Cheese Twisted Bagels – THE BEST bagels you can make. These twisted cheese bagels are a fun treat perfect for any occasion. Made with freshly made dough, loaded with flavorful cheese and irresistible flakiness, these bagels deliver a burst of flavor and texture in every bite. The outside of the bread is golden and crispy, the inside is still soft and chewy.
Ingredient
3 ½ cups (440g) all-purpose flour
2 ¼ teaspoons (7g) active dry yeast (or 25 g fresh yeast)
1 teaspoon (5g) salt
1 tablespoon (15g) sugar
1/2 cup (120g) pumpkin puree
1/3 cup (80ml) milk, warm
1/3 cup (80ml) warm water
1 large egg
1/4 cup (60g) butter, melted
For filling
1/4 cup (60g) butter, softened
To cover the top
beaten eggs to brush teeth
sesame seeds, poppy seeds or bagel seasoning
Instruct
Prepare the dough.
In a medium bowl add yeast, sugar and warm milk. Let stand for 5-10 minutes to activate the yeast.
In a large bowl mix flour with salt. Add water, eggs, instant pumpkin puree and melted butter. Stir well and knead until the dough is soft and pulls away from the sides of the bowl.
Transfer the dough to an oiled bowl, cover with plastic wrap and let rise for about 1 hour in a warm place, until doubled in size.
Shape into twisted round bread.
Punch down the dough and transfer to an oiled surface. Use a rolling pin to roll the dough into a 16 x 12 inch (40 x 30 cm) rectangle.
Using the back of a spoon or spatula, spread 2 tablespoons (30g) of softened butter onto 2/3 of the rolled dough. Fold the dough like a letter into thirds, starting at the unbuttered edge of the rectangle. Rotate the dough 90° and repeat rolling it into a 16 x 12 inch (40 x 30cm) rectangle.
Again, spread 2 tablespoons (30g) of softened butter over 2/3 of the rectangle. Fold the dough like a letter into thirds, starting at the unbuttered edge of the rectangle.
Cut the dough into 8 equal parts. Twist each piece and bring the ends together, pinch the ends and place on a parchment baking sheet.
Cover with a kitchen towel and let rest for 20-30 minutes.
Meanwhile, preheat oven to 400F (200C).
Brush the cake with beaten egg and sprinkle sesame or poppy seeds on top.
Bake for 15-18 minutes or until puffed and golden brown.
