Homemade Bagel and Creamcheese Recipe

This was our first attempt at making homemade bagels and creamcheese. It turned out pretty good and we also let you know what we would do better next time.

https://youtu.be/7qyNXYjmnDo

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Homemade Bagel and Creamcheese

Yield: 8

Author: Traditional, but not

Prep time: 30 MinCook time: 45 MinInactive time: 1 H & 30 MTotal time: 2 H & 45 M

Ingredients

Bagel Dough

• 300 ml water
• 500 g AP flour
• 42 g fresh yeast
• 20 g sugar
• 10 g salt

Creamcheese

• 500 ml full cream milk
• 250 ml heavy cream
• 3 Tbsp lemon juice
• 1/2 tsp salt

Instructions

Bagel

1. In your stand mixer bowl pour water, then flour, sugar, salt and crumbed up yeast. Start mixing ingredients on a low speed with the dough hook attachment till a rough dough has formed. Then speed it up and mix for another 5-8 minutes. Alternatively you can knead the dough by hand for about 10 minutes.
2. With oiled hands remove the dough from the bowl and form it into a smooth ball.
3. Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel or dinner plate. Let rise in a warm place for 1 hour or until the dough has doubled in size.
4. Carefully divide the dough into 8 pieces (we used a scale to be extra precise, but it’s not necessary). Shape each piece into a round smooth ball. You do this by moving your hand and the ball in a circular motion pulling the dough into itself while reducing the pressure on top of the dough slightly until a perfect dough ball forms.
5. You can let the dough rest again before forming into a ring or go straight to forming.
6. Next, take each dough ball and press your floured finger in the middle to create a hole. Stretch the ring to your desired bagel shapes and place on a baking sheet. Repeat the same step with the remaining dough.
7. After shaping the bagels and placing them on a baking tray, cover with a damp kitchen towel and allow to rest for 10 minutes. Meanwhile, preheat your oven to 220ºC.
8. Bring a large pot of water to a boil. Reduce the heat. Use a slotted spoon to lower the bagels into the water. Boil maximum 2 at time. Once the bagels are in, they should float to the top in a couple of seconds. Let them sit there for 1 minute, and then flip them over to boil for another minute. Extend the boiling times to 2 minutes each, if you’d prefer a chewier bagel.
9. Transfer bagels to an parchment-lined baking sheet and add toppings.
10. To make the toppings stick to the bagel we recommend using egg wash. We didn't use it and just the wet bagel wasn't enough, so most fell off while cutting.
11. Bake for 20 - 25 minutes, or until golden brown.
12. Cool on a wire rack before tucking in.

Creamcheese

1. Pour milk and cream in a saucepan. Bring it to boil over medium-high heat.
2. As soon as it boils, add the lemon juice and then turn off the heat.
3. Set aside for a few minutes while the milk curdles. You'll notice curds forming and a yellow-ish liquid being left behind.
4. Within a few minutes, all of your curds should have formed. Pour the curdled milk through a cheesecloth and a sieve to strain all the liquid whey. This will take less than 30 minutes.
5. Scrape the creamcheese into a food processor/blender and add the salt. Mix for 1-2 minutes (this may vary depending on how powerful your machine is) and you'll have a light and fluffy cream cheese.