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Nothing says St. Patrick's Day like a green bagel

Nothing says St. Patrick's Day better than a green bagel
Nothing says St. Patrick's Day better than a green bagel
Marylou Morano

One special food item that always shows up around St. Patrick’s Day is the green bagel. For many, it is typical breakfast fare on St. Patrick’s Day morning.

Bagels, in general, are not very difficult to make, and green bagels are no exception. Here’s a recipe that came from the She Knows Food and Recipes website. The recipe was adapted from one published by the King Arthur Flour Company. Allow about 3 hours total to make the bagels, but not all of this is hands-on time.

Ingredients for the bagel dough:

1-1/2 cups lukewarm water (about 95 degrees F)
4-5 drops green food coloring
1 tablespoon instant yeast
4 cups bread flour
2 teaspoons kosher salt
1 tablespoon brown sugar

To make the water bath:

2 quarts water
2 tablespoons brown sugar
1 tablespoon granulated sugar

1. Measure water in a liquid measuring cup and add green food coloring drops to the water.
2. Add all bagel dough ingredients (including green water) to a large bowl of a stand mixer.
3. Using the dough hook mix the ingredients on low speed for 10 minutes. The dough is ready once it has come together and holds its shape. The dough will be stiff.
4. Add dough to a nonstick sprayed bowl, cover, and let sit in a room-temperature spot (at least 65 degrees F) for 1 to 1-1/2 hours until the dough is puffy.
5. Add dough to a counter or workspace or a large wooden cutting board and divide it equally into 8 pieces.
6. Working one piece at a time, roll each portion it into a ball. Completely cover with plastic wrap and let sit for 30 minutes.
7. When your 30 minutes are almost up, start the water bath on the stove and preheat the oven to 425 degrees F. Bring the water bath to a gentle boil.
8. Line a rimmed baking sheet with parchment paper.
9. After the dough has rested, work on one dough ball at a time, poking a hole into the center and gently work it out to make a 2-inch in diameter hole in the middle of the dough ball. The bagel should look like a classic bagel. Add bagel to the parchment-lined baking sheet and continue until all bagels are made.
10. Moving the tray over to the water bath, drop two bagels into the boiling water at a time. Boil for 2 minutes on one side, flip and boil for 1 minute on the opposite side. Transfer boiled bagels back to parchment-lined baking sheet. Continue with this process until all bagels have been boiled.
11. Once all bagels have been boiled, put them in the preheated oven and bake for 15 minutes, flip the bagel, and bake for another 10 minutes on the remaining side.
12. Remove the bagels from the oven and let them rest until cool before cutting.
13. Serve toasted and spread with butter or cream cheese.

Yield: 8 bagels

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