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New Orleans Crawfish Bagels


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  • 2 cups warm water about 110 degrees
  • 2 packets active dry yeast - (1/4 oz ea)
  • 4 tablespoons granulated sugar divided
  • 5 cups all-purpose flour - (to 6)
  • 2 teaspoons salt
  • 2 teaspoons vegetable oil
  • 2 tablespoons yellow cornmeal
  • 1 large egg yolk beaten with
  • 1 tablespoon water
  • 1 teaspoon vegetable oil
  • 2 tablespoons yellow cornmeal
  • 8 ounces cooked crawfish tails chopped
  • 1 teaspoon Essence (see Bayou Blast recipe)
  • 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


Servings 12


Step 1

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.

Crawfish Bagels: 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. 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.

This recipe yields 12 bagels.

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