For the dough, stir together water and yeast in a large bowl; let stand for 10 minutes or until foamy. Stir in sourdough discard with a silicone spatula. Add bread and all-purpose flours, 20 grams maple syrup, cinnamon and salt. Stir with a wooden spoon until dough is shaggy. It will appear dry. Let stand for 15 minutes.
Recipe
Author
Hy-Vee Seasons
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Description
Crunchy sweet bagels pair perfectly with a berry cream cheese for a deliciously sweet morning.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| Dough | ||
| 250 grams warm water (110 degrees to 115 degrees) | ||
| 1 (¼-oz.) pkg. instant dry yeast (2¼ tsp.) | ||
| 120 grams sourdough discard* | ||
| 300 grams unbleached bread flour | ||
| 200 grams Hy-Vee unbleached all-purpose flour | ||
| 60 grams Culinary Tours bourbon barrel aged maple syrup, divided | ||
| 6 grams Hy-Vee ground cinnamon | ||
| 4 grams kosher salt | ||
| 10 c. water | ||
| Bagel Topping | ||
| 90 grams Hy-Vee dark brown sugar | ||
| 40 grams Hy-Vee granulated sugar | ||
| 4 grams Hy-Vee ground cinnamon | ||
| 1 Hy-Vee large egg | ||
| 15 grams water | ||
| Berry Cream Cheese | ||
| 1 (8-oz.) pkg. Hy-Vee cream cheese, softened | ||
| 60 grams black raspberry jam, divided | ||
| 40 grams Hy-Vee Short Cuts triple berry delicious blend, macerated | ||
Things To Grab
- 2 large bowls
- Silicone spatula
- Wooden spoon
- Hy-Vee vegetable oil cooking spray
- Plastic wrap
- Baking sheet
- Parchment paper
- Damp tea towel
- Small bowl
- Large stockpot or Dutch oven
- Large rimmed baking pan
- Slotted spatula
Directions
Turn dough out onto a clean work surface. Knead the dough for 6 to 8 minutes or until dough is smooth and bounces back when poked.
Lightly spray another large bowl with cooking spray. Place dough in bowl; loosely cover with plastic wrap. Let dough stand for 3 to 4 hours or until doubled in size and puffy and soft.
Line a baking sheet with parchment paper; set aside. Invert dough out onto a clean work surface. Cut dough into 6 equal pieces.
Roll dough pieces into balls until smooth with no major folds. Poke a hole in the center of each dough ball using the pointer finger on both of your hands; rotate hands in a circular motion, stretching dough to create a 1½-in. hole. Place bagels on prepared baking sheet.
Cover bagels with a slightly damp tea towel. Let stand for 2 to 2½ hours or until slightly puffed
Meanwhile, for the bagel topping, stir together brown sugar, granulated sugar and cinnamon in a small bowl; stir in melted butter and set aside.
During the last 10 minutes of standing time for the bagels, preheat oven to 400 degrees Bring water and remaining 40 grams maple syrup to a boil in a large stockpot or Dutch oven over medium heat. Line a large rimmed baking pan with parchment paper. Generously spray parchment with cooking spray; set aside.
Once boiling, cook bagels in batches by gently adding 2 bagels at a time to the water. Cook for 30 to 40 seconds, turning over halfway through. Transfer bagels to the prepared rimmed baking pan with a slotted spatula.
To top bagels, whisk together egg and water in a small bowl. Brush bagels with egg mixture. Top each bagel with about 1½ Tbsp. of cinnamon-sugar mixture. Bake for 22 to 24 minutes or until bagels are golden brown.
Meanwhile, for berry cream cheese, stir together cream cheese, jam and macerated berries. Refrigerate cream cheese mixture until ready to serve.
To serve, let bagels stand 10 minutes in baking pan. Serve bagels warm with berry cream cheese.
*Note: Sourdough discard is the portion of starter removed before feeding the starter with fresh flour and water. Because of variable amounts, Nutrition Facts cannot be accurately calculated for this recipe.