I am totally into making bagels for breakfast this summer. They are super easy to make and so much cheaper and better then the store bought ones. Earlier in the summer I was making salt bagels and jalapeno cheddar bagels. I’m still making the jalapeno cheddar bagels often but when I found out my proposal for the Foodbuzz 24 x 24 was accepted I wanted to make a savory bagel with fresh herbs.
After pondering the herbs in my herb garden out back I went with a combination of five of them. I chose rosemary, parsley, thyme, pineapple sage, and garlic chives. The dough smelled so good as it was rising. Before putting the bagels in the oven I decided the bagels needed some cheese. I didn’t want to go with cheddar because my other favorites have cheddar on them. I went with Parmesan cheese which turned out to be a great choice. The bite of the Parmesan with the fresh herbs and baked bagels is perfect for summer time. These bagels are great with vegetable cream cheese or butter.
Homemade Bagels: Parmesan and Fresh Herb Bagel (adapted from Good Thymes and Good Food)
1 c. warm water (about 110 degrees)
1 package active dry yeast
1 T. sugar
2 t. salt
3 c. flour (I used 2 cups all-purpose and 1 cup stone ground wheat)
3 quarts of water with 1 T. sugar
1/4 c. fresh herbs, chopped (I used parsley, thyme, rosemary, pineapple sage, and garlic chives)
1/4 c. freshly grated Parmesan cheese
1. In a large mixing bowl combine the warm water and yeast. Let stand for 5 minutes or until it is foamy. Mix in the sugar and salt.
2. Slowly mix in 2 cups of flour. Turn onto a floured surface and knead in the remaining cup of flour. Continue kneading for about 10 minutes, adding in the fresh herbs a little at a time, until the dough is smooth and no longer sticky.
3. Place in a greased bowl and cover. Allow to rise for 1 1/2 hours or until doubled.
4. Punch down the dough and divide in half.
5. Cut half the dough into 4 equal pieces. Knead each piece into a small ball and poke your thumbs through the center. Work the dough into a donut shape that is about 2 inches in diameter. Place on a cookie sheet. Repeat with the remaining half of the dough. Let all of the bagels rest for 20 minutes.
7. Drop the bagels into the boiling water 2 at a time. Allow to boil for 30 seconds on each side. Lift the bagels out of the water with a slotted spoon and briefly drain on a paper towel, then place on a baking sheet. Repeat with remaining bagels.
8. Brush each bagel with the beaten egg. Sprinkle the bagels with Parmesan cheese.
9. Bake for 20 minutes or until the bagels are browned. Remove from oven and cool on a wire rack.