stories of agriculture, food and craft beverage to inspire creative exploration to educate, excite and engage the world in a celebration of the incredible bounty of New York State. The mission is driven forward through educational hands-on cooking and craft beverage pairing classes and programs, industry certifications and professional development, Junior Chefs camps and Youth Summit, and a 100% New York State Tasting Room.
Ingredients
For the vegetable cream cheese:
- 1 (8-ounce) package room temperature cream cheese, cut into chunks
- 1/2 medium carrot, peeled and diced
- 2 celery stalks, diced
- 1 medium scallion, cut into 4 pieces
- 1/4 medium red bell pepper, seeded and quartered
- 2 teaspoons chopped fresh chives
- 2 teaspoons chopped fresh parsley
- 2 teaspoons chopped celery leaves
- 1/2 teaspoon kosher salt, or to taste
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
For the bagels:
- 2 3/4 teaspoons instant dry yeast
- 1 tablespoon granulated sugar
- 1 1/2 cups warm water (100-110 F)
- 4 cups all-purpose flour
- 2 teaspoons kosher salt
- 2 quarts water
- 1 tablespoon baking soda
- 1 large egg
- 1 tablespoon water
Directions
Make the vegetable cream cheese:
- Before chopping vegetables, take the cream cheese out of the fridge to let it slightly soften.
- Place the diced carrots in food processor fitted with blade attachment. Pulse until carrots are finely chopped, about 5-7 pulses.
- Add to the food processor the celery, scallion and pepper then pulse for another 5-7 pulses. Scrape the sides of the bowl with a spatula.
- Add the herbs, seasonings and cream cheese. Pulse until the cheese and vegetables are completely incorporated, 7-10 pulses. Serve immediately, or transfer to an airtight container and store in the refrigerator.
- Tip: You can customize how chucky or smooth you want your cream cheese by increasing or decreasing how many times you pulse your food processor.
Make the bagels:
- Preheat oven to 425 F
- Prepare the dough: In a small bowl, combine yeast, sugar and warm water. Let stand for 5 minutes or until water bubbles and smells yeasty.
- Add the flour and kosher salt using a wooden spoon. The dough will be very stiff and will look somewhat dry.
- Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 4-5 minutes.
- Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with a clean kitchen towel. Allow the dough to rise at room temperature for 45 minutes to 1 hour or until double in size.
- Shape the bagels: When the dough is ready, punch it down to release any air bubbles. Divide the dough into 8 equal pieces. (Just eyeball it – doesn’t need to be perfect).
- Shape each piece into a ball. Press your index finger through the center of each ball to make a hole about 1 1/2 to 2-inches in diameter.
- Loosely cover the shaped bagels with a kitchen towel and let them rest for a few minutes as your prepare the water bath.
- Fill a large, wide pot with about 2 quarts of water. Add baking soda. Bring water to a boil on high heat, then reduce heat to medium-high. Drop bagels in 2-4 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side.
- Prepare egg wash by combining 1 egg with a tablespoon of water. Using a pastry brush, brush the egg wash on top and around the sides of each bagel.
- Place 8 bagels onto a lined baking sheet, use 2 baking sheets if necessary. Bake for 20-25 minutes rotating the pan(s) halfway through. You want the bagels to be dark golden brown.
- Allow to cool slightly. Slice in half and smear with vegetable cream cheese.
Recipe courtesy of New York Kitchen in Canandaigua, a center that showcases New York State’s agriculture through cooking classes, beverage pairings and other programs.
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