Sweet Hazelnut and Fruit Bagel

Seasonal Fruit, Honey-Vanilla Cream Cheese, Nutella, Agave, Toasted Hazelnuts, Mint, Whole Wheat Sourdough Bagel

Baker Hannah Banaszak of Tilly Bagel Shop | Chicago, IL

“In this bagel sandwich, the King Arthur whole wheat flour adds a rich, nutty flavor and wholesome texture that pairs perfectly with the sweetness of the chocolate-hazelnut spread.” - Baker Hannah Banaszak

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Adapted by StarChefs  |  september 2024  |  Photo: Brad Danner

INGREDIENTS

Whole Wheat Sourdough Sponge:
Yield: 10 bagels
500 grams King Arthur whole wheat flour
100 grams sourdough starter
¼ teaspoon instant yeast

Whole Wheat Bagels:
Yield: 10 bagels
500 grams King Arthur Sir Galahad flour
15 grams kosher salt
20 grams brown sugar
⅛ teaspoons instant yeast
1 tablespoon baking soda

Honey-Vanilla Cream Cheese:
Yield: 1 cup
8 ounces cream cheese, room temperature
3 tablespoons honey 
1 teaspoon vanilla bean paste 

To Assemble and Serve:
2 ounces Nutella
4 ounces sliced seasonal fruit
2 tablespoons agave syrup 
2 tablespoons toasted hazelnut 
1 tablespoon fresh mint 

METHOD

For the Sourdough Sponge:
In a mixing bowl, combine all ingredients with 500 grams water. Let sit 2 hours at room temperature.

For the Whole Wheat Bagels:
In the bowl of a stand mixer fitted with a dough hook attachment, add flour, salt, sugar, yeast, and Whole Wheat Sourdough Sponge. Mix 5 minutes on low speed. Transfer dough to a lightly floured work surface. Portion into 10 pieces, then form into rounds. Using your thumb, form a hole in the center of each piece and stretch until each piece is 5 inches wide. Transfer rounds to a parchment-lined sheet tray. Cover with plastic wrap and refrigerate overnight. The next day, heat oven to 500°F. Bring a large pot of water to a boil. Add baking soda. Working in batches, add dough rounds, flipping over after 5 seconds. Remove from water and transfer to a parchment-lined sheet tray. Bake 15 minutes, rotating tray halfway through. Let cool.

For the Honey-Vanilla Cream Cheese:
In a stand mixer fitted with a whisk attachment, whip cream cheese. Add honey and vanilla bean paste and whip until just combined. Transfer to an airtight container and refrigerate.

To Assemble and Serve:
Slice and toast 1 Whole Wheat Bagel. Smear 2 ounces Honey-Vanilla Cream Cheese and 1 ounce Nutella on each Whole Wheat Bagel half. Top each half with seasonal fruit, toasted hazelnuts, and fresh mint. Serve open-faced.

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