Spinach Florentine Bagels

I worked at a coffee shop for about a year when I was in my 20s. A couple doors down from us was a bagel shop, and they made the most delicious Spinach Florentine Bagels. I had one almost every morning I opened up the shop, fresh from the oven. These taste just like - perfection!

INGREDIENTS

Spinach Florentine Bagels on the right.

2 tsp active dry yeast
1 ½ Tbsp granulated sugar
1 ¼ cups warm water
3 ½ cups bread flour
1 ½ tsp salt
1 egg, beaten with 1 Tbsp warm water (for egg wash)

For the Spinach Florentine topping:

5 oz pkg baby spinach
3 Tbsp roasted garlic, minced.
Olive oil
Salt & pepper to taste
1 cup shredded Swiss cheese

DIRECTIONS

• Divide the dough into 8 pieces and roll each into a smooth ball with the palms of your hands.

• Poke your finger through each dough ball and stretch it out to your desired size, and place on a lightly oiled cookie sheet. Cover with some damp paper towel and let them rest for 10 more minutes.

• Preheat your oven to 425° and bring a large pot of water to a boil.

• Place the bagels one by one into the boiling water using a slotted spoon. I did about 2 at a time. They’ll float almost immediately. Let them boil for 1 ½ minutes, then gently flip then and let them sit for another 1 ½ minutes.

• Once you take them out, brush with the egg wash.

• Divide the spinach/garlic mixture into 8 even bundles and smoosh on top of each bagel. Then, divide the shredded Swiss cheese into 8 bundles and smoosh those on top of the spinach/garlic mixture.

• Bake on top shelf* of oven for 20 minutes or until golden brown.
  
  *Be sure to put them on the top rack of your oven. Trust me.

• Pour the sugar and yeast into ½ cup of the warm water (don’t stir) and let sit for about 5-6 minutes until it dissolves.

• Mix the flour and salt together in a large bowl, then make a well in the middle and pour the water mixture in it, then pour the remaining warm water and mix all together. You should have moist and firm dough.

• Knead the dough on a floured countertop for about 10 minutes until it is smooth and elastic. Be sure to keep working in flour if needed.

• Lightly oil a large bowl, place dough inside, and turn to coat. I absolutely love Chosen Foods Olive Oil Spray. It just makes the job easier.

• Cover the bowl with damp paper towel and let it sit for 1 hour to rise (it should double in size). When your hour is up, give it a punch so it goes down and let it sit for another 10 minutes.

• In the mean time, put about 1 Tbsp oil in a pan and once it shimmers, add the spinach and garlic, and a pinch of both salt and pepper.

• Stir until spinach is just wilted and bright green. Set aside.