Recipes
Easy Everything Crunch Bagel
Rated 5.0 stars by 1 users
Author:
June Xie
Servings
6
Prep Time
10 minutes
Cook Time
70 minutes
"No yeast, no waiting, no malt bath—this easy bagel relies on a little baking powder for lift, a little baking soda for flavor, an egg wash for color and lots of Everything Bagel Crunch for topping. For a nice, even crumb in your bread, blend the protein-rich cottage cheese until smooth before mixing with the flour."
Ingredients
-
1 ¼ cups bread or all-purpose flour, plus more for dusting
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½ cup whole wheat (or ⅔ cup more bread or all-purpose) flour
-
2 ½ tsp baking powder
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¼ tsp baking soda
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1 ½ cups whole milk cottage cheese, blended smooth
- 1 medium egg, beaten, for brushing
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2 Tbsp Everything Bagel Crunch, for topping
Directions
In a large bowl, stir together flours, baking powder and baking soda. Add in the blended cottage cheese and fold until dough is smooth and no dry pockets remain.
Transfer dough to a clean floured surface and knead until it becomes slightly less sticky and holds more shape, about 4 minutes, dusting with flour as needed (no more than ¼ cup). Let dough rest, covered, for at least 10 minutes, up to overnight in the fridge.
Preheat oven to 375°F and line a large baking sheet with parchment.
Halve dough and shape each half into a thick log—handle minimally and do not knead or roll dough at this point. Cut each log into three equal pieces. Lay each piece cut-side facing up, press down just slightly to flatten a little, then gently poke through the center of each piece. Using both hands, lightly flouring as needed to prevent sticking, slightly stretch out the bagel hole, rounding the bagel shape as you go.
Place bagels on the baking sheet, then brush evenly all over with beaten egg. Top generously with Everything Bagel Crunch. You want a thick layer of coverage, as the bagels will expand during the bake.
Bake until voluptuously puffy and deeply, evenly golden, 25 to 30 minutes.
Let cool before slicing and serving.