Dozen Bagels With Cream Cheese Recipe

Make the dough

In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), combine the warm water, sugar, and instant yeast. Stir and let sit 3–5 minutes until slightly foamy. Add the barley malt syrup (if using), vegetable oil, and half of the flour. Mix on low to combine, then add salt and the remaining flour a cup at a time until a shaggy dough forms.

Knead

Knead on medium speed for 6–8 minutes (or by hand on a lightly floured surface for 10–12 minutes) until the dough is smooth, elastic, and slightly tacky but not sticky. If dough is too wet, add up to 1/4 cup more flour. Shape into a ball.

First rise

Lightly oil a large bowl, place the dough ball inside, and turn to coat. Cover with plastic wrap or a damp towel. Let rise in a warm draft-free place until doubled, about 60–75 minutes.

Divide and shape

Punch down the dough, transfer to a lightly floured surface, and divide into 12 equal pieces (~100–115 g / 3.5–4 oz each). Shape each piece into a tight ball. Let rest 10 minutes, uncovered, to relax the gluten. To form bagels, poke a hole through the center of each ball with your thumb and gently stretch to form a 1.5–2 inch hole; alternatively roll each piece into a 6–7 inch rope and join ends, pinching to seal.

Proof on baking sheet

Place shaped bagels on a parchment-lined baking sheet, leaving 1–2 inches between. Cover loosely with plastic wrap or a damp towel and let rest for 20–30 minutes while you preheat the oven and prepare the boil. The bagels will puff slightly.

Preheat oven

Preheat oven to 425°F (220°C). Position rack in middle of oven. Line another baking sheet with parchment for baking or use the same one if space allows.

Boil

Bring 8 cups water and 2 tbs barley malt syrup or honey to a rolling simmer in a wide pot. Do not boil vigorously. Gently lower 4 bagels at a time into the simmering water using a slotted spoon. Boil 1 minute on the first side, flip, then boil 30–45 seconds on the second side for a slightly chewy crust. For softer, taller bagels, boil longer; for crisper crust, boil shorter. Remove with slotted spoon and drain briefly on a wire rack or paper towel.

Top and egg wash

Whisk the egg with 1 tbs water to make an egg wash. Place the boiled bagels on the prepared baking sheet. Brush each with egg wash. For everything bagels, liberally sprinkle the everything seasoning on 6 bagels while the wash is wet. For plain bagels, leave unseasoned or sprinkle with coarse sea salt if desired.

Bake

Bake prepped bagels in the preheated oven for 18–22 minutes, rotating the pan halfway, until deep golden brown and hollow-sounding when tapped. Baking time may vary by oven; watch for color.

Cool

Transfer baked bagels to a wire rack and cool at least 15–30 minutes before slicing. Bagels can be served warm or at room temperature. Store cooled bagels in an airtight container for up to 2 days, or freeze for longer storage.

Place 8 oz softened cream cheese in a medium bowl. Add 1 tsp salt and 1 tsp lemon juice (optional). Beat with a hand mixer or whisk until smooth and creamy, about 1–2 minutes. Taste and adjust salt or lemon for brightness. Transfer to a small serving bowl and chill until ready to serve.

In a medium bowl, add 8 oz softened cream cheese, 1 finely minced seeded jalapeño, 1 tbs chopped cilantro, 1 tsp lime juice, and 1 tsp salt. Beat with a hand mixer or whisk until evenly combined and smooth, about 1–2 minutes. Taste and adjust salt or jalapeño to desired heat. Refrigerate until serving.

Combine 8 oz softened cream cheese, 2 tbs packed dark brown sugar, 1 tsp ground cinnamon, and 1 tsp vanilla extract in a bowl. Beat until smooth and the sugar is fully incorporated, about 1–2 minutes. Taste and add a touch more brown sugar or cinnamon if desired. Chill until ready to serve.