Perfect Homemade Bagels & cream cheese veggie spread

Add 2 and 1/4 cups warm water to the bread machine.

Add 2 and 3/4 teaspoons of salt to the water.

Add 6 and 3/4 cups of bread flour on top of the water and salt.

Sprinkle 1 teaspoon of yeast on top of the flour.

Add 1 tablespoon of honey to the mixture.

Close the bread machine and set it to dough mode.

Let the bread machine do the first rise.

If mixing by hand, place dough in an oiled bowl and let rise for 1 and 1/2 to 2 hours until doubled in size.

Flour a rolling mat and deflate the dough.

Divide the dough into 12 equal portions.

Shape each portion into a tight ball with a hole in the center.

Place the shaped bagels on a sheet pan sprinkled with cornmeal or semolina flour.

Prepare an egg wash by mixing 1 egg with 1 tablespoon of water.

Boil water and gently place the bagels in, boiling for 1 minute on each side.

Transfer boiled bagels back to the sheet pan with the pretty side up.

Bake bagels at 475°F for 20 to 25 minutes until golden.

For the cream cheese spread, chop scallions, dill, and parsley.

Grate 1 carrot and crush 1 garlic clove.

Mix the cream cheese with the chopped herbs, grated carrot, garlic, 1/4 teaspoon ground sundried tomatoes, 1/4 teaspoon pepper, and 1/2 teaspoon pink Himalayan salt.

Let the cream cheese sit in the refrigerator for a couple of hours to meld flavors.

Equipment Needed

Spice Level: