Sunday, May 04, 2014


makes 8 large bagels

3 3/4 cups bread flour
1 1/2 teaspoons salt
2 teaspoons active dry yeast
1 1/2 tablespoons sugar
1 1/4 cup warm water
1 large egg
1/4 cup bacon grease (reserved from cooking the bacon)
1 cup shredded sharp cheddar
1 cup cooked bacon, chopped

For topping:
1/2 cup cooked bacon, chopped
1 egg mixed with 2 tablespoons of water (egg wash)

Measure out your bread flour and salt and put it in a large bowl and set aside. Using the same measuring cup (it just makes it easier), add the yeast and sugar in the measuring cup and then pour the hot water in and set aside until yeast is activated (about 6 minutes).

While you are waiting on the yeast, you can cook some bacon and shred your cheese.

Into the bowl with the bread flour and salt goes the yeasty mixture, along with one egg, bacon grease, cheddar and chopped bacon. Mix until combined, then knead on a floured surface for 6 minutes.

Rub the inside of the bowl with oil and set the dough ball back into the bowl to rise. Cover loosely with plastic wrap and put in a warm place for about an hour to an hour and a half.

Once the dough has about doubled in size, divide it into 8 pieces and smoosh them with your hands, forming a bagel round. Poke a hole with your thumb in the middle of the round.

Place on a greased baking sheet and let them rise for an additional 30 minutes.

Brush egg wash on each bagel and top each with some more bacon crumbles.

Bake in a 425 degree oven for 20 minutes.

Store in an airtight container for up to 5 days.

bacon recipe source: Renee, Attack of the Hungry Monster, for Endless Simmer, August 22, 2013

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