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Viral Sweet Pepper Sourdough Bagel

Viral Cucumber Sweet Pepper Salad Everything Sourdough Bagel


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  • Author: sourdoughjesha
  • Total Time: 16 hours 20 minutes
  • Yield: 8 Bagels 1x

Description

Inspired by the viral cucumber sweet pepper salad, this is a Viral Cucumber Sweet Pepper Salad Sourdough Bagel topped with everything bagel seasoning, chili-oil cream cheese, sliced cucumbers, and miso-ginger dressing. Yes, it’s a salad bagel and it’s the perfect combo of soft and crunchy, sweet and salty and a little spicy. The bagel is sourdough so it’s gut healthy and nutritious, and topped with simple ingredients like fresh cucumber, avocado oil-dressing, and probiotic cream cheese. 


Ingredients

Scale

Bagel

  • 350g Bread Flour
  • 50g Whole Wheat Flour (12.5%)
  • 100g Starter (25%)
  • 150170g water* (37-44%)
  • 34 diced mini sweet red and orange peppers
  • 8g salt (2%)
  • 15g Honey (3.75%)

Bagel Topping

  • Egg (for egg wash)
  • Everything But the Bagel Seasoning

Cream Cheese

  • 1/4 TSP Chili Oil
  • 23 TBSP Nancy’s Probiotic Cream Cheese
  • 1 Thinly Sliced Persian Cucumbers
  • 2 TSP Sesame Ginger Dressing (I used Primal Kitchen’s)


Instructions

  1. MIX DOUGH AND FIRST RISE: In a bowl or stand mixer, add flour, sourdough starter, water, honey, peppers, and salt. Place the dough hook on the mixer and mix the dough on the lowest speed for 3 minutes. Or mix by hand for a couple minutes until a ball forms. Now, turn the dough onto a lightly floured surface and knead the dough for 3-4 minutes or until the dough is smooth. Lightly grease a bowl and place the dough inside. Cover the bowl with a lid, plastic wrap or a clean kitchen towel.  Let the dough rise at room temperature for 6 – 8 hours or until it doubles in size.
  2. OVERNIGHT RISE: Place your dough covered in the fridge for overnight proof. This is where your dough will develop flavor and L.A.B bacteria will get to work enhancing the nutrition of our dough. Remember, the longer we ferment the better for us it gets!
  3. DIVIDE AND SHAPE: Dump out and divide your dough into 8 pieces, you can eyeball it or weight them out on a dough scale. Shape each into a ball by pulling the corners up and over. Now, use your finger to poke a hole through the center of each ball and rotate the dough with two fingers to form a ring. 
  4. FINAL (SHORT) RISE: Place your bagels on a greased baking sheet and cover with a towel or plastic wrap and let it rest for 1-2 hours or until puffy to the touch.
  5. BOIL BAGELS: Preheat oven to 450f. Fill a large, wide pot with water and bring it to a boil. Drop bagels in, 2-4 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side and remove with a slotted spoon; drain well. Place on baking sheets and brush with egg wash.
  6. Dip in Seasoning: Dip the tops of the bagels in everything bagel seasoning
  7. BAKE: Bake bagels for 16-20 minutes or until golden brown on the outside.
  8. Prep Cream Cheese: Add the cream cheese and chili oil to a bowl and mix together. 
  9. Toppings: Once bagels are cool, slice in half, layer on chili-oil cream cheese, thinly sliced cucumbers and miso-ginger dressing. Enjoy!

Notes

*Depends on how juicy and watery your peppers are. Start with 150g of water and keep adding if dough feels too dry. 

  • Fermentation Time: 16 Hours
  • Cook Time: 20 Minutes
  • Category: Sourdough Bagels