* Exported from MasterCook *
Buns, Stuffed Bagel
Recipe By :King Arthur Flour
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Low Fat
Muffins/Rolls Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
DOUGH
482 g Unbleached Bread Flour -- or High-Gluten
Flour, (4C or 17 ozs)
21 g brown sugar -- or non-diastatic malt powder,
(3T or 3/4 oz)
28 g Vermont cheese powder -- for enhanced flavor
(1/4 cup or 1 oz), optional
1 1/4 teaspoons salt
1 1/2 teaspoons instant yeast
301 g lukewarm water -- (1 1/3 to 1 1/2C or 10 5/8
oz to 12 oz)
FILLING
170 g cream cheese -- (3/4C or 6 oz)
14 g Vermont cheese powder -- for enhanced flavor
(2T or 1/2 oz) optional
85 g shredded cheddar cheese -- (3/4C or 3 oz)
WATER BATH
1814 g water -- (2 quarts or 64 oz)
18 g brown sugar -- or non-diastatic malt powder,
(2T or 5/8 oz)
14 g granulated sugar -- (1T or 1/2 oz)
TOPPING
Everything Bagel Topping -- optional
Ever popular, the bagel and cream cheese combination represents
everyday breakfast at its finest. Inspired by Milk Bar's visionary
Christina Tosi and her "Bagel Bomb," we bring you our version of a
bagel roll stuffed with cheddar and cream cheese filling and showered
with our everything bagel topping.
PREP: 35 mins.
BAKE: 20 mins. to 25 mins.
TOTAL: 3:25
Combine all the dough ingredients, and mix and knead them together -
by hand, mixer or bread machine - until a very soft, smooth dough
forms, adding more flour or water if necessary.
Allow the dough to rise, covered, until puffy, about 1 1/2 hours.
Meanwhile, prepare the filling by mixing together - by hand or mixer
- the cream cheese, cheese powder, and shredded cheddar cheese.
Scoop the filling by the heaping tablespoonful - a tablespoon cookie
scoop works well here - into 12 balls, and place them on a
parchment-lined sheet pan.
Freeze the cream cheese balls until the buns are ready to be stuffed.
Turn the dough out onto a lightly greased work surface. Divide it
into 12 equal pieces, and round each piece into a ball.
Cover the balls lightly and let them rest for 10 to 15 minutes.
Meanwhile, prepare the water bath by heating the water, malt, and
sugar to a very gentle boil in a large, wide-diameter pan. Preheat
the oven to 425F.
Gently flatten the dough balls slightly and place a frozen ball of
filling in the center of each one.
Wrap the edges up around the filling, pinching them together as
tightly as you can, and round the parcel into a ball again. Place the
buns onto a parchment-lined sheet pan.
Transfer the bagel buns, three or four at a time if possible, to the
simmering water. Cook the buns for 30 seconds, flip them over and
cook 30 seconds longer.
Using a skimmer or strainer, remove the buns from the water and place
them back on the sheet pan. Repeat with the remaining buns.
Top all the buns with Everything Bagel Topping, if desired, or leave
them plain.
Bake the buns for 20 to 25 minutes, until they're golden brown (some
of the filling may have seeped out, which will leave you with
wonderfully crispy melted cheese to enjoy).
Remove the buns from the oven and allow them to cool for at least 30
minutes before enjoying.
Store buns at room temperature for 1 to 2 days or in the freezer for
longer storage.
Review: I made these for the first time tonight. I've never made any
kind of bagel before, and I followed the recipe exactly. They were
seriously amazing. My family loved them, and my husband loved them so
much he immediately took them to our neighbor to try. The texture,
the flavor, they were perfect!i'm so glad I tried these, thanks for a
great recipe.
Review: I really enjoyed this recipe. I did some with and some
without the everything bagel stuff on top. The dough was tasty, had a
nice crumb/texture, and the filling was luxurious. I will make again.
I did a 30 minute autolyse just because I usually do that with any
bread. I also bloomed the yeast a bit with the brown sugar and water
before adding the flour and salt. Next time I'm going to make two
changes: 1- I'm going to go with just plain good old fashioned cream
cheese. 2- I'm going to flatten them a bit before I freeze those
things. My final bagel bite had a circular area in the middle where
the cheese used to live before it baked. It look a little sad :( 3- I
may try lye instead of (or in addition to) the water bath with brown
sugar. No malt on hand. Kudos to KAF for another wicked awesome
recipe that my fussy family likes. This review comes from a picky New
Yorker who won't eat bad bagels. This one passes the test.
Review: I've made this recipe several times now and these buns turn
out perfect each time. I even substituted 25% of the flour with AP
the first time I made them (I ran out of bread flour) and they turned
out great! The only troubles I have are that the dough can be really
sticky after the first proof and the filling leaks out quite a bit,
but I think that is more my technique in wrapping the dough around
the cheese. These make a great grab and go breakfast- I just pop 2
from the freezer into the toaster oven for a few minutes. This recipe
is a regular in my baking rotation!
Review: I followed the recipe exactly and these were delicious! My
boyfriend liked them so much, he ended up eating five of them for
breakfast and has requested that I make them again soon.
Review: Otherworldly delicious. I just added extra shredded cheddar
inatead of buying cheese powder, but ordering the malt powder is a must.
S(Internet address):
"https://www.kingarthurflour.com/recipes/stuffed-bagel-buns-recipe";
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Per Serving (excluding unknown items): 255 Calories; 9g Fat (32.4%
calories from fat); 9g Protein; 34g Carbohydrate; trace Dietary
Fiber; 27mg Cholesterol; 337mg Sodium. Exchanges: 2 Grain(Starch);
1/2 Lean Meat; 1 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2019 - 0214