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Olive-Cream Cheese Bagels
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Yield: makes about 2 1/2 dozen bagels
Preparation time:
Total time:
Source: Spirit of Christmas Cookbook Vol. 2, 1997
| 1 c. | milk, scaleded |
| 1 (3 oz.) pkg. | cream cheese, softened |
| 1/4 c. | butter |
| 1 Tb. | sugar |
| 1 tsp. | salt |
| 1 pkg. | dry yeast |
| 2 | eggs |
| 1/2 c. | sliced green olives |
| 4 c. | all-purpose flour |
In a medium saucepan, combine milk, cream cheese, butter, sugar and salt. Cook over medium-low heat, stirring occasionally, until mixture reaches 115 degrees. Remove from heat; transfer to a large bowl. Add yeast and stir until dissolved. Let stand 3 minutes. Whisk eggs into milk mixture. Stir in olives. Gradually stir in flour. Turn onto a lightly floured surface and knead 5-10 minutes or until dough becomes smooth and elastic. Shape into a ball and place in a greased bowl. Grease top of dough, cover and let rise in a warm place (80-85 degrees) 30 minutes.
Turn dough onto a lightly floured surface and punch down. For each bagel, pinch off about 2 Tb. dough and shape into a 5" long roll. Form dough into a ring, overlap ends, and pinch ends to seal. (Or, using a floured rolling pin, roll out dough to 1/2" thickness. Use a 2" biscuit cutter to cut out dough. Use the end of a wooden spoon to punch a hole through center of each bagel.) Place on a greased baking sheet. Cover and let rise in a warm place 10 minutes or until puffy.
Preheat oven to 400 degrees. Fill a large saucepan with water; bring to a boil. Drop 4-5 bagels at a time into boiling water and cook 3 minutes, turning once. Transfer to a greased baking sheet. Bake 25-30 minutes or until golden brown. Serve warm or at room temperature with cream cheese.
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