Zucchini Bagels

Zucchini Bagels

Yield: 8 bagels

Prep Time: 30 minutes

Rise Time: 1 hour

Cook Time: 20–25 minutes

Total Time: About 2 hours

Ingredients

For the Dough:

• 1 cup (120 g) grated zucchini, excess moisture squeezed out

• 3 ½ cups (440 g) bread flour (plus extra for kneading)

• 1 ¼ teaspoons salt

• 1 tablespoon sugar

• 1 packet (2 ¼ tsp) active dry yeast

• 3/4 cup (180 ml) warm water (about 40–43°C / 105–110°F)

• 1 tablespoon vegetable oil or olive oil

For the Water Bath:

• 2 liters (8 cups) water

• 1 tablespoon sugar

• 1 teaspoon baking soda

Optional Toppings:

• Sesame seeds

• Poppy seeds

• Dried onion flakes

• Shredded cheese

• Everything bagel seasoning

Instructions

1. Prepare the Zucchini:

1. Grate the zucchini using a box grater.

2. Place in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. Set aside.

2. Make the Dough:

1. In a large bowl, whisk together warm water, sugar, and yeast. Let sit for 5–10 minutes, until foamy.

2. Add the flour, salt, squeezed zucchini, and oil to the yeast mixture.

3. Mix with a wooden spoon or dough hook until a rough dough forms.

4. Knead on a floured surface (or with a mixer and dough hook) for 8–10 minutes, until smooth and elastic. Add flour as needed to reduce stickiness.

3. First Rise:

1. Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise in a warm place until doubled — about 1 hour.

4. Shape the Bagels:

1. Punch down the dough and divide into 8 equal portions.

2. Roll each into a ball, then poke a hole in the center and stretch gently to form a 1½-inch hole.

3. Place shaped bagels on a parchment-lined baking sheet, cover loosely, and let rest for 10–15 minutes.

5. Prepare the Water Bath:

1. In a large pot, bring water to a boil.

2. Add sugar and baking soda.

3. Reduce to a simmer.

6. Boil the Bagels:

1. Boil bagels in batches — 30 seconds per side — then remove with a slotted spoon and place back on the baking sheet.

2. While still wet, sprinkle with toppings if desired.

7. Bake:

1. Preheat oven to 220°C (425°F).

2. Bake for 20–25 minutes, or until golden brown.

3. Cool on a wire rack for at least 15 minutes before slicing.

Serving Suggestions:

• Toast and serve with cream cheese, butter, or avocado

• Use for egg sandwiches or veggie melts

• Store in an airtight container for up to 3 days, or freeze for longer storage

Would you like a gluten-free or sourdough variation, or a sweet version with cinnamon and raisins?