Rye Cheddar Beer Bagels

• Preparation time: 15 minutes
• 1st rise: 1 hour
• 2nd rise: 30 minutes
• Boiling time: 1 minute
• Baking time: 25 to 30 minutes

Ingredients

Yeast:

• 1 tablespoon active dry yeast (or 1 packet of active dry yeast)
• 1 teaspoon sugar
• 1½ cups warm beer (12-ounce can or bottle at room temperature)

Remaining Ingredients:

• 2 tablespoons sugar
• 2 teaspoons salt
• 1½ cups rye flour
• 3 to 3½ cups flour
• 1 cup grated cheddar cheese
• 1 tablespoon caraway seeds, ground in a spice grinder or coffee grinder

Oil for bowl:

• 1 tablespoon safflower oil or equivalent vegetable oil

Flour for second rise:

• 1 to 2 tablespoons

Water for Boiling:

• 3 quarts water
• 2 tablespoons sugar

Glaze:

• 1 egg yolk
• 2 tablespoons water

Cheese Topping:

• ½ cup shredded cheddar cheese

Ingredients

 (serves 4)

Section

Instructions

1. In a large work bowl, dissolve yeast with 1 teaspoon sugar and 1½ cups beer until yeast becomes foamy.
2. Add ¼ cup sugar, salt, rye flour, cheese, 2 cups of the flour, and ground caraway seeds.
3. Using a electric mixer or the paddle attachment for a stand mixer, beat on medium speed for 2 minutes.
4. Remove mixer or paddle attachments from bowl.
5. Insert a dough hook into the stand mixer.
6. Stir in enough of the remaining flour to make a soft dough.
7. Grease a large bowl.
8. Place dough in bowl, turning to coat all sides with oil.
9. Cover with a slightly damp towel.
10. Let rise in a warm place, free from drafts, until double in bulk, about 1 hour.
11. To test the rise, poke 2 fingers about ½-inch deep into the dough. If the indentations stay after your fingers are removed the dough is ready.
12. Punch down dough.
13. Turn dough out onto a floured surface.
14. Knead for 30 seconds.
15. Divide dough into 8 balls.
16. Press your thumb through the center of each ball of dough.
17. Gently enlarge hole; smooth edges.
18. Place bagels on a lightly floured surface.
19. Cover with a dry towel.
20. Let rise for 30 minutes.
21. While the bagels are rising take care of the next 5 steps.
22. Grease 2 large baking sheets; set aside.
23. In a small bowl, mix glaze ingredients and set aside.
24. Preheat oven:
    Standard Oven: 375°   |   Convection Oven: 350°
25. In a large pot, combine 2 tablespoons sugar and 3 quarts of water.
26. Bring to a boil.
27. Reduce heat so that water simmers gently.
28. Carefully lower bagels into water 1 at a time.
29. Cook 2 to 3 bagels at a time.
30. Bagels will sink, then rise to the surface immediately.
31. Boil 30 seconds on each side, turning with a large slotted spoon.
32. Using the slotted spoon, remove boiled bagels from boiling water and place on prepared baking sheets.
33. Brush with egg-yolk glaze.
34. Sprinkle ½ cup cheddar cheese over the bagel tops.
35. Bake 25 to 30 minutes, or until golden brown.
36. Cool on racks.

Comments

Makes 8 bagels, each approximately 3-inches in diameter.

What kind of beer? I use a nice hefeweizen but feel free to try whatever you have in your fridge!

Eat whole or split and toast.

Try my other recipes for bagels: cinnamon raisin water bagels, water bagels, honey whole wheat water bagels, sourdough water bagels, pumpernickel sourdough water bagels, cheddar cheese water bagels, and pumpernickel water bagels.

Categorized in

• Breads/Yeast Breads
• Breakfast
• Snacks

Recipe adapted from Breads, by Sharon Tyler Herbst. Tuscan: HPBooks (1983).

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