Sourdough Cheese Bagels by @manningherkitchen

50 min
Hard

6 servings

🌾

360 g

Flour

💧

180 ml

Water

🫙

75 g

Sourdough Starter

🧂

7 g

Salt

🍬

10 g

Sugar

🫒

10 g

Oil

🧀

110 g

Grated Cheese

🍬

10 g

Sugar Or Baking Soda

Preparation Steps

  1. Step 1/17

    Weigh the flour, water, sourdough starter, salt, and 10 g granulated sugar into a mixing bowl. Mix roughly until no dry flour remains.

    all-purpose flour
    water
    sourdough starter
    salt
    granulated sugar
    ⚖️digital kitchen scale
    🥣mixing bowl
    🪒dough scraper

  2. Step 2/17

    Add the olive oil to the dough. Mix until incorporated.

    olive oil
    🥣mixing bowl
    🪒dough scraper

  3. Step 3/17

    Knead the dough for about 2 minutes until smooth. Do not knead until a windowpane develops.

    🥣mixing bowl

  4. Step 4/17

    Lightly oil the mixing bowl and place the dough inside. Cover the bowl with a clean kitchen towel.

    olive oil
    🥣mixing bowl
    🧺clean kitchen towel

  5. Step 5/17

    Let the covered dough bulk-ferment at room temperature until doubled in size. Allow extra time when using sourdough discard.

    🥣mixing bowl
    🧺clean kitchen towel

  6. Step 6/17

    Deflate the risen dough and divide it into 6 equal pieces. Shape each piece into a smooth ball.

    🪒dough scraper

  7. Step 7/17

    Rest the dough balls for 5 minutes. Cut 6 parchment paper squares while they rest.

    📜parchment paper
    🔪knife

  8. Step 8/17

    Roll one dough ball into an 8 x 4 inch rectangle. Spread a small amount of Gruyere cheese over the dough without overfilling.

    Gruyere cheese
    🪵rolling pin

  9. Step 9/17

    Roll the dough rectangle lengthwise into a tube and pinch the seam closed. Leave one end open.

  10. Step 10/17

    Stretch the open end slightly and tuck the other end into it. Wrap into a ring and pinch the ends firmly together.

  11. Step 11/17

    Set the shaped bagel on one parchment square. Repeat the shaping process with the remaining dough balls and cheese, then place all bagels on the baking sheet.

    Gruyere cheese
    📜parchment paper
    🍪baking sheet

  12. Step 12/17

    Cover the shaped bagels and let them rise for about 2 hours until visibly puffy.

    🧺clean kitchen towel
    🍪baking sheet

  13. Step 13/17

    Preheat the oven to 420°F (215°C). Fill the large pot with water and bring it to a boil on the stovetop.

    water
    🍲large pot

  14. Step 14/17

    Stir the remaining 1/4 tablespoon granulated sugar into the boiling water. Keep the water at a gentle boil.

    granulated sugar
    🍲large pot

  15. Step 15/17

    Boil the risen bagels for 10 to 20 seconds per side. Lift them from the water with a slotted spoon and return them to the baking sheet.

    🍲large pot
    🥄slotted spoon
    🍪baking sheet

  16. Step 16/17

    Bake the bagels at 420°F (215°C) for 20 minutes. Remove them when deeply golden brown.

    🍪baking sheet

  17. Step 17/17

    Cool the bagels on the baking sheet for at least 10 minutes before serving. Serve warm or at room temperature.

    🍪baking sheet

Composition

Ingredients

Types

Water, Fermented food, Seasoning

Ingredients

Flour, Water, Sourdough starter, Salt, Sugar, Oil, Grated cheese, Sugar or baking soda

Allergens

Gluten

Dietetics

Dietary regimen

Vegetarian

Calories

323 kcal

Macro nutrients

Protein: 12g, Carbohydrates: 53g, Fat: 8g, Fiber: 2g, Sugars: 2g

Nutritional Information

Minerals

Calcium: 180mg, Iron: 2.3mg, Sodium: 600mg, Potassium: 95mg

Vitamins

Vitamin A: 120IU, Vitamin B1: 0.3mg, Vitamin B2: 0.2mg, Vitamin B12: 0.2mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

20 minutes

Overall

50 minutes

Difficulty

Level

Hard (3/4)

Steps

17 steps

Equipments

Utensils

mixing bowl, digital kitchen scale, dough scraper, rolling pin, knife, large pot, slotted spoon, baking sheet, parchment paper, clean kitchen towel

Appliances

oven, stovetop

Type

Type

Type Of Dish

Bread, Breakfast, Snack

Occasions

Breakfast, Brunch, Lunch, Meal prep

Origin

Source

Platform

instagram

Original Creator

@manningherkitchen

Origin

Cuisine

American, Jewish

Geographic

to inform

Various

Aspect

Texture

Chewy, Crusty, Soft, Melty

Flavors

Tangy, Cheesy, Savory, Mildly sweet, Fermented

Other

Price

Low

Recommended Preservation

freezer

Preservation Infos

room temperature : 2 days (Cool completely before storing,Store in an airtight bag or container,Keep away from direct sunlight), fridge : 5 days (Store in an airtight container,Reheat or toast before serving for best texture), freezer : 90 days (Cool completely before freezing,Wrap bagels individually or separate with parchment paper,Store in a freezer-safe airtight bag,Thaw at room temperature or toast directly from frozen)