Ingredients
8ozcream cheese
1¼cupsvery warm water
1pkgrapid rise yeast
1tbspdark brown sugar
2tspsalt
1tbspcanola oil
4cupsbread flour
8cupswater
2tbspdark brown sugar
1tbspbaking soda
Preparation
Cut the cream cheese into 22 sections and freeze.
Pour the warm water into the bowl of a standing mixer fitted with a bread hook. Sprinkle in the yeast and dark brown sugar. Let sit for 5 minutes.
Stir in the salt and canola oil and 2 cups of flour. Add the remaining flour until a dough forms.
Knead the dough on a floured surface for several minutes until the dough is smooth and elastic. Turn the dough in a bowl greased with butter or oil, place in a cold oven, and let rise for 1 hour.
Punch down the dough, briefly knead, and divide into 22 pieces.
Wrap each piece of dough around a piece of frozen cream cheese, pinching the dough to seal and rolling in the palms to form a ball. Place on a baking tray lined with parchment paper.
Preheat the oven to 450 degrees F. In a large saucepan, pour the water, brown sugar, and baking soda. Bring to a boil.
Using a slotted spoon, place several bagel balls into the boiling water at a time. Boil for 15 seconds, drain on the spoon, and return to the tray.
Bake for 12 to 15 minutes until the bagels are golden brown and cooked through.
Serve and enjoy.
