Soft, golden bagels studded with fresh zucchini and topped with melted cheese and herbs — a savoury twist on the classic bagel.
Description
These homemade bagels have a light golden crust and a tender, chewy interior flecked with grated zucchini. The tops are finished with melted cheese, a sprinkle of herbs, and a touch of salt. Stacked on a cooling rack, they look bakery-fresh and taste just as good. Perfect for breakfast or lunch, especially with cream cheese or butter.
Yield
Makes 8 bagels
Ingredients
For the dough
- 3 ½ cups (440 g) bread flour or all-purpose flour
- 1 ½ tsp salt
- 1 tbsp sugar
- 2 tsp (7 g) instant yeast
- 1 cup (240 ml) warm water
- 1 cup (about 120 g) grated zucchini, squeezed dry
- 1 tbsp olive oil
- ½ cup (50 g) shredded cheese (cheddar, mozzarella, or a mix)
For boiling
- 8 cups water
- 1 tbsp honey or sugar
- 1 tsp salt
For topping
- Extra shredded cheese
- Dried or fresh herbs (oregano, thyme, or Italian seasoning)
- Flaky salt
Instructions
- Make the dough
In a large bowl, combine the flour, salt, sugar, and yeast. Add the warm water, olive oil, squeezed zucchini, and shredded cheese. Mix until a soft dough forms. Knead for 8–10 minutes until smooth and elastic. - First rise
Place the dough in a lightly oiled bowl, cover, and let rise for 1–1.5 hours, or until doubled in size. - Shape the bagels
Divide the dough into 8 equal pieces. Shape each into a ball, then poke a hole in the centre and stretch into a bagel shape. Place on a floured tray, cover, and let rest for 15–20 minutes. - Boil
Bring the water, honey, and salt to a gentle boil. Boil the bagels 1 minute per side. Remove with a slotted spoon and place on a parchment-lined baking sheet. - Top & bake
Sprinkle the tops with extra cheese, herbs, and flaky salt. Bake at 425°F (220°C) for 18–22 minutes, until golden brown and the cheese is melted. - Cool
Transfer to a wire rack and let cool for at least 15 minutes before serving.
Tips
- Squeeze the grated zucchini well to remove excess moisture so the dough doesn’t become too wet.
- Best eaten the same day. Store leftovers in an airtight bag and reheat gently or toast.
- Delicious with cream cheese, butter, or as a sandwich base.
