Flavorful Olive Bagels
Homemade Savory Olive Bagel Recipe
Following our plain bagel recipe, these olive bagels are packed with a generous amount of olives, offering a delightful twist. Simply adding chopped olives to the plain dough completely transforms the taste and aroma. Enjoy the wonderful savory notes and chewy texture!
Olive Bagel Dough Ingredients
- 500g Bread Flour
- 30g Sugar
- 8g Salt
- 310g Lukewarm Water
- 6g Instant Dry Yeast
- 20g Unsalted Butter, softened
- 20g Grapeseed Oil or Olive Oil
- 60g Chopped Black Olives
Boiling Liquid
- 1000g Water
- 40g Sugar
- 10g Honey
- 1000g Water
- 40g Sugar
- 10g Honey
Cooking Instructions
Step 1
Prepare an ice bath by placing a few ice cubes in a bowl of water. In a separate small bowl, dissolve the instant dry yeast in lukewarm water (around 30-35°C or 95-105°F). In the bowl of a stand mixer, combine the bread flour, sugar, and salt. Add the dissolved yeast mixture and the grapeseed oil (or olive oil). Mix on low speed until a shaggy dough forms, then add the softened butter. Increase the speed to medium and knead until the dough is smooth, elastic, and reaches about 90-100% gluten development (this typically takes 10-15 minutes). Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it ferment in a warm place for 60 minutes, or until tripled in volume. Look for the dough to visibly increase in size rather than strictly adhering to the time. After the first fermentation, divide the dough into 110g portions. Gently shape each portion into a ball (bench rest) and let them rest, covered with a damp cloth, for 15 minutes.
Step 2
Gently flatten each dough ball. Distribute the chopped black olives evenly over the surface of the dough. Knead gently to incorporate the olives into the dough, ensuring they are well-distributed without tearing the dough.
Step 3
Shape the olive-infused dough into a long log. You can do this by gently rolling it between your hands or on a lightly floured surface.
Step 4
Pinch the seam of the log tightly to seal it. This prevents the dough from opening up during baking. Ensure the seal is secure.
Step 5
Turn the sealed log so the seam side is down and gently shape it into the classic bagel form.
Step 6
Grasp the dough log and wrap it around your hand, poking your finger through the center to create the hole. Gently stretch the hole to the desired bagel size, ensuring the dough is evenly distributed around the ring.
Step 7
Place the shaped bagels onto a baking sheet lined with parchment paper, leaving some space between each bagel.
Step 8
Cover the bagels loosely with plastic wrap or a damp kitchen towel. Let them proof for a second time in a warm place for 30 minutes. For an extra chewy texture, you can omit this second proofing step.
Step 9
While the bagels are proofing, prepare the boiling liquid. Bring the 1000g water, 40g sugar, and 10g honey to a boil in a wide pot. Once boiling, reduce the heat to maintain a gentle simmer.
Step 10
Carefully place the proofed bagels into the simmering water, a few at a time. Boil each side for approximately 15 seconds. Be careful not to overcrowd the pot or boil for too long, as this can affect the texture. Remove the boiled bagels with a slotted spoon and place them back onto the baking sheet.
Step 11
Preheat your oven to 210°C (410°F). Bake the bagels for 13 minutes, or until they are golden brown and have a firm crust. Baking times may vary depending on your oven.
Step 12
These olive bagels are best enjoyed warm! Serve them with cream cheese, your favorite jam, or any other spread for a delicious treat.
