Dutch Girl Bagel

This is more like a turkish bagel (simit), which I find easier  and quicker to throw together then the "chewy" kind. (most refer to those as a jewish bagel I believe). This recipe makes 6, but you could easily double the recipe. You could also use sesame seeds in place of the poppy seeds, or like I do sometimes, a combo of both. These are great toasted, good for a sandwich  or like here for a breakfast.

2 1/4 tsp dry active yeast (1 packet)
3/4 c warm water (about 110 degrees F)
1/2 tsp salt
1 1/2 -2 c AP flour (all-purpose unbleached)
1/4 oz Dutch Girl Winter Vintage goat cheese, grated (can use summer vintage)
poppy seeds
1 tbsp buckwheat honey (or molasses)
2 tbsp warm water


In a large mixing bowl add yeast to warm water with a pinch of sugar. Let dissolve for 5 minutes.

Add in 1 cup flour, salt and cheese. (if you are using a kitchen aid mixer, use dough hook. knead for 5 minutes, adding flour until dough is soft, and pulls away from side of bowl and clings to hook). Stir to combine, continue to add flour as needed until a stiff dough forms. Turn out to a floured surface and knead, until soft and supple. Add flour as needed.

Place in a lightly oiled bowl. Cover with a towel, and let rest for 1 hour.

Using to 2 plates place poppy seeds on one and the other whisk together the honey and water; set aside. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.

Turn dough out onto work surface. Take  care not to add to much flour at this point, this will make rolling out a little harder. (only add dusting of flour if dough is sticking to much). Divide the dough into 6 equal pieces.

Take one pieces and roll out into a 8" snake-like log. Bring the two ends together and press shape a circle. (I form the circle over fingers and roll the to ends together). Continue until all 6 bagels are done.

Taking one bagel at a time and dip both sides into the honey mixture and then into poppy seeds. (both sides). Place on baking sheet and repeat with remaining bagels. Cover with a towel and let rest for 30 minutes.

Remove towel and bake for 20-25 minutes or until golden. Remove from baking sheet to a cooling rack. (rotate pan half way through for even baking).