Zucchini Bagels Recipe

Introduction

Zucchini bagels offer a delightful twist on a classic favorite, incorporating fresh zucchini for added moisture and a subtle flavor. They are a great way to enjoy a homemade bagel with a nutritious boost.

Ingredients

• 1 cup grated zucchini
• 2 cups all-purpose flour
• 1 large egg
• 1 packet (2 1/4 tsp) active dry yeast
• 1 teaspoon salt
• Optional seasonings: garlic powder, onion powder, or dried herbs

Instructions

1. Step 1: In a large bowl, combine the grated zucchini, flour, yeast, salt, and any desired seasonings. Mix well to evenly distribute the ingredients.
2. Step 2: Add the egg to the mixture and stir until a dough forms. If the dough feels too sticky, gradually add a little more flour.
3. Step 3: Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
4. Step 4: Divide the dough into 6 equal pieces. Shape each piece into a ball, then create a hole in the center to form a bagel shape.
5. Step 5: Place the bagels on a baking sheet lined with parchment paper. Let them rest for 20 minutes to rise slightly.
6. Step 6: Preheat the oven to 375°F (190°C). Bake the bagels for 20–25 minutes or until they turn golden brown.
7. Step 7: Remove from the oven and let cool on a wire rack before serving.

Tips & Variations

• For extra flavor, add finely chopped fresh herbs like rosemary or thyme to the dough.
• You can substitute all-purpose flour with whole wheat flour for a heartier texture.
• Try topping the bagels with sesame seeds or poppy seeds before baking for a classic finish.

Storage

Store cooled zucchini bagels in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped in plastic wrap and place in a freezer bag for up to 1 month. To reheat, toast the bagel slices or warm them in the oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use shredded zucchini without squeezing out the moisture?

It’s best to squeeze out excess moisture from the grated zucchini to prevent the dough from becoming too wet and difficult to handle.

Can these bagels be made gluten-free?

Yes, but you will need to use a gluten-free flour blend and may need to adjust the liquid amounts for the right dough consistency.

Zucchini Bagels Recipe

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These Zucchini Bagels offer a delightful twist on the classic bagel by incorporating fresh zucchini for added moisture and nutrition. Perfect for a wholesome breakfast or snack, this recipe blends the subtle sweetness of zucchini with traditional bagel chewiness, resulting in a nutritious and flavorful treat that’s easy to make at home.

• Author: Lara
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 45 minutes
• Yield: 8 bagels 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Zucchini Mixture

• 1 medium zucchini, grated and squeezed dry (about 1 cup)

Dough

• 3 1/2 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1 large egg
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup warm water (110°F/43°C)
• 1 teaspoon dried oregano or Italian seasoning (optional)

Instructions

1. Prepare the zucchini: Grate the zucchini using a medium grater. Place the grated zucchini in a clean kitchen towel and squeeze firmly to remove excess moisture. Set aside the drained zucchini.
2. Activate the yeast: In a small bowl, combine warm water and sugar. Stir in the yeast and let it sit for about 5–10 minutes until it becomes foamy, indicating the yeast is active.
3. Make the dough: In a large mixing bowl, combine the flour, salt, and optional seasonings. Add the grated zucchini and mix well. Add the egg and the activated yeast mixture, stirring until a dough begins to form.
4. Knead the dough: Turn the dough out onto a lightly floured surface and knead for about 8–10 minutes until smooth and elastic. If the dough is too sticky, add a little more flour as needed.
5. First rise: Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour or until it has doubled in size.
6. Shape the bagels: Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a ball, then poke a hole through the center with your finger and gently stretch it to form a bagel shape.
7. Second rise: Place the shaped bagels on a baking sheet lined with parchment paper, cover, and let them rise for another 30 minutes until slightly puffy.
8. Bake the bagels: Preheat your oven to 425°F (220°C). Bake the bagels for 20–25 minutes until golden brown and cooked through. Remove from the oven and cool on a wire rack before serving.

Notes

• Make sure to squeeze out as much water from the zucchini as possible to avoid soggy dough.
• You can add toppings like sesame seeds, poppy seeds, or everything bagel seasoning before baking for extra flavor.
• For a chewier texture, boil the bagels briefly before baking, similar to traditional bagel preparation, but this recipe is designed to skip that step for simplicity.
• Store leftover bagels in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Keywords: Zucchini bagels, savory bagels, homemade bagels, vegetable bagels, baking with zucchini