Zucchini Bagels Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://familyfavplates.com/zucchini-bagels-recipe/
