Bacon Bagel Recipe: The Perfect Balance Of Meat And Carbohydrate

• 1 pound active dry yeast
• 2 cups warm milk (105-115°F)
• 4 cups all-purpose flour, plus more for kneading
• 1 tablespoon sugar
• 1 tablespoon salt
• 1 cup cooked and crumbled bacon
• 1 egg, beaten
• Coarse salt, for sprinkling

Instructions:

Step 1: Activate the Yeast

• In a large bowl, dissolve the yeast in the warm milk. Let stand for 5 minutes, or until foamy.

Step 2: Combine the Dough

• Add the flour, sugar, and salt to the yeast mixture. Stir until a dough forms.

Step 3: Knead the Dough

• Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.

Step 4: Incorporate the Bacon

• Add the crumbled bacon to the dough and knead for 1-2 minutes, or until evenly distributed.

Step 5: First Rise

• Form the dough into a ball, place it in a greased bowl, and cover it with plastic wrap. Let rise in a warm place for 1 hour, or until doubled in size.

Step 6: Shape the Bagels

• Punch down the dough and divide it into 8 equal pieces.
• Roll each piece into a rope about 12 inches long.
• Join the ends of the rope to form a ring.
• Place the bagels on a greased baking sheet.

Step 7: Second Rise

• Cover the bagels with plastic wrap and let rise in a warm place for 30 minutes, or until slightly puffed.

Step 8: Preheat the Oven

• Preheat oven to 450°F (230°C).

Step 9: Egg Wash and Salt

• Brush the bagels with the beaten egg.
• Sprinkle with coarse salt.

Step 10: Bake

• Bake for 20-25 minutes, or until golden brown.

Step 11: Enjoy

• Let the bagels cool slightly before slicing and serving.

Bacon Bagel Variations:

• Cheddar Bacon Bagels: Add 1/2 cup shredded cheddar cheese to the dough.
• Jalapeno Bacon Bagels: Add 1/4 cup finely diced jalapenos to the dough.
• Everything Bacon Bagels: Sprinkle the bagels with an “everything bagel” seasoning blend before baking.
• Bacon Cream Cheese Bagels: Slice the bagels and spread with bacon cream cheese for a savory treat.

Tips for Perfect Bacon Bagels:

• Use warm milk to activate the yeast quickly.
• Knead the dough thoroughly to develop gluten and create a chewy texture.
• Let the bagels rise twice to ensure a light and airy interior.
• Preheat the oven to a high temperature to create a crispy crust.
• Do not overbake the bagels, as they will become dry.

The Finishing Touch:

These bacon bagels are the epitome of breakfast perfection. They are soft, chewy, and bursting with the irresistible flavor of bacon. Serve them with your favorite toppings, such as cream cheese, butter, or jam, and enjoy a culinary masterpiece that will start your day off on a delicious note.

Frequently Asked Questions:

Q1: Can I use frozen bacon in this recipe?
A: Yes, you can use frozen bacon. Simply thaw it before crumbling.

Q2: How long can I store these bagels?
A: Store the bagels in an airtight container at room temperature for up to 3 days.

Q3: Can I freeze the bagels?
A: Yes, you can freeze the bagels for up to 2 months. Thaw them at room temperature before serving.

Q4: What type of flour is best for bacon bagels?
A: All-purpose flour is the best choice for bacon bagels.

Q5: How can I make the bagels even more flavorful?
A: Add your favorite herbs, spices, or seeds to the dough before baking.