Sourdough Tomato Bagels With Miso Scallion Cream Cheese

Mix dough ingredients with dough hook until shaggy dough forms.

Separate the dough into two bowls with one larger dough (~60%) and one smaller.

Mix red food coloring into large dough and green into smaller.

Let dough sit for 30 mins and perform one stretch and fold.

Coat in oil and cover dough. Leave at room temp for 4-4.5 hours depending on how warm your kitchen is.

Put dough into covered container before putting into fridge overnight.

Use benchscraper to separate red dough into 6-7 balls.

Roll each ball into a long log and use rolling pin to flatten end of dough to attach to other end to form bagel.

Roll out green dough into large rectangle around the size of a cutting board.

Use knife to cut out star shapes to be the leaves for your bagels.

Roll small balls with remaining green dough to be stems.

Cover & let bagels sit for 30 minutes until puffy.

Preheat oven to 425F with convection.

Boil large pot of water with sugar.

Boil each bagel for 30 seconds on each side and then put onto baking tray.

Bake for 20-22 minutes until bagels start to brown.

Mix cream cheese, scallions, and miso until combined.

Once bagels cool down, slice and assemble sandwiches with cream cheese and tomato slice between.