They’re not biscuits. I promise.
They’re bagels, but without holes. Get it? Unholey? I’ll be here till Thursday!
No, seriously. No holes = more surface area for cream cheese. That’s a total win in my book.
I had a couple bags of clementine puree in the freezer left over from the Cutie Cakes so I decided to see if I could work them into bagels. Batch #2 was a success! Batch #1 involved dead yeast. D’oh. Anyhoo, work these up like super simple bagels:
Unholey clementine bagels
- 2 1/8 oz bread flour (I actually used AP flour for the starter and it was fine)
- 2 oz. cool water
- a pinch of yeast
- 12 oz clementine puree* (or 10 ounces clementine and 2 ounces water)
- 18 oz flour (bread flour would be great)
- 1 1/2 tsp yeast
- 1 3/4 tsp salt
- Let the starter sit, covered, overnight at room temperature
- Add the remaining ingredients the next morning
- Knead, knead, knead, especially if you’re using bread flour. When it’s lovely and smooth and elastic (about 8 minutes in a stand mixer) then let it rise for about an hour; punch it down and let it rise again for another 30 minutes
- Transfer to a work surface (I use a silicone mat) and either divide into equal pieces, or roll out and cut out with a biscuit cutter if you’re doing the unholey version; cover with plastic wrap and let them sit for about 30 minutes while you preheat the oven to 425F and get a large pot of water boiling
- At the end of 30 minutes drop the bagels four at a time into boiling water, cooking for 1 minute on the first side, then flipping and boiling for three more minutes, then bake for about 20 minutes or until they’re nicely browned
Need a refresher on clementine puree? Put five clementines in a pot and pour in enough cold water to cover; bring to a boil then cook at somewhere between a simmer and a boil for two hours; drain and cool, then halve the clementines and run them through a food processor (the whole fruit, peel and everything) until you have a smooth puree. Easy!