Are you still stuffed from the give of thanks?
TBH i'm not a HUGE turkey fan.
I'm more of a tato on tato on rolls on butter kinda gal.
But hey, a holiday to eat feelings is what I live for.
I meant to post this last week! But you know..strep throat HIT. I'm still not 100% but gotta push through!
So...here's a large carb.
I wasn't kidding!
So this bagel is basically one bagel recipe of mine, and instead of cutting into 8 lil bagels, I just said why the hell now.
made, one. You don't have to make one...you can definitely cut this recipe up but I was feelin extra one morning and wanted to see how it would turn out and this bad boy came out cheesier than ever.
boiling this was a giant PAIN. If you have a pasta pot where the strainer is within and you just pull out to drain from the pot...if you know what i'm sayin....that is what will make it easy for you. Other wise....the bagel has a huge chance of breaking when straining any other way.
unless you have a giant spider the size of your head.....
which in that case if you do lemme know where you got dat.
Just look at it.
I used almost 10 oz of cheese in this.
I may of used even more....I just don't want to admit it.
I also used a nice amount of shallot and garlic (of course)
This is for you to get creative with! This is a fun post within this holiday season...you can get super funky and add chocolate and bacon for Christmas Morning to share with the fam....You can make this a cinnamon bagel and top it with some icing...
you can make it a straight bloob bagel...you can do....anything!
and lemme just show you once more how big this bad thang is.
I think it took me about a whole 5 days to eat all of this.
who said I was sharin?
I also wanted to point out a little something special.
She always catches me of guard!
and then I had to cry all over the bagel.
So..right in that lil cheese pull is a heart...see?
gets me every time.
every single time.
if you are new to my blog...my nan is always leaving me hearts everywhere I go!
miss her so much!
Most Enormous, Cheesiest Bagel Ever
yield: 1 ENORMOUS bagel
prep time: 2 hours
cook time: 2 minute boil, 20-25 minute bake
1 packet active dry yeast (2 ¼ tsp)
2 tsp sugar
1 1/3 c warm water (water microwaved 45 seconds)
6 large cloves pressed, through a garlic press
3 ½ c bread flour (start off with 3 and then add a little until dough doesn't stick to bowl anymore)
3 Tbs chopped shallots
1 c chopped or shredded (I chopped mine) of extra sharp cheddar cheese plus more for topping
1 Tbs olive oil
Cream cheese (for my homemade version, click here)
In a stand mixer, throw in the yeast, sugar and pour over warm water. Let the yeast blossom for about 5 minutes.
Next add in the pressed garlic and chopped shallot, turning mixer on low, with dough hook attachment, then add in 1 cup at a time of the bread flour until dough is mixed and doesn't stick to the sides of the bowl.
Pour a bit of olive oil over the dough, not too much, cover with plastic wrap and let rise for 2 hours. The longer the better.
When dough is ready, preheat oven to 425 with a pizza stone, this helps the large bagel bake evenly (if you do not have this, preheat a large baking sheet)
Press dough down to release the air and let rest for another 10 minutes.
Dump dough out onto parchment paper and form into a large ball (or a couple small ones)
Place your fingers in flour and press through the center of the ball creating a hole, stretching until the form of a bagel appears. The hole will be about 3 inches in diameter.
Place on a baking sheet lined with just parchment paper, cover with a towel and let rise for another 10 minutes.
Meanwhile, get a large pot (if you have the pasta pot with strainer within USE THIS it will be so helpful) of water ready, over medium high heat to a boil. Once boiling turn to medium –low and place the bagel in gently.
Boil 2 minutes, and pull the strainer out of the pot and gently slide onto parchment paper.S
Slide the bagel onto the hot pizza stone (or baking sheet if you do not have a pizza stone) and bake in the oven for 20-25 minutes, until bagel is a light golden brown. Right before done, top with MORE cheese and bagel until melty.
Garnish with some fresh chopped parsley and serve with butter or cream cheese!