How to Make Spinach Bagels

Hi! I'm going to show you how to make the most delicious spinach bagels

Actually these are true New York spinach garlic bagels. We're going to start by sauteing some garlic in olive oil

We do not want to use a lot of olive oil here, just enough so that we can saute the garlic

for about 30 seconds just to get the garlic to release some flavor

Be careful not to overcook the garlic. You do not want it to brown

To that pan, you're going to add all of the spinach. You do not want to overcook the spinach either

You want to cook it for about 30 to 60 seconds, just until it starts to wilt

If you're looking for a much greener bagel, cook it further until it's fully wilted

Once it's done, remove the spinach from the hot pan onto a bowl that's already placed on a scale so that you can weigh the amount of spinach

You're going to multiply the amount of spinach by .97. and then take that value and subtract it from the total amount of water in the recipe

The answer is the remaining amount of water to add to the spinach. Then you're going to basically add all of the ingredients into your mixing bowl except for the salt

You're going to knead for about 7 minutes, at which point you can add the salt

and knead for approximately another 5 minutes. You want the dough to pass the windowpane test

meaning that when you take a small piece of it and stretch it between your fingertips

it becomes translucent without ripping. It may take a few more minutes to get to that point It all depends on the weather the humidity and what type of mixer you might be using

Here you can see that the dough is easily stretched apart without

ripping to the point where it becomes translucent and you can see the actual pieces of spinach in the dough

Divide the dough into 12 for the recipe written. You can absolutely have this recipe to make six bagels or double it to make 24 bagels

You want to weigh out the dough so that you get even bagels so that they are approximately the same size

As you portion them out by weight, place them under plastic wrap as you continue to weigh out the rest of it so that the dough does not dry out

Form the dough into balls when you place them under the plastic wrap

When you finish making all the dough balls, go back to the first one you did and against the countertop, just push it down into an oval, let all the air out that you can, and then roll it up like a cinnamon roll or a jelly roll and then just keep rolling the strands out

You want to go for about 8 inches. Again, use your fingertips to pat the dough down into about an oval or a rectangle, and

then roll the dough up. Maybe give it a pinch also at the seams

That will help it come together. Give the pinch at the ends and all across the horizontal part before you put your palm

on and rub it against the countertop. You want to get it again to about 8 inches long Keep these strands placed under plastic wrap so that they do not dry out Let them rise for about 15 minutes before you

shape them into a circle. At the end of the 15 minute press period, you're going to join the ends together and

shape them into a circle. Pinch the seams together and then gently use the countertop surface for the friction to

get the seam pushed into the dough. Place each shaped bagel onto a parchment lined baking sheet, and then you're going

to cover it very well in plastic wrap. Once it's fully wrapped up in plastic wrap, place the entire tray in the refrigerator overnight

Placing them in the refrigerator allows them to ferment much more slowly, giving deep

flavor to the bagels and it allows you to have a fresh cooked bagel in the morning

The next morning, boil a pot of water and add about one tablespoon of barley malt syrup to it

Once the water comes to a boil place about two or three bagels at a time and boil them for 30 seconds on each side

At the 30 second mark, flip them over and then after the full minute mark, remove them

from the boiling water

In the boiling water, you can place the bagels on a parchment lined baking sheet

If you want to take your spinach garlic bagels to the next level, coat them in everything

seasoning just after boiling. You can find a recipe for everything seasoning on cinnamonstick.com

Once the bagels come out of the boiling water, place them on a foil sheet that you've already

spread everything seasoning on. Then just coat the bagels. Be careful because the bagels will be hot

I am a big believer that any kind of seed on a bagel, especially everything seasoning

should be all over the bagel from top, bottom, sides, insides, everywhere

I do not enjoy a bagel that only has the seasoning or the seeds on just one side

When they come out of the oven they will have puffed up nicely and be lightly browned

Enjoy and be sure to check out my other bagel recipes on cinnamonstick.com