Ene's Recipe Book

Method

1. Sweetened Cream Cheese
1. Combine all the ingredients together until smooth. Cream cheese can be stored in an airtight container in the refrigerator for up to 2 weeks.
2. Bagels
1. Combine the water, honey, dark chocolate, and black food dye in a small bowl. Whisk until the honey is dissolved.
2. Combine bread flour, black cocoa powder, vital wheat gluten, yeast, and salt in a large bowl. Add the water mixture to the dry ingredients and mix until it just comes together. Once combined, let sit for 5 minutes.
3. Transfer to a countertop and knead for about 10 minutes. If the dough is still sticky, add additional flour. The end result will be a very firm dough. Place in an oiled bowl and cover. Let rest in the refrigerator overnight, at least 12 hours.
4. Remove the dough out of the refrigerator and split into 6 equal portions and form into balls. Cover with a kitchen towel and let rest for 20 minutes. Prepare a large baking sheet with parchment paper.
5. Take one of the dough balls and roll out flat until it is about 1 inch thick. Take one end and tightly roll the dough into a log.
6. Using your hands, roll the log until it is about 8 to 10 inches long. The ends should be slightly thinner than the center of the log.
7. Take the log and loop it around your hand. The ends should overlap with one another, about 2 to 3 inches. Pinch it together. With your hand in the center of the bagel, carefully roll the two ends together on the counter until they just come together.
8. Transfer to the baking sheet and repeat with the remaining dough portions. Cover and let rest for another 30 minutes. Preheat oven to 425°F (218°C).
3. Combine the water and honey in a large pot. Bring to a boil. Place the bagels, but do not overcrowd, in the boiling water for 30 seconds per side and then place back on the baking sheet.
4. Whisk together the egg and water. Brush each bagel with the egg wash. Bake for 18 to 20 minutes, turning halfway through. Serve with the sweetened cream cheese.