Spinach Whole Wheat Bagel
In honour of my Michigan State University roots, I have created this New York Style Spinach bagel recipe for a special Alumni Zoom bake event. However this recipe can be easily converted into a plain bagel with different toppings of your choice. By simply replacing the liquid with water, you can make a classic chewy new york style bagel. This recipe is fail proof and super simple to make and you will be delighted with the outcome of this bagel that you will never buy frozen bagels again.
200g Whole Wheat flour (If you prefer plain, replace with Bread flour)
300g Bread Flour
10g or 1 tablespoons instant yeast
320ml or 297g Liquid from Spinach
(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 lb Fresh spinach
1 tablespoon of olive oil
1 tablespoon of sea salt or our favourite toppings.
Rinse and rough chop fresh Spinach.
In a large pot of water, blanch Spinach until just soft and bright green.
Drain and place spinach in a blender.
Squeeze Spinach with a cheese cloth to extract 320ml of liquid. If you don't have enough liquid, just add extra water.
In the Spinach liquid, 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 not sticky.
If you find it too sticky, add a little more flour. Or if you find it too 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.
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.
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 sea salt or your favourite topping like sesame seeds or poppy seeds.
Place in hot oven and bake for 15-20 minutes until golden brown.
Serve hot with your favourite cream cheese!
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!