Lavender Cream Cheese For Bagels Recipes

LAVENDER CREAM CHEESE FOR BAGELS

Steps:

• Blend together all ingredients well and let rest at room temperature 30 minutes.
• Taste and add more herbs as desired.
• Wrap and chill well.
• When ready to serve, let stand 30 minutes at room temperature to soften; serve with slices of French bread, tea cakes, or crackers.

BAGELS WITH MISO CREAM CHEESE AND IKURA

Steps:

• Combine the cream cheese, miso and mirin in a stand mixer fitted with a whisk attachment. Beat until super smooth and creamy.
• Spread the cheese mixture on a platter and garnish with the cucumbers, shallots, salmon roe and bagel chips.

CREAM CHEESE-FILLED BAGEL BALLS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Grease a baking pan.
• Mix 1 cup flour, baking powder, and 1/2 teaspoon salt together. Mix in Greek yogurt and knead until all flour is mixed in; if dough is sticky, add more flour.
• Cut dough into 8 equal pieces. Roll each piece into a ball and press each ball into a flat circle; they should look like mini pizzas.
• Scoop cream cheese into the center of each circle. Fold the edges up and pinch closed so you have a round ball of dough with cream cheese inside. Make sure you seal the edges so the cream cheese doesn't spill out during baking. Place seam side down on the prepared baking pan.
• Mix egg, half-and-half, and a pinch of salt in a small bowl. Brush egg wash on top of each dough ball and sprinkle with bagel seasoning.
• Bake in the preheated oven until golden brown, about 10 minutes. Remove from the oven and brush with melted butter before serving.

REAL HOMEMADE BAGELS

Steps:

• Combine 1 1/4 cup water, flour, sugar, 1 teaspoon salt, vegetable oil, and yeast in the mixing bowl of a stand mixer. Mix on low speed using the dough hook until well-developed, about 8 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: if it tears immediately, the dough needs more kneading. Fully developed dough should form a thin translucent "windowpane."
• Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours.
• Punch the dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 6 pieces (or more, for smaller bagels). Roll each piece of dough into a sausage shape about 6 inches long. Join the ends to form a circle. Repeat with the remaining dough, and let the bagels rest for 15 minutes.
• Preheat oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper. Arrange small plates with poppy seeds, sesame seeds, and onion flakes next to the baking sheet.
• Bring 4 quarts water to a boil in a large pot. Add honey, if desired (see Editor's Note). Boil the bagels, three at a time, until they rise to the surface of the pot, about 1 minute per side. Remove the bagels with a slotted spoon and place them on the parchment-lined baking sheet.
• Dip the tops of the wet bagels into the toppings and arrange them, seeds up, on the baking sheet. Sprinkle with coarse salt, if desired. Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.

GARLIC HERB CREAM CHEESE FOR BAGELS

Steps:

• Place all ingredients and mix with an electric mixer (Kitchen Aid style works great!).
• Blend well.
• Place in serving bowl.
• Serve with bagels.