I thought about making chocolate chip bagels, but chocolate chips bagels are a little plain. So instead I replaced the chocolate chips with Oreos to add a little pizzazz to the bagels.
Even though the cream from the Oreos is included in the bagels, you really don’t taste it much, so I guess the cream cheese you put on top counts as the cream from the middle. I actually thought about purchasing milk chocolate cream cheese at the grocery store to top these bagels with, but I’m really glad I went with the regular cream cheese in the end. What I think might taste really great is adding a little vanilla extract into the cream cheese…
yields 12 bagels
- 2 packets active dry yeast
- 1/2 cup + 2 tablespoons granulated sugar, divided
- 1 1/2 cup warm water
- 1 tablespoon canola oil
- 1 cup whole wheat flour
- 1 tablespoon salt
- 3 1/2-4 cups bread flour
- 12 Oreos, roughly chopped
- Proof the yeast along with 2 tablespoons of sugar in the warm water until foamy (about 5 minutes).
- Add the yeast mixture, canola oil and the rest of the sugar into the bowl of a stand mixer outfitted with the dough hook.
- First combine the whole wheat flour and the salt together and then slowly add the dry mixture to the mixer until incorporated.
- Then slowly add the bread flour until a stiff dough is formed. Continuing mixing for 6-8 minutes to knead the dough.
- Cover the bowl with a towel, allowing the dough to rise for 30 minutes.
- Divide the dough into 12 equal pieces. Roll each piece into a ball, flatten slightly then poke a hole in the middle to look like a bagel.
- Place on parchment lined baking sheets (6 to a sheet), cover with towels and and allow to rise 45 minutes-1 hour.
- Bring a large pot of water to a boil (you can add sugar, but I personally didn’t find it necessary) and preheat the oven to 400º. Boil each bagel for 45 seconds to a minute on each side and then return to baking sheet.
- Bake the bagels for 20 minutes.