Garden Veggie Bagels

5 from 1 vote

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!

Prep Time25

Cook Time55

Rising Time1 10

Total Time2 30

Course: Bread, Breakfast, brunch

Cuisine: German, Polish

Diet: Low Lactose, Vegetarian

Servings: Bagels

Calories: 242kcal

Author: Marie Porter

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

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.

Nutrition