Savory Bagels with Cheese and Vegetables
Category: Yeast Breads
Yield: 4 servings
These Savory Bagels are the perfect combination of cheese, peas, sun-dried tomatoes, and olives, all encased in a soft, slightly sweet dough. The dough is enriched with a little sugar and olive oil for a tender crumb. Once baked, the bagels come out golden brown and irresistibly fragrant—perfect for a light meal, a snack, or to impress at your next gathering!
Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose flour (Type 0) | 375g |
| Water | 185g |
| Sugar | 55g |
| Vegetable oil | 45g |
| Dry active yeast | 5g |
| Fine salt | 5g |
| Scamorza cheese (or provolone) | 75g |
| Frozen peas | 60g |
| Sun-dried tomatoes in oil | 30g |
| Taggiasca olives | 30g |
| Garlic | 1 clove |
| Extra virgin olive oil | 1 tbsp |
| Fine salt | A pinch |
Instructions
Step 1: Prepare the Dough
- In the bowl of a stand mixer fitted with a dough hook, combine the flour and sugar. Start mixing at a low speed, gradually adding half of the water.
- Once the dough starts coming together, add the salt. Continue to mix and, when the dough begins to form a cohesive mass, add the vegetable oil.
- Knead until the dough is smooth and elastic. Once the dough has fully come together and is nicely elastic, detach it from the hook and transfer it to a floured surface.
- Shape the dough into a rough ball by folding the four corners of the dough towards the center: first the right, then the left, followed by the bottom, and finally the top.
- Turn the dough over and gently roll it into a smooth, tight ball by cupping it in your hands and rotating it.
- Place the dough ball in a greased bowl, cover it with plastic wrap, and let it rise in a warm, dry place at 26°C-28°C (79°F-82°F) for about 2 hours or until doubled in size.
Step 2: Prepare the Filling
- While the dough is rising, heat the extra virgin olive oil in a pan. Add the garlic clove, slightly crushed with the palm of your hand, and sauté it until fragrant.
- Add the frozen peas to the pan and cook them for about 5 minutes or until tender.
- Dice the scamorza cheese (or provolone) into ½ cm cubes.
- Chop the sun-dried tomatoes and olives and place them in a bowl. Add the sautéed peas and diced cheese to the mixture, stirring to combine.
Step 3: Shape the Bagels
- Once the dough has risen, gently deflate it and transfer it to a clean surface.
- Roll the dough into a rectangle, about 1 cm thick.
- Evenly distribute the filling over the surface of the dough.
- Carefully roll the dough from the long side into a tight log.
- Cut the log into four equal portions.
- Slice each portion in half lengthwise with a sharp knife. Twist the two halves together, ensuring the filling is facing up, and bring the ends together to form a bagel shape.
- Repeat this process with the remaining dough portions and place the bagels on a baking tray lined with parchment paper.
- Cover with a cloth and let the bagels rest at room temperature for about 20 minutes.
Step 4: Bake the Bagels
- Preheat your oven to 180°C (350°F) in static mode.
- Bake the bagels for 25-30 minutes or until they are golden brown and fully cooked.
- Remove them from the oven and let them cool slightly before serving.
These savory bagels are best served warm, but they can also be enjoyed at room temperature. They make a wonderful snack or a delicious light meal when paired with a simple salad or some fresh tomato slices. The combination of gooey cheese, sweet peas, tangy sun-dried tomatoes, and briny olives will delight your taste buds in every bite!
Enjoy your Savory Bagels with Cheese and Vegetables!
