Pickle Flavored Bagels

These bagels are made with pickle juice and pickle seasoning and pack a pickle punch in every bite

Prep Time30

Cook Time20

Rise2

Total Time2 50

Servings: bagels

Calories: 242kcal

Preheat oven to 200
Use a mesh strainer to collect the pickle juice from the jar. You need 1 cup of pickle juice. Return the rest of the juice to the jar.
Keep the dill and garlic and spices from the strained pickle juice and place it on a cutting board along with 2 or 3 pickles. Chop everything very finely.
Lightly grease a baking sheet and bake the pickle mixture at 200 for an hour. Stir and repeat until the mixture is mostly dried out, this will take about 3 hours. You could alternatively use a dehydrator for this step.
Pour the dehydrated pickle mixture into a bowl and stir in 1 tablespoon of the pickle seasoning. Set aside

Stir the warm water together with the yeast and sugar. Set aside for 10 minutes until frothy.
In a large bowl, stir together the flour, salt, and 1 tablespoon of the pickle seasoning. Pour the reserved cup of pickle juice and yeast mixture into the bowl and stir to form the dough.
Pour the dough onto a counter and knead for 12 minutes.
Add the dough to a lightly greased bowl and cover. Allow to rise for an hour and a half or until doubled in size.
Line a baking sheet with parchment paper and preheat the oven to 425
Split the dough into 8 pieces. Roll each piece into a log and connect the ends into a circle. Repeat with each piece of dough. Allow these to rest for 15 minutes.
Bring a wide and shallow pot of water to a boil. Drizzle in some honey and stir in a few tablespoons of baking soda.
One or two at a time, boil the bagels for about 30 seconds a side. Remove from the water and dip immediately into the dehydrated pickle topping. Place them with the topping side up onto the parchment lined baking sheet.
bake about 20 minutes until browned on the edges and cooked through.
Serve with cream cheese.