Frankenstein Mini Bagels
With frosting, candy eyes, and mini bagels, this breakfast is easy to re-create. Surprise your own little monsters with this breakfast or make a tray full for a classroom party.
- 1 bag of mini bagels
- 8 oz container of whipped cream cheese
- green food coloring
- black food coloring
- Halloween Candy Eyes
- small sandwich baggie
- kitchen scissors
- Toast the mini bagels and allow to cool a minutes or two.
- While the bagels on toasting, divide your cream cheese into 2 separate containers. Add a few drops of green food coloring to one bowl and a few drops of black food coloring to the other bowl to make green and black. Set aside
- Use a straight edge knife to cut the bagel into a more rectangular shape
- Generously spread the green cream cheese over the bagels .
- Give your Frankenstein 2 eyes.
- Scoop the black cream cheese into the sandwich baggie and snip the corner of the bag using a pair of kitchen scissors. Gently squeeze the cream cheese out of the corner of the sandwich baggie giving Frankenstein hair and 2 bolts on either side of his head.
- Give him a mouth next.
- Repeat with all bagels.
Scented with fragrant rose water and garnished with dried rose petals, these bagels pair perfectly with rich cream cheese and honey or a creamy camembert cheese and fruit.
For the starter
- ½ teaspoon instant yeast
- 2 cups unbleached bread flour
- 1¼ cups water, room temperature
- 4 tablespoons rose water
Ingredients: For the dough
- ¼ teaspoon instant yeast
- 2 cups unbleached bread flour
- 1½ teaspoons salt
- ½ tablespoon honey
- 1 tablespoon baking soda
- 2 eggs, beaten with 1 tablespoon water
- 2 tablespoons caster or raw sugar
- 3 tablespoons crushed dry rose petals
- Using an electric mixer with a dough hook attachment, gently stir yeast, flour, water, and rose water, forming a sticky starter dough. Keep the starter dough in the mixing bowl, and cover with a damp cloth. Let sit on the counter, at room temperature, for 2 hours.
- Using the same bowl containing the starter dough and dough hook, stir in the yeast, flour, salt, and honey. Once dough forms into a tacky (not wet or sticky) ball, knead on a well floured surface for 6 minutes. The dough should be elastic and smooth.
- Portion the dough into 4-ounce pieces for large bagels or 2-ounce pieces for smaller bagels. Roll the portioned pieces into a ball, cover with a damp cloth and let sit, at room temperature, for 2 hours.
- Uncover the rolls. Poke a hole in the center of each bagel, using your thumb and gently stretch.
- Place the formed bagels, 2 inches apart, onto a slightly greased, parchment lined cookie sheet. Oil the tops of the bagels, and cover with plastic wrap. Refrigerate overnight.rose-bagels-step-5
- When ready to bake, preheat the oven to 500°F. Bring a large pot of water to a boil, and dissolve baking soda. Remove the bagels from the refrigerator. Gently drop the bagels into the boiling water, making sure not to overcrowd the pot. Boil for 1 minute on each side for fluffy bagels, or 2 minutes on each side for chewier bagels. Remove bagels from the pot using a slotted spoon.
- Return the bagels to the cookie sheet, and bake in the oven for 5 minutes on the center rack.
- Remove the bagels from the oven. Brush with egg-wash, evenly sprinkle with sugar and crushed rose petals. Reduce the oven temperature to 450°F, and return the bagels to the oven. Bake for another 5 minutes, or until bagels are a light golden brown.
- Place bagels on a wire rack to cool for 30 minutes before toasting and serving.
- Tip: Store bagels in a large zipper bag to keep them fresh for about 3 days, or store in the freezer for a maximum of 3 months.
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