How To Make Bantam Bagels
Recreate scrumptious bantam bagels for fluffy Starbucks-inspired goodies. These perfectly golden-baked treats are filled with smooth cream cheese.
Serves:
Ingredients
- 8ozcream cheese
- 1¼cupsvery warm water
- 1pkgrapid rise yeast
- 1tbspdark brown sugar
- 2tspsalt
- 1tbspcanola oil
- 4cupsbread flour
For Bagel Bath:
- 8cupswater
- 2tbspdark brown sugar
- 1tbspbaking soda
Instructions
-
Cut the cream cheese into 22 sections and freeze.
-
Pour the warm water into the bowl of a standing mixer fitted with a bread hook. Sprinkle in the yeast and dark brown sugar. Let sit for 5 minutes.
-
Stir in the salt and canola oil and 2 cups of flour. Add the remaining flour until a dough forms.
-
Knead the dough on a floured surface for several minutes until the dough is smooth and elastic. Turn the dough in a bowl greased with butter or oil, place in a cold oven, and let rise for 1 hour.
-
Punch down the dough, briefly knead, and divide into 22 pieces.
-
Wrap each piece of dough around a piece of frozen cream cheese, pinching the dough to seal and rolling in the palms to form a ball. Place on a baking tray lined with parchment paper.
Bagel Bath:
-
Preheat the oven to 450 degrees F. In a large saucepan, pour the water, brown sugar, and baking soda. Bring to a boil.
-
Using a slotted spoon, place several bagel balls into the boiling water at a time. Boil for 15 seconds, drain on the spoon, and return to the tray.
-
Bake for 12 to 15 minutes until the bagels are golden brown and cooked through.
-
Serve and enjoy.
Nutrition
- Calories:Â 140.82kcal
- Fat:Â 4.70g
- Saturated Fat:Â 2.11g
- Trans Fat:Â 0.00g
- Monounsaturated Fat:Â 1.40g
- Polyunsaturated Fat:Â 0.51g
- Carbohydrates:Â 20.37g
- Fiber:Â 1.04g
- Sugar:Â 1.61g
- Protein:Â 4.26g
- Cholesterol:Â 11.34mg
- Sodium:Â 323.25mg
- Calcium:Â 18.41mg
- Potassium:Â 56.43mg
- Iron:Â 1.18mg
- Vitamin A: 37.73µg
- Vitamin C:Â 0.00mg
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