For The Secret Recipe Club this month, I had Nicole of I am a Honey Bee. She actually had my blog in February and made my Slow Cooker Honey Sesame Chicken so it was fun to return the favor, especially since I read her blog already and always like what I see. She also does Thirsty Thursdays posts with Amanda of Fake Ginger and I almost made her Red, White, and Blue Sangria, because it would be the perfect Fourth of July drink.
That was until I saw the recipe for these Everything Bagel Bites. I love making homemade bagels but shaping them is sometimes a pain. This recipe avoids that by cutting them into nuggets. However, it also results in a dangerously poppable treat as I downed 6 before I even knew what happened. I was just standing in my kitchen testing them out before photographing and could not stop! Pairing them with a bacon-scallion cream cheese dip just enhances this effect.
As a side note: I have discovered one benefit to the summer heat – letting dough rise outside! Yup, I set the dough for these bagel bites outside to rise, covered and in the shade. I am a genius.
Two years ago: Red Velvet Whoopie Pies
EVERYTHING BAGEL BITES WITH BACON-SCALLION CREAM CHEESE DIP
2 tsp active dry yeast
1/4 cup+ 1/2 tsp sugar
2/3 cup warm water (110 degrees F/45 degrees C)
1-1/2 cup white whole wheat flour
1 cup all-purpose flour
2 Tbsp light brown sugar
3/4 tsp salt
1/2 Tbsp vegetable oil
1/4 cup baking soda
4 cups water
2 Tbsp everything bagel topping (recipe below)
CREAM CHEESE DIP
2 slices bacon
1/4 cup lowfat plain Greek yogurt (I used 2% Chobani)
4 oz. cream cheese, room temperature
2 scallion greens, thinly sliced
1/2 tsp sugar
1/4 tsp salt
EVERYTHING BAGEL TOPPING
3/4 tsp salt
1 Tbsp sesame seeds
2 tsp black sesame seeds (or toasted regular)
2 tsp poppy seeds
1 Tbsp dried minced onion
1/2 tsp onion powder
1/4 tsp garlic powder
- In a small bowl, dissolve the yeast and 1/2 teaspoon sugar in the warm water. Let stand until foamy, about 10 minutes.
- In a large bowl, mix together the flours, 1/4 cup sugar, brown sugar, and salt. Make a well in the center and add the oil and yeast mixture.
- Knead the dough until smooth, about 7 to 8 minutes or use a stand mixer with the hook attachment. While the dough is coming together, watch it to see if it is looking dry. If so add a tablespoon or so of water until slightly tacky but doesn’t stick to your fingers.
- Lightly oil a large bowl and place the dough in the bowl. Lightly coat the dough with oil as well. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 – 2 hours.
- While the dough rises, prepare the cream cheese dip and bagel topping. In a medium pan, fry the bacon until crispy. Remove, crumble and reserve bacon fat. In a medium bowl, blend together the Greek yogurt and cream cheese. Stir in bacon fat, bacon crumbles, and remaining ingredients. Store in refrigerator until ready to use. In a small zip-top baggie, combine all topping ingredients and shake.
- When the dough has risen, preheat your oven to 450 degrees. Line a baking sheet with parchment paper or a silicone baking mat, set aside.
- Place the baking soda and water into a pot and bring to a boil while preparing the dough.
- Put the risen dough on a lightly floured surface and divide into 6 equal pieces. Roll each piece into a rope about 1-inch thick (do not re-knead) and cut into 1 to 1.5-inch pieces (I cut each rope into six pieces to get 36 total).
- Once all of the dough is all shaped, drop into the boiling water 6 at a time. Let boil for about 10 seconds, then remove with a slotted spoon and transfer to prepared baking sheet. Sprinkle with the everything bagel topping, and repeat with remaining dough.
- Bake in preheated oven for 6-8 minutes, until lightly browned. Serve warm with dip or mustard. Best the first day.