How to make fail proof stuffed bagel or classic bagel(Beetroot, Parmesan with salted egg yolk).
I have always been fascinated by these stuffed bagels on IG. After much research, I use this classic bagel recipe to create this hybrid of a stuffed bagel. Not only is this stuffed with cheese, I gave it some color by adding beetroot juice instead of plain water. This recipe is versatile and I can change the liquid content to create flavourful and beautiful bagels . You can make a classic plain or add any toppings to it or even stuff with your favourite filling. I would love to see what your combination is.
This video is also my first collaboration with @clai_eats Calvin Lai, a fellow food blogger in Hong Kong with amazing pics. We have reunited as fellow Michigan State University Alumni and now join force to share the common passion of cooking and good eats. It is so much more fun to cook with someone instead of my myself. However, it is 10 times harder to edit these videos. I do apologize for not producing videos for the past month. Due to personal reason, I needed some down time but now I am super excited about the new video after my much needed break. Please leave me a comment and tag me @ylo.lo on IG when you make something fun. I hope you like this video! Don't forget to subscribe!!!
500g Bread Flour
10g or 1 tablespoons instant yeast
1 Large Fresh Beetroot
320ml or 297g warm water 81F or 27C
(You can use Luke warm plain water for plain bagels)
23g or 1 1/2 tbs sugar
6g or 1 1/2 teaspoon salt
1 tablespoon of olive oil
1 tablespoon milk
100g Shredded Mozzarella Cheese
100g Parmesan Cheese
5 Salted Egg Yolk Steamed and chopped (steam egg yolk for 8 minutes until firm)
Rinse beets and boil in water until soft and a fork can poke through.
Peel beets and cut into small pieces and blend until smooth in a hand held blender.
Mix beets into warm water and drain with a sift.
Drained beet juice should equal 320ml. Remove excess juice as needed.
In the beetroot juice, add yeast and sugar, mix and wait for 5 minutes until bubbly.
In a large mixer, add flour and salt and yeast mixture.
Using a dough hook, mix dough until smooth and non sticky.
If you find it sticky, add a little more flour. Or if you find it dry add a little water. The dough should not stick to your counter top.
Remove dough from mixer and place on counter top and knead for about 5 minutes until very smooth in a ball shape.
Drizzle olive oil in a large mixing bowl and place dough inside.
Cover with a wet towel and let it rise until double the size, about 30-60 minutes.
Punch the dough to remove excess air.
Using a scale to divide dough into 8-10 portions. This recipe will make 10 small bagels or 8 standard size bagels. Roll them individually into a ball and place on a sheet pan.
Let dough ball rest again, covered with wet towel until double the size.
Spread dough ball into a flat oval, place small amount of mozarella and salted egg yolk in the middle. About 20g of filling.
Tuck and roll filling to form a sausage like rope.
Roll dough into a long rope just long enough to wrap around your hand with both ends attached with one inch on top of each other underneath your palm. (see video for details)
Using a rolling motion, roll ends under the palm several times and slowly release to form a bagel shape dough.
Place bagel on a baking sheet lined with baking paper, coved with wet towel and let it rest until double the size again. 30 minutes
Pre-heat oven at 375F 190C
In a large pot of boiling water, boil bagel for 1 minute each side. Drain and place bagels on a baking sheet lined with baking paper.
Beat egg and brush on top of the bagels.
Sprinkle with Parmesan cheese and remaining egg yolk. You can substitute for other toppings. Place in hot oven and bake for 15-20 minutes until golden brown.
This bagel is super yummy to eat on its own! No spread is needed.
If you do have left over, which is rare, place in freezer in a zip block bag for freshness.
This bagel recipe can be transformed in to many different flavours. Be creative and enjoy!