Monday, 10 November 2014


Seeded / Herbed Bagels


Bread flour        - 450gms
Dried yeast        - 1x7g sachet
Sugar                 - 4 tblspoon
Salt                    - 2 tblspoon
Sprinkles           - 2 tspoon I used Poppy seeds and sesame seeds
Herbs                - of your choice I used italian mixed herbs
Water                - Boil the bagels


Pour the yeast sachet and 1 tbsp sugar into a large bowl, and pour over 100ml warm water. Leave for 10 mins until the mixture becomes frothy and bubbly.
Take 200ml warm water into the bowl, then stir in the salt and half the flour.
Keep adding the remaining flour and mixing with your hands until you have a soft, but not sticky dough. Mix in the herbs if you want to make them s herbed bagels.
Knead it for another 10-12 mins until the dough starts to feel smooth and elastic.
Shape into a ball and put in a clean, lightly greased bowl.
Cover with clingfilm and leave in a warm spot until doubled in size, about 1hr to 1 1/2hr.
Pre-Heat the oven to 200C.
On a lightly floured surface, divide the dough into 10 pieces.
Shape each piece into a flattish ball, then take a wooden spoon and use the handle to make a hole in the middle of each ball.
Put the spoon into the hole, then twirl the bagel around the spoon to make a hole about 2-3cm wide. Cover the bagel loosely with cling film while you shape the remaining dough.
Meanwhile, bring a large pan of water to the boil and tip in the remaining sugar.
Slip the bagels into the boiling water, 2 t a time.
Cook for about 1-2 mins, flipping over in the water until the bagels have puffed slightly and a skin has formed.
Remove with a slotted ladle and drain away all excess water.
Sprinkle over your choice of topping and place on a baking tray lined with parchment.
Bake in the oven for 25 mins until browned and crisp from both sides.
To check if they are cook well, the base of the bagel should sound hollow when tapped.
Leave the bagels to cool on a wire rack, then serve with your favourite filling, cream cheese or soups.

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