Bagels

Freddie and I have had a bit of a thing for bagels over the last couple of weeks! Our lunch together had become a bit repetitive of late so I thought I would try out some different breads to try and spice things up a bit. So far Freddie’s top two choices have been cheese and ham croissant melts and bagels with cream cheese or marmite.

Bagels are however ridiculously expensive so I decided to try and make some. The recipe I found is a Simon and Alison Holst version and it resulted in bagels that were chewy and sweet. They were pretty easy to make too. Admittedly we do have a bread maker which took away some of the time. If you’ve ever contemplated getting a bread maker I would recommend doing so; a definite money saver and so simple to produce delicious bread which makes your house smell amazing!

You could top your bagels with whatever topping of choice, favorites in our house are:

  • Cream cheese, pastrami and gherkins
  • Cream cheese, smoked salmon and capers
  • Scrambled eggs and smoked salmon

You can also make mini bagels which are a wonderful teething tool for babies to munch on.

Bagels
Makes: 8 plump bagels
Preparation and Cooking Time: 2 hours including leaving them to rise

Ingredients
3 tsp Surebake yeast
1 1/2 cups warm water
2 tbsp honey
1 1/2 tsp salt
1 cup (140g) wholemeal flour
2 tbsp gluten flour
2 cups (280g) high-grade flour

BREAD MAKER
If using a bread maker place all the ingredients into the bread maker and set on the dough cycle for 750g loaf and set going. stop the machine and remove the dough 40 minutes after the mixing starts. Then follow the shaping and baking instructions below.

HAND-MADE BREAD
Measure the first 5 ingredients into a bowl and mix thoroughly. Cover and leave in a warm place for 15 minutes or longer.

Stir in the gluten flour and high-grade four, adding extra water a flour if needed until you have a dough just firm enough to knead.

Knead with the dough hook of an electric mixer or by hand on a floured surface for 10 minutes until you have a soft, smooth, shiny dough that springs back gently when pressed.

Turn the dough in 2-3 tsp of oil in a cleaned dry bowl. Cover with clung film and leave in a warm draught-free place for 30 minutes.

SHAPING AND BAKING
Lightly knead the dough for 1 minute, then cut into into equal sized eight pieces. Roll these in 26cmlong ‘snakes’.

Dampen each end with water and press together to firmly form a ring. Place on an oiled sheet of baking paper and leave for 10-15 minutes.

Meanwhile bring a large pan containing 5-10cm of water to the boil. Carefully lower 3 or 4 bagels at a time into the water and cook for 30-45 seconds on each side.

Drain on paper towel and then place on a large baking sheet lined with baking paper.

Brush with egg glaze (1 egg, 1tbsp water and 1/2 tsp sugar mixed together) as far down the sides as possible and sprinkle with seeds if desired. I used Chia seeds.

Bake for 10-12 minutes at 220 C until browned top and bottom. Cool on a rack and serve warm or toasted. Store in an airtight container and eat within 24 hours or freeze as soon as they are cold.

In fact they are so tasty I think I’ll be having bagels topped with scrambled eggs for breakfast tomorrow!

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