Herbed Cream Cheese Bagels

Understanding Your Ingredients

The dough for these bagels relies on the balance between flour and moisture. All-purpose flour is ideal due to its moderate protein content, resulting in a bagel that is chewy yet tender. When adding warm water, make sure it is between 100°F to 110°F to properly activate the yeast. Too hot can kill the yeast, while too cold might not activate it enough, leading to dough that won't rise.

Sugar plays a crucial role in this recipe not just for sweetness but also to feed the yeast. When the yeast consumes the sugar, it produces carbon dioxide, which causes the dough to rise. If you're aiming for a less sweet dough, feel free to reduce the sugar to 1 teaspoon, but the rise and texture might be slightly altered.

Olive oil adds flavor and moisture to the dough, contributing to a softer interior. If you prefer a different flavor profile, you can substitute it with melted butter or even a neutral oil like canola. This adaptability allows you to tailor the bagels to suit your taste preferences.

Perfecting the Bagel Technique

When shaping the bagels, ensure that the hole in the center is large enough, as it will close up during boiling and baking. Aim for holes about 1-2 inches in diameter. If you've never made bagels before, it can take some practice, but don't worry if they're not perfect! Each batch will still come out delicious, and practice will help you refine your shaping technique over time.

The boiling step is critical for achieving that characteristic chewy crust; don’t skip it. Boil the bagels for one minute per side for optimal results. Resting the boiled bagels on a baking sheet lined with parchment paper allows them to cool slightly before baking, which helps set the shape and texture. Keep an eye on them as they bake: look for golden brown edges and a shiny surface, which indicates that they are adequately baked.

If you want to try different toppings, like everything seasoning or poppy seeds, simply sprinkle them on the bagels right after boiling and before baking. Experimenting with these additions can provide a delightful variety that keeps breakfast exciting.

Making Adjustments

If you want to make a vegan version of the herbed cream cheese spread, try using a plant-based cream cheese alternative. There are many brands available that closely mimic the texture and flavor of traditional cream cheese. You can also add nutritional yeast for a cheesy flavor boost. Adjust the seasonings to your taste; fresh herbs are typically the best option, but dried herbs can work in a pinch, just reduce the quantity as they are more concentrated.

Some people may have dietary restrictions related to gluten. If you're looking for a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend, ensuring it contains xanthan gum or another binding agent to mimic the elasticity of traditional bagel dough. Be aware that the texture may differ slightly, but they will still be delicious.

Storing and Reheating

Once baked, these bagels can be stored in an airtight container at room temperature for up to 2 days. For longer storage, consider freezing them. Allow the bagels to cool completely, then wrap them tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. To reheat, toast directly from the freezer or thaw overnight in the refrigerator, then warm in the oven at 350°F (175°C) for about 10 minutes.

If you find yourself with leftover herbed cream cheese, it can be stored in the refrigerator for up to a week. It makes a fantastic spread on toast, sandwiches, or even used as a dip for fresh vegetables. Pro tip: adding a squeeze of lemon juice can brighten the flavors and extend the freshness for an extra day or two!