✨ Italian Herbs and cheese bagel recipe ✨
This bagel taste exactly like the Italian herbs and cheese bread from subway! It’s apart of my 1 dough 4 flavor recipe.
Ingredients:
• 1½ cups warm water (110°F)
• 2¼ teaspoons active dry yeast (1 packet)
• 4 cups bread flour (plus more for dusting)
• 1½ teaspoons salt
• 1 tablespoon sugar
• shredded Italian cheese for topping
• Italian seasoning for topping
For the boiling water
• Large pot of water
• 2 tablespoons baking soda
Directions
- In a large bowl, combine warm water and yeast. Let sit for 5 minutes until foamy. Add flour, salt, sugar. Mix until a stiff dough forms. Knead on a floured surface for 8–10 minutes until smooth and firm.
- Place dough in a lightly oiled bowl, cover, and let rise for 60–90 minutes, or until doubled in size. Punch down dough and divide into 8 equal pieces. Roll each into a ball, poke a hole in the center, and gently stretch to form bagels.
- Place shaped bagels on a parchment-lined baking sheet. Preheat oven to 450°F (230°C). Bring a large pot of water to a boil and baking soda. Boil bagels 30–45 seconds per side, then remove and drain. Place bagels on top of parchment paper and while they are still wet top with Italian seasoning and Italian shredded cheese.
- Place bagels back on baking sheet. Bake for 18–22 minutes until deep golden brown.
Making bagels at home can seem daunting, but this Italian herb and cheese bagel recipe simplifies the process while delivering a bakery-quality result. One of the key steps is boiling the bagels briefly in water with baking soda before baking. This boiling step is essential as it sets the crust and gives bagels their characteristic chewy texture. When shaping the dough into rings, it's important to gently stretch the hole without tearing the dough so it maintains its shape during boiling and baking. Using shredded Italian cheese combined with Italian seasoning on top adds a rich, savory flavor and an aromatic crust, enhancing the overall taste. From personal experience, I’ve found that letting the dough rise until fully doubled not only improves the bagel’s texture but also develops a subtle flavor. Using bread flour is crucial since its higher protein content contributes to the chewy bite that defines a great bagel. Another tip is to avoid overcrowding the pot during boiling to prevent them from sticking together or losing shape. Placing bagels on parchment paper after boiling helps with easy transfer to the baking sheet. This recipe is versatile and part of a larger approach where one dough can be divided and flavored differently, making it perfect for batch baking. Baking at a high temperature (450°F) quickly browns the exterior while keeping the inside soft. Whether for breakfast sandwiches or a savory snack, these homemade Italian herbs and cheese bagels provide a comforting and flavorful alternative to store-bought options. Don’t forget to serve them fresh and warm for the best taste experience. Enjoy your baking adventure!
