Bagels, Breads And Spread Recipe

Make the dough

In a large bowl whisk together 4.5 cups flour, 2 tsp instant yeast, 2 tbsp sugar and 2 tsp salt. Combine 1.75 cups warm water (105–115°F / 40–46°C) with 1 tbsp vegetable oil. Pour water into dry ingredients and stir with a wooden spoon until a shaggy dough forms. Turn onto a lightly floured surface and knead 8–10 minutes until smooth and elastic (or 5–7 minutes in a stand mixer with dough hook). If dough is sticky, add up to 2 tbsp flour.

Form a ball, place in a lightly oiled bowl, cover with plastic wrap or a towel and let rise in a warm place until doubled, about 60 minutes.

Shape bagels

Punch down dough and divide into 8 equal pieces (about 110–125 g each). Roll each piece into a tight ball and let rest 10 minutes. To shape, poke a hole through the middle with your finger and spin to widen the hole to about 1.5–2 inches (it will tighten later). Place shaped bagels on a parchment-lined baking sheet, cover loosely and rest 15–20 minutes.

Boil and bake

Preheat oven to 425°F (220°C) and position a rack in the center. In a wide pot, bring 8 cups water to a gentle boil and stir in 2 tbsp barley malt syrup or honey. Line another baking sheet with parchment and prepare a slotted spoon. Working 2–3 bagels at a time, drop bagels into simmering water (not a vigorous boil) and boil 45–60 seconds per side (longer for chewier crust). Remove with slotted spoon, drain briefly and place back on parchment. Brush tops lightly with beaten egg. Sprinkle desired toppings (sesame, poppy, everything, or sea salt). Bake 18–22 minutes until deep golden brown. Cool on a rack at least 15 minutes before slicing.

After boiling and placing bagels on the baking sheet, immediately brush with egg wash and scatter the chosen topping(s) so seeds adhere. For an even everything mix, combine 2 tbsp everything seasoning with a pinch of coarse salt and sprinkle evenly.

Make the dough

In a large bowl combine 3 cups bread flour, 1 cup whole wheat flour, 1.5 tsp instant yeast and 2 tsp salt. Stir in 0.75 cups mixed seeds (reserve a tablespoon for topping). Warm 1.5 cups water to about 105–115°F (40–46°C) and whisk with 1 tbsp honey and 2 tbsp olive oil. Add liquids to dry ingredients and mix until a shaggy dough forms. Knead by hand 6–8 minutes or 4–5 minutes in mixer until smooth and cohesive; dough will be slightly tacky.

Place dough in a lightly oiled bowl, cover and let rise until nearly doubled, about 45–60 minutes depending on temperature.

Shape and bake

Gently deflate dough and shape into a tight oval or round loaf. Place on a parchment-lined baking sheet or into a lightly oiled 9x5 loaf pan. Brush top with a little water and press reserved seeds on top. Let rest 20–30 minutes for a short final rise while oven preheats to 400°F (200°C). Bake 30–35 minutes for a free-form loaf (or 35–40 minutes in a pan) until crust is golden and internal temperature reads 200–205°F (93–96°C). Remove to a cooling rack and cool at least 30 minutes before slicing.

Prepare

In a bowl combine 8 oz softened cream cheese and 2 tbsp softened unsalted butter. Beat with a fork or hand mixer until smooth and fluffy.

Fold in 2 tbsp finely chopped chives, 1 tbsp finely chopped dill, 1 tsp lemon zest, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning to taste. Transfer to a serving bowl, cover and chill at least 30 minutes to let flavors meld.

Serve at room temperature alongside warm sliced bagels and the seeded country loaf.