Made with fresh garlic and sage, these bagels are rich with savoury flavour. Delicious served with butter, cream cheese, or served with your favourite toppings as a sandwich.
Combine the minced garlic fresh sage, and butter in a small saucepan and sauté until fragrant and just beginning to brown. Set aside to cool.
Add the oil, honey, molasses, salt, and beaten egg to the water and yeast mixture; stir to combine. Stir in the sautéd garlic mixture, and add the flour, stirring to combine. Knead on a lightly floured work surface until smooth and elastic, about 3-5 minutes. Place the dough back into the bowl, cover with plastic wrap, and allow to rise 1 hour or until doubled.
Roll each portion of dough into a long rope, about 12 inches long. Bring the ends together with about a 1-2 inch overlap, pinching the ends together firmly to seal. Roll over the pinched portion of dough a couple of times, with your hand in the hole of the bagel, to make the seam a little smoother and more uniform. Set the finished bagel onto a parchment lined baking sheet, and repeat with the other bagels until all 12 have been shaped. The holes in the centre of the just-shaped bagels should be large enough to fit a golf ball inside snugly.
Note: If the dough is sticky, you can use a little flour on the work surface to prevent sticking. Also, I like to make my bagel holes a little smaller, so I usually roll them with 3 fingers in the hole - Using your whole hand makes the hole a little larger.
Allow the bagels to cool slightly, and then gently re-attach the ends of any bagels that broke open during the poaching process. (The dough should be a sticky, spongy texture at this step.) Sprinkle with parmesan cheese.
1 cup flour = 140 grams in this recipe.