I love Bagel

Name: I love Bagel
Total time: 2700 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 3 cups All purpose enriched wheat flour; 1 tablespoon Yeast; 1 tablespoon Sugar; 1 tsp or to taste Salt; 2 tablespoons Olive oil; Topping:; 1 tablespoon Sesame seeds; 1 tablespoon poppy seeds; Cream Cheese Spread:; 1 cup Cream cheese; 1 tablespoon Chopped green chilies; 1 tablespoon freshly ground pepper corns; For the glaze-optional; 1 cup chopped chocolate; 2 tbsp vegetable oil

Lakshmi Sridharan Ph D @cook_19872338

USA

There was a bagel shop next door to my apartment in Michigan. For the first time I heard of bagel in my life in the US. In those days there was no bagel or donuts in India. As a doctoral student I had no time for cooking. I baught my food mostly. I love Bagel better than Donuts. Donuts are heavily loaded with sugar, not good for adults. After joining cookpad, I started making dozens of new dishes , Indian as well as Western. You can toast and enjoy it anytime, morning, evening, noon, or night. No eggs, no butter, no oil. No maida flour in this bagel recipe . #JFB #Bagel

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

45 mins

6 servings

3 cupsAll purpose enriched wheat flour
1 tablespoonYeast
1 tablespoonSugar
1 tspor to taste Salt
2 tablespoonsOlive oil
Topping:
1 tablespoonSesame seeds
1 tablespoonpoppy seeds
Cream Cheese Spread:
1 cupCream cheese
1 tablespoonChopped green chilies
1 tablespoonfreshly ground pepper corns
For the glaze-optional
1 cupchopped chocolate
2 tbspvegetable oil
snack

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Steps

45 mins

1

Make a checklist. Keep the necessary ingredients near the cooking area. Preheat oven to 375 degrees F. (180C)
2

Dough
In a bowl, add warm water, sugar. Sprinkle yeast on top and stir, keep in a warm place for 10-15 minutes. The yeast get active and the mix gets bubbly. Then add flour, salt, oil and stir with a spoon to make a sticky dough. Stretch and knead the dough to make a smooth dough. Cover with a cloth or plastic sheet and keep aside for 1 hour, the dough will double in size
3

Then place the dough on a lightly floured stone and knead it for 10 minutes like you would for chapati dough. The dough should be smooth; dough should not stick to your fingers.
Divide the dough into 6 parts. Apply some flour on your palm and make a ball. Make a big hole in the middle with your finger in the middle. SLIGHTLY FLATTEN IT.
Grease a plate and place these on top and cover with cling sheet; rest for 30 minutes, Bagel will double its size
4

Place a non-stick pan over medium-high heat. Add water and bring it to boil; Poach the bagel in the boiling water. After a couple of minutes, turn the bagel with a spoon to poach the other side. Both sides should be cooked. Drain the water. Transfer the poached bagels to PLATE. Let cool.
Brush the bagel with 2 tablespoons of oil and a pinch of salt. Sprinkle sesame seeds and POPPY seeds over the bagel
5

Place a silicone mat on a baking tray, arrange the bagels on it, and bake in the oven for 25 minutes. They should be golden brown.
Then let it cool. You can slice the bagel into 2 and toast it.
6

Cream Cheese Spread: In a bowl, add cheese, chilli powder, and pepper powder, mix well, and spread cream cheese on the bagel. Cream cheese also tastes great when mixed with chilli powder and pepper powder. It tastes great with tea or coffee,
7

For the glaze optional f you or your kids love chocolate you may glaze the bagelchop the chocolate and add to a microwave safe bowl. Add the oil and microwave it in 30 second intervals until the chocolate is fully melted.
Glaze the bagels either by dipping the bagel in the glaze or brushing them

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Cooksnaps

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Lakshmi Sridharan Ph D @cook_19872338

on June 11, 2025 21:27

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography