I love bagels. I grew up in a city where there were a ton of delicious bagel shops. In fact, one of my friends worked at a bagel place and he used to bring me a huge bag of bagels after his shift some nights. I really looked forward to that because if there is anything better then bagels, it’s free bagels!
My favorite bagel is the salt bagel. It’s simple but delicious. My favorite way of eating it is with vegetable cream cheese. Pure bliss! My second favorite type of bagel is Jalapeno Cheddar. I love the melted cheese on top and the spiciness of the jalapenos. It’s awesome.
However, I’ve made both of these bagels in the past so I didn’t want to make them again. I wanted to try something different. I found these Quick Parmesan Garlic Bagels are pretty easy to make. They rise for 1 hour the first time and 30 minutes the second time. That’s it!
The bagels are made in the traditional way of boiling them, putting on the topping, and then baking them. They come out golden brown and delicious. The cheese and garlic get crispy and taste amazing. They were great for breakfast with cream cheese or for lunch as a sandwich.
- 2 c. warm water
- 2 packets active dry yeast
- 2 T. honey
- 1 t. salt
- 4½ - 5 c. flour
- 1 T. brown sugar
- 8 oz. freshly grated parmesan cheese
- 1 T. sea salt
- 4 garlic cloves, chopped
- In a large bowl combine the warm water, yeast, and honey. Let sit for 5 minutes or until bubbly.
- Add in the salt and 3 cups of flour. Mix until combined.
- Add the remaining flour a half cup at a time until a smooth dough forms.
- Knead until the dough becomes elastic then place in a lightly greased bowl to rise until doubled in size, about one hour.
- After it has risen, punch down the dough and divide into 12 equal pieces.
- Roll each piece in a ball and place on a greased baking sheet. Cover and let rise for 30 minutes.
- After 30 minutes, poke a hole through the middle of each bagel to make the classic bagel shape.
- Preheat the oven to 400 degrees.
- Bring a large pot of water to a boil and add the brown sugar. Add the bagels 2 at a time.
- Cook for two minutes then flip over and cook an additional minute.
- Remove from the water and place on a greased cookie sheet.
- Sprinkle the wet bagels with grated cheese and sea salt, lightly pressing into the bagel.
- Bake for 20 minutes. Remove from oven and sprinkle the bagels with the garlic cloves and bake an additional 7-10 minutes or until the cheese is golden brown.
- Allow to cool before storing.
Don’t forget to check out the rest of the delicious bagels:
- Asiago Cheese Bagels by Jenni at Pastry Chef Online
- Basic Bagels by Caro at En la Cocina de Caro
- Basic Bagels with Blueberries from Holly at A Baker’s House
- Blueberry Bagels by Sophie at Sweet Cinnamon Honey
- Chocolate Chip Bagels by Cindy at Cindy’s Recipes and Writings
- Classic New York Water Bagels by Karen at Karen’s Kitchen Stories
- Cornmeal Bagels by Renee at Magnolia Days
- Easy Homemade Bagels by Wendy at A Day in the Life on a Farm
- Homemade Truffle Salt Bagels by Tara at Noshing With The Nolands
- Honey Multigrain Bagels by Laura at Baking in Pyjamas
- Jalapeño and Cheddar Bagels by Stacy at Food Lust People Love
- Montreal Bagels by Robin at A Shaggy Dough Story
- Orange Ginger Bagels by Rocio at Kids & Chic
- Parmesan Garlic Bagels by Heather at Hezzi-D’s Books and Cooks
- Simit (Turkish Bagels) by Adam at Bakers and Best
- Sour Dough Bagels from Veronica at My Catholic Kitchen
- Whole Wheat Oat Bagels by Kelly at Passion Kneaded
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