Gourmet Veggie Bagel
1½ cups warm water (110℉)
1 tbsp brown sugar
1 tbsp dry active yeast
½ cup dehydrated mixed vegetables
4 cups flour
2 tsp salt
Water bath:
2 quarts water
2 tbsp brown sugar
1 tbsp white sugar
Dissolve brown sugar and yeast in warm water. Set aside for 7 minutes until yeast blooms (forms a foam on top).
Place dried vegetables in a mini chopper or blender. Pulse a few times to break up any large pieces. Place vegetables, flour and salt in the bowl of a stand mixer fitted with a dough hook.
When yeast has bloomed, add it to the four mixture. Knead on medium-low speed for 10 minutes or until dough begins to make a slapping sound against the side of the bowl. Move dough to a greased bowl, cover and let rise for 90 minutes or until it has doubled.
Remove the dough from the bowl and shape it into 8 balls. Cover and let it rest for 30 minutes.
While the dough is resting bring water to a rolling boil in a wide diameter pan. Add brown sugar and white sugar.
Preheat oven to 425℉.
Use your finger to poke a hole in the middle of each dough ball and gently stretch so that hole is 2” in diameter and the bagel itself is 4” in diameter. Place each bagel on a lightly greased surface or parchment paper.
Lower bagels into boiling water using a slotted spoon, being careful not to crowd them. Simmer gently for 2 minutes, then carefully flip them over and simmer for another minute. Remove with the slotted spoon and move to a lightly greased or parchment paper-lined baking sheet. Repeat with remaining bagels.
Bake bagels for 20-25 minutes or until golden brown and has an internal temp of 190℉. Flip bagels after 15 minutes.
Yield: 8 bagels, 230 calories per bagel
Hack: Bagels can be stored at room temperature for 3-4 days or frozen for up to 6 months.
