OMG (Olive, Mustard, and Garlic) Bagels
Like the everything bagel, this version offers a punch of flavor—and it may be even better since it’s mixed right into the dough. The recipe pairs perfectly with rich cream cheese and smoked salmon or roasted vegetables.
Makes 4 bagels or 8 mini bagels
Ingredients:
- ½ tsp. instant yeast, plus ¼ tsp.
- 4 c. unbleached bread flour, divided
- 1½ c. water, room temperature
- 3 tbsp. honey
- ½ c. mixed olives, chopped
- 2 tbsp. Dijon mustard
- 3 cloves garlic, minced
- Oil or pan-release spray
- 1 tbsp. baking soda
- Sesame seeds (optional)
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Instructions:
- Using an electric mixer fitted with a dough-hook attachment, gently combine ½ teaspoon of yeast, 2 cups of flour, and the water to form a sticky starter dough. Cover it in the mixing bowl with a damp cloth, and let it sit on the counter at room temperature for 2 hours.
- Mix the remaining yeast and flour, honey, olives, mustard, and garlic into the dough. Once it forms a tacky (not wet or sticky) ball, knead it on a well-floured surface for 6 minutes or until it’s elastic.
- Portion the dough into 4-ounce pieces for large bagels or 2-ounce pieces for smaller ones. Roll the pieces into balls, cover them with a damp cloth, and let sit at room temperature for 2 more hours.
- Uncover the balls, poke a hole in the center of each, and use your thumb to gently stretch out a bagel hole.
- Place the formed bagels 2 inches apart on a slightly oiled (pan-release spray works well), parchment-lined baking sheet. Oil the tops of the bagels, and cover them with plastic wrap. Refrigerate overnight.
- Preheat the oven to 500°F. Bring a large pot of water to a boil, and dissolve the baking soda. Remove the bagels from the refrigerator, and gently drop them into the boiling water, making sure not to overcrowd the pot. Boil for 1 minute on each side for fluffy bagels or 2 minutes on each side for chewier bagels. Remove them from the pot using a slotted spoon.
- Return the bagels to the baking sheet, top with the sesame seeds if desired, and bake for 5 minutes on the oven’s center rack. Reduce the oven temperature to 450°F, and bake for another 5 minutes or until the bagels are a light golden brown.
- Place the bagels on a wire rack to cool for 30 minutes before toasting and serving.
Tip: Store the bagels in a large ziplock bag to keep them fresh for about 3 days; you can also put them the freezer for up to 3 months.
