If you're a fan of garden vegetable cream cheese, you'll love these garden veggie bagels! Bursting with fresh flavor, great with cream cheese, or for breakfast sandwiches!
Some of the fantastic new recipes from the past few weeks include my
Roasted Garlic Asiago Bagels, Blueberry Bagels, and even a Hot Cross Bagels recipe, in time for Easter!
On the subject of Easter, I’ve been getting set to update some older spring recipes, and realized that I never did get around to posting these garden vegetable bagels!
When going through everything involving spring vegetables, etc, it finally came to mind. Whoops!
Correcting that omission, now!
Before I had to lay off the gluten, any time I’d order a bagel anywhere, it would be with either vegetable cream cheese, or cucumber dill cream cheese. YUM!
Anyway, one day I decided to take all the flavours I loved from that veggie bagel spread, and put it in the actual bagel.
BOOM. Garden veggie bagels!
These have a ton of great flavour, both from the vegetables and the supporting aromatics. They’re great toasted and spread with plain cream cheese, or used to make fantastic breakfast omelette sandwiches.
If you really want to be extra about it, of course, you can spread them with that garden veggie cream cheese! Really, any savory / herb cream cheese would be fantastic on these, though.
Let’s get to it...
Ingredients
This recipe has a longer ingredient list than most of my bagels, but they’re all pretty simple ingredients that should be easy to find in any grocery store.
You will need:
Fresh Produce
The bulk of the “extra” ingredients come from all of the fresh produce that goes into these vegetable bagels.
Carrot, celery, red bell pepper, and red onion for the vegetables.
Additionally, I use green onions, fresh chives and fresh garlic cloves for the fresh aromatics.
All of the vegetables should be chopped up pretty small, around ¼" dice, maybe slightly bigger. The green onion and chives should be finely sliced, and the garlic pressed or minced.
Everything Else
Rounding out the recipe, you will need:
All Purpose Flour
Honey
Active Dry Yeast
Granulated Sugar
Olive oil
Dill Weed
Large Egg
Salt and Ground Black Pepper
... all pretty straight forward, not much to comment, here.
Optional Ingredients
Finally, 3 optional ingredients.
1. Yellow Corn Meal: When making savory bagels, sometimes I’ll use cornmeal on the baking sheet before placing the boiled bagels on it. This gives a nice crunch to the bottom of the bagel.
2. Toppings: You can bake these just with the egg wash, or add your choice of toppings to it. Personally, I like using Coarse Salt, and/or Sesame Seeds. Sometimes I’ll sprinkle half the bagels with one, half with the other.
Again, not *needed* - but brings some nice crunch and flavor to the top of the bagels.
How to Make Garden Veggie Bagels
The full recipe is in the recipe card at the end of this post, here is a pictorial walk through:
Prepare the Vegetables
Chop the veggies into very small pieces.
Add carrot, celery, red pepper, onion, and garlic to the pan. Saute over medium head until veggies are tender, about 10 minutes.
Once the vegetables are tender, remove from heat, season with a little salt and pepper, set aside to cool
As the vegetables are cooking, finely slice the green onions and chives, set aside.
Make the Dough
Measure warm water into a glass measuring cup or bowl. Stir in yeast and sugar, allow to stand for 10 minutes – it should get very bubbly.
In a large mixing bowl, combine flour, green onions, chives, dill weed, and salt. Add yeast mixture and cooled vegetables to the bowl, stir well to combine.
Alternatively, use a stand mixer with a dough hook for about 7 minutes, or until dough is smooth and elastic.
Once dough is fully kneaded, place in a greased bowl, cover with plastic wrap, and allow to rise for one hour, or until doubled in size.
Form the Bagels
Once dough has doubled, punch it down, and divide it out.
We divided the mixture into 8 equally sized balls, for a good sized bagels – but you can make them larger or smaller by dividing into 6 or 12 equal sized pieces.
Once you have a hole made, stretch the ring of dough out a bit to enlarge the hole.
Personally, I prefer the latter.
Once you have all of your bagels formed, set them on a baking sheet to rise for another 10 minutes.
Boil and Bake the Bagels
Preheat oven to 350 F. Line 2 baking sheets with parchment paper, scatter cornmeal across if desired. (Optional!)
In a large pot, combine water and honey, bring to a boil. I like to lay a sheet of parchment paper out across the other half of the stove, as my work surface.
Turn heat down a little, allowing water to simmer rather than continue to boil.
2 or 3 at a time, drop your bagels into the simmering water, allow to cook for 1 minute, then flip each and allow to cook for another minute.
Drain well, place on the parchment lined pans, allow to cool slightly.
Sprinkle bagels with coarse salt and/or sesame seeds, if desired.
Bake for about 35 minutes (for 8), 32-35 minutes (if you’re making 10-12), or 37-40 mins (If you’re doing 6 large ones), until golden brown.
Allow to cool for a bit before cutting.
Leftovers
Once cooled to room temperature, bagels can be stored in an airtight container - or plastic bag - on the counter for a few days, or in the fridge for a week or so.
Best served reheated - toasted or heated in an air fryer.
More Bagel Recipes
Looking for more fantastic bagels to make? Here are some options for great bagels at home!
Banana Nut Bagels
Blueberry Bagels
Chai Bagels
Everything Bagels
Gluten-Free Bagels
How to Make Bagels
Jalapeno Cheddar Beer Bagels
Marble Rye Bagels
Mini Bagels
Montreal Bagels
Pretzel Bagels
Pumpernickel Everything Bagels
Rainbow Bagels
Red Velvet Bagels
Roasted Garlic Asiago Bagels
Roasted Red Pepper Bagels
Rye Bagels with Caraway Seeds
Seeded Whole Wheat Flax Bagels
Smoky Cheese Bagels
Whole Wheat Spinach Bagels
... and a few seasonal / holiday options, too:
Christmas Bagels
Gingerbread Bagels
Heart Shaped Bagels
Hot Cross Bagels
Maple Pumpkin Spice Bagels
Paska Bagels
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Garden Veggie Bagels
Equipment
- 2 Baking Sheets
- Parchment Paper
Ingredients
Dough:
- 1 tablespoon Olive oil
- ⅓ cup Finely chopped Carrot
- ⅓ cup Finely chopped Celery
- ⅓ cup Finely chopped Red Bell Pepper
- ⅓ cup Finely chopped Red Onion
- 2 Green Onions thinly sliced
- 1 tablespoon Finely chopped chives
- 2 Garlic cloves
- Salt and ground black pepper
- 1 ⅓ cups warm - not hot - water
- 4 teaspoon Active Dry Yeast
- 1 Tablespoon Granulated Sugar
- 3 ½ cups All Purpose Flour
- 2 teaspoon Dill weed
- 2 teaspoon Salt
Assembly:
- Cornmeal Optional
- 3 L Hot Water
- ¼ cup Honey
- 1 Large Egg
- 1 tablespoon Water
- Coarse Salt optional
- Sesame seeds optional
Instructions
Prepare the Vegetables
- Chop the veggies into very small pieces.
- Heat oil in a large nonstick pan.
- Add carrot, celery, red pepper, onion, and garlic to the pan. Saute over medium head until veggies are tender, about 10 minutes.
- As the vegetables are cooking, finely slice the green onions and chives, set aside.
- Once the vegetables are tender, remove from heat, season with a little salt and pepper, set aside to cool
Make the Dough
- Measure warm water into a glass measuring cup or bowl. Stir in yeast and sugar, allow to stand for 10 minutes – it should get very bubbly.
- In a large mixing bowl, combine flour, green onions, chives, dill weed, and salt. Add yeast mixture and cooled vegetables to the bowl, stir well to combine.
- Dump dough out onto a floured surface, knead until soft and elastic, 5-10 minutes. Alternatively, use a stand mixer with a dough hook for about 7 minutes, or until dough is smooth and elastic.
- Once dough is fully kneaded, place in a greased bowl, cover with plastic wrap, and allow to rise for one hour, or until doubled in size.
Form the Bagels
- Once dough has doubled, punch it down, and divide it out.
- We divided the mixture into 8 equally sized balls, for a good sized bagels – but you can make them larger or smaller by dividing into 6 or 12 equal sized pieces.
- There are two main ways of forming bagels:Roll each lump of dough into a thick “snake” and secure the ends together or roll each lump into a smooth ball before poking a finger though. Once you have a hole made, stretch the ring of dough out a bit to enlarge the hole. Personally, I prefer the latter.
- Once you have all of your bagels formed, set them on a baking sheet to rise for another 10 minutes.
Boil and Bake the Bagels
- Preheat oven to 350 F. Line 2 baking sheets with parchment paper, scatter cornmeal across if desired. (Optional!)
- In a large pot, combine water and honey, bring to a boil. I like to lay a sheet of parchment paper out across the other half of the stove, as my work surface.
- Turn heat down a little, allowing water to simmer rather than continue to boil. 2 or 3 at a time, drop your bagels into the simmering water, allow to cook for 1 minute, then flip each and allow to cook for another minute.
- Drain well, place on the parchment-lined baking sheets allow to cool slightly.
- Whisk egg together with 1 tablespoon of water, brush over the tops and sides of each bagel.
- Sprinkle bagels with coarse salt and/or sesame seeds, if desired.
- Bake for about 35 minutes (for 8), 32-35 minutes (if you’re making 10-12), or 37-40 mins (If you’re doing 6 large ones), until golden brown.
- Allow to cool for a bit before cutting.
Notes
Nutrition
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