Homemade Bagels With Garlic Scape Cream Cheese

I’ve always wanted to try making my own bagels, and it seemed easy enough, but turns out they are a bit time consuming! Mostly because you need to let the dough rise for 2+ hours throughout the process. But I will say that they are SO WORTH the 700 hours it takes to make them! I immediately ate two for “dinner” when they came out of the oven, then had another one for breakfast as soon as I woke up. This led me to the obvious choice of bringing the rest of them into the office as to avoid eating all 12 bagels over the weekend. I tried a few toppings (plain, everything, cinnamon sugar, and poppy seed) but the options are endless, so it’s fun to play around. I highly recommend making your own bagels if you have a rainy Sunday afternoon in your future!

Ingredients: (makes 12)
Adapted from Food Network

1 medium Yukon gold potato, chopped into large chunks
1/4 cup olive oil
2 tablespoons honey
4 1/2 cups all-purpose flour
2 1/2 teaspoons kosher salt
1 (1/4 ounce) packet active dry yeast
2 garlic scapes
Cream cheese
1 egg

Start by making the dough. In a pot of water, boil the potatoes until fork tender and reserve the water. Mash the potato in a bowl until smooth, adding bits of the reserved water as needed. Next add the honey and olive oil and mix well.

In a standing mixer with the paddle attachment, combine the flour, salt, and yeast. Add the potato mixture and mix on medium until the dough forms and is stiff but malleable, about 8-10 minutes. You can add bits of the reserved water here as well if the dough is too dry. Turn the dough out on a floured surface and knead by hand until the dough is smooth and bounces back when you give it a press. Add a little olive oil to a large bowl and toss the dough in it until coated with oil. Cover with a damp dish towel and set aside in a warm area until the dough has doubled in size, about 1 1/2-2 hours.

When the dough has fully risen, punch it down in the bowl (it will deflate) then roll it out into a log shape on a lightly floured surface. Cut 12 equal pieces and roll them into balls then place them on a parchment paper lined baking sheet. Cover with a damp dish towel again and let sit for 20 minutes. Next, create a hole in the center of each bagel with your thumb and index finger, then stretch and turn the ring until you have a 2 inch center. Return them to baking sheet again and let rise for another 20 minutes under the damp cloth. In the meantime, get a large pot of boiling water going and preheat your oven to 425 degrees.

When the dough is ready, drop 1-2 bagels into the boiling water at a time. Let cook for 30 seconds on each side, then transfer to a rack to dry before placing back on the parchment lined baking sheet.

**at times the dough was hard for me to work with and got very sticky, so I simply dipped my hands in a little bit of water as I went to help manage the dough a little better. Not sure if this is a recommended method by the professionals, but it worked for me!

FINALLY, put all the bagels into the oven and cook for 10 minutes. Remove and brush with the egg wash, then top with whatever your little heart desires. Place back in the oven for another 10 minutes or until the tops are golden brown. Let sit for 15 minutes before serving, as they will continue to cook and fluff up on the inside during this time.

I chose to eat mine covered in garlic scape cream cheese, which I made by roasting the garlic scapes in the oven, then mixing them with the cream cheese in my food processor. For the cinnamon sugar bagel, I think my plan will be to muddle some fresh strawberries into the cream cheese! I LOVE CREAM CHEESE ANYTHING.

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Garlic Scape & Dandelion Green Pizza With Sweet Sausage

I know I make a lot of pizzas, but I am forever curious about the different kind of funky ones I can make- and 99% of the time they taste awesome, which is a pretty high percentage in pizza land. This week I got garlic scapes which I have anxiously been waiting, as well as some dandelion greens which happen to be one of my favorite greens lately…they’re so great just simply sautéed. Anyway, I went over to my friend Meghan’s house and cooked us a pizza while we drank a very large bottle of wine. Overall a great night with some great local ingredients!

Ingredients:
1 small bunch dandelion greens, thick stems partially trimmed
3 garlic scapes
1 medium mozzarella ball
1/2 cup fresh ricotta cheese
2 sweet Italian sausage links, casings removed
1 fresh pizza dough
Salt and pepper

Preheat the oven to 385 degrees. Start roasting the garlic scapes in the oven with a little olive oil for about 10 minutes or until soft, but be careful not to burn them. While those cook, sauté the dandelion greens in a skillet with some olive oil, salt and pepper. Set all the veggies aside once cooked. Next, brown the sausage and break it up well into crumbles. On a floured surface, roll the dough out into a large circle (or two circles if you have smaller pans like we did) To make the pizza, place the rolled dough on a baking sheet covered in parchment paper. Spread the mozzarella and ricotta all over the bottom, then top with dandelion greens, garlic scapes, and sausage. Cook for 20 minutes or until the bottom is golden and the toppings are melted and bubbling. Top with some fresh cracked pepper and a large bottle of wine!

Angel Hair with Garlic Scapes and Tomatoes

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I had never eaten garlic scapes before (that I know of anyway) and I am totally in love with them now! I got them in my CSA and decided to try a simple pasta dish with them, which came out great. They have the texture of asparagus kind of, but with a light garlicky taste to them. If you haven’t tried garlic scapes yet, I suggest doing it! Their season is short though, so get them while you can!

Ingredients:
Angel hair pasta
2 Italian sausages
2 garlic scapes
Asparagus
Cherry tomatoes
Parmesan cheese
Olive oil
Salt and Pepper

Heat oven to 350 degrees. Chop the garlic scapes, asparagus, and tomatoes. Toss in olive oil then roast together in the oven for about 20 minutes, or until the asparagus is fork tender and the tomato skin is starting to pop. While that cooks, remove the casing from the sausage and cook in a pan until browned, also cool your pasta. When the vegetables are done roasting, chop the garlic scapes then toss everything together with the pasta. Add some good olive oil, Parmesan cheese, and salt and pepper to taste.