These savory, crusty bagels are made with whole wheat flour and contain Parmesan cheese and Italian seasoning for lots of flavor!
Good morning! It’s another chilly day, and I am grateful to enjoy a warm Parmesan Bagel for breakfast while I share the recipe here on the blog. 🙂
While mixing up these bagels the other day, I looked over the other two bagel recipes already on my website and noticed that I completely forgot to put the oven temperatures in the directions! Sorry about that! I went back in and updated both posts, so if you printed off those recipes before, go print yourself another copy. That way you won’t be scratching your head trying to figure out what temperature to set the oven when you go to make some bagels.
My husband definitely has a preference for breakfast foods that are on the sweeter side, so most of the recipes I post for muffins, bagels, etc, contain fruit, chocolate chips, peanut butter, cinnamon, or maple flavors. This week I decided to switch it up and make some savory bagels instead. I’ve decided that the Parmesan Bagels are my personal favorite. Casey liked them too, but admitted that he still prefers the sweeter foods for breakfast.
What do you like for breakfast? Sweet or savory?
If I had known how simple it was to make homemade bagels, I would have started a long time ago! Don’t be afraid to give them a try. 🙂
Have a good weekend! The temperatures are supposed to increase a little, so maybe some of us will have a chance to thaw out. 😉
- 1 teaspoon active dry yeast
- 1 1/4 cups warm, but not hot, skim milk (110-115 degrees Fahrenheit)
- 2 Tablespoons honey
- 1/4 cup butter, softened
- 1/4 cup olive oil
- 1 Tablespoon Italian seasoning
- 1 teaspoon salt
- 1 egg yolk
- 1 cup unbleached all purpose flour
- 3 cups whole wheat flour
- 1 cup grated Parmesan cheese, divided
In a large bowl, stir yeast and honey into warm milk. Let stand five minutes. Blend in butter, olive oil, Italian seasoning, salt, egg yolk, 1/2 cup of the Parmesan cheese, and the 1 cup unbleached flour. Stir in whole wheat flour until mixture forms soft dough. (You may need a little more or less flour than what is called for in recipe.) Turn dough out onto a floured surface and knead 6-8 minutes or until smooth and elastic. Place dough in greased bowl, and turn once to grease top. Cover with light towel and let rise in warm place 1 1/2 hours or until double.
Punch dough down and divide into 12 balls. Poke a hole in the center of each ball and stretch/shape dough until it forms a bagel shape. Let bagels rest for 10 minutes. Meanwhile, fill a large pot with water and bring to a boil. Drop bagels, 2-3 at a time, into boiling water and boil for 45 seconds each side. Remove carefully with a slotted spoon and let drain briefly on towel. Place bagels on lightly greased baking sheet (bagels can be touching). Sprinkle with remaining 1/2 cup Parmesan cheese. Bake at 400 degrees Fahrenheit for 20-25 minutes or until golden.
~K in the Kitchen