New Orleans Crawfish Bagels

Total Time:
1 hr 31 min
Prep:
45 min
Inactive:
1 min
Cook:
45 min

Yield:
12 servings
Level:
Intermediate

Ingredients
  • Dough for Homemade Bagels, recipe follows
  • 1 teaspoon vegetable oil
  • 2 tablespoons yellow cornmeal
  • 8 ounces cooked crawfish tails, chopped
  • 1 teaspoon Essence, recipe follows
  • 1 tablespoon unsalted butter
  • 1/4 cup chopped green onions
  • 2 tablespoons finely chopped red bell peppers
  • 1 teaspoon minced garlic
  • 1/2 teaspoon cayenne
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon chopped fresh thyme
  • 1/2 cup grated Parmesan
  • 1/2 cup grated white cheddar
  • Homemade Bagel Dough:
  • 2 cups warm water, about 110 degrees F
  • 2 (1/4-ounce) packets active dry yeast
  • 3 tablespoons granulated sugar, plus 1 tablespoon
  • 5 to 6 cups all-purpose flour
  • 2 teaspoons salt
  • 2 teaspoons vegetable oil
  • 2 tablespoons yellow cornmeal
  • 1 large egg yolk beaten with 1 tablespoon water
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
Directions
  • Prepare the homemade bagel dough up to the first rising (before it is divided into pieces).

  • Lightly grease a large baking sheet with the vegetable oil, sprinkle lightly with the cornmeal, and set aside. In a bowl, toss the crawfish with the Essence.

  • In a large skillet, melt the butter over medium-high heat. Add the green onions, bell peppers, and garlic, and cayenne, and cook, stirring, for 1 minute. Add the parsley and thyme, and cook, stirring, for 2 minutes. Remove from the heat and add the crawfish mixture and let sit until cool, about 10 minutes. Add the cheeses and stir to combine.

  • Roll and pull the dough into a rectangle measuring about 14 by 18-inches and let rest for 5 minutes. Sprinkle the crawfish filling evenly over the dough. Roll the dough into a log and knead to incorporate the crawfish mixture, about 1 minute.

  • Divide dough into pieces about 2 to 3 ounces each, measuring about 4 inches across. As needed, knead the crawfish filling into each bagel before shaping. Roll each piece of dough into a ball, then stick an index finger through the middle to make a hole. Smooth the top and sides, and pull the sides apart gently to enlarge the hole. Repeat with the remaining dough. Place the bagels on the prepared baking sheet, 1-inch apart. Cover with a clean kitchen towel and let rise for 20 to 30 minutes.

  • Preheat the oven to 400 degrees F. Grease a baking sheet with the remaining teaspoon of oil.

  • In a large, heavy pot, bring 12 cups of water and the remaining tablespoon of sugar to a boil. In batches, add the bagels to the water and boil, turning, for 30 seconds to 1 minute. Remove and drain on paper towels. Place on the prepared baking sheet and brush with the egg glaze. Bake until golden brown and crusty, about 35 to 40 minutes.

  • Remove from the oven and let cool on a wire rack.

Homemade Bagel Dough:
  • Combine the water, yeast, and 3 tablespoons of the sugar in a large bowl. Stir and let stand until foamy, about 5 minutes. Gradually add 4 cups of the flour and the salt, and stir well with a large wooden spoon until the mixture comes together. Add 1 to 1 1/2 cups additional flour 1/2 cup at a time to make a stiff dough, either stirring with the wooden spoon or working with your hands. Turn out onto a lightly floured surface and knead until smooth and no longer sticky, about 5 minutes, adding just as much flour as needed. (Dough should be heavier and stiffer than regular yeast bread dough.)

  • Grease a large bowl with 1 teaspoon of the oil. Place the dough in the bowl, turning to coat. Cover and let rise in a warm, draft-free spot until almost doubled, about 1 hour.

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.


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