Bagels are enjoyed world wide and can be made using wholemeal, white or rye flour. Today I have used wholemeal flour as my base and have 2 different flavours; savory sesame seed and sweet blueberry.
Enjoy bagels with cream cheese and salmon, bacon and eggs, nutella or, as I have, avocado for the savoury and peanut butter and jam for the sweet.
Make a batch of these blueberry or sesame seed bagels and take them to work to help stave off mid-morning hunger pangs, enjoy for breakfast or lunch!
Preparation Time: 30 minutes plus 60 mins to rise
Cooking Time: 30 minutes
Makes: 10 bagels
Ingredients Bagel 7g dried yeast
2 tbsp sugar
1 tsp salt
3 cups bread flour
1 cup of warm water
Topping Poppy, fennel and/or sesame seeds to sprinkle on top and blueberries to stir through
1 egg white
Tip the yeast and 1 tbsp of sugar into a large bowl, and pour over 100ml of warm water. Leave for 10 mins until the mixture becomes frothy.
Pour the rest of the warm water into the bowl, then stir in the salt and half the flour.
Keep adding the remaining flour (you may not have to use it all) and mixing with your hands until you have a soft, but not sticky dough.
Knead for 10 mins until the dough feels smooth and elastic. If you want to try different flavours, separate the dough and add your blueberries to half. Shape into a ball (or 2) and put in a clean, lightly oiled bowl. Cover loosely with cling wrap and leave in a warm place until doubled in size, about an hour.
Heat your oven to 220C. On a lightly floured surface, divide the dough into 10 pieces.
Shape each piece into a flattish ball, then using your thumb make a hole in the middle of each ball.
Meanwhile, bring a large pan of water to the boil and tip in the remaining sugar and turn the heat down. Slip the bagels into the simmering water. They will sink and then float, cook for 1-2 mins, turning over in the water until the bagels have puffed slightly and a skin has formed.
Half floating half still sunk.
Remove the bagels with a slotted spoon and drain away any excess water.
Poached vs raw.
Whisk an egg white and brush each bagel. (Vegans can use water) Sprinkle over your choice of seed and place on a baking tray lined with baking paper. For my blueberry bagels I sprinkled with a little sugar.
Bake in the oven for 25 mins until browned and crisp - the bases should sound hollow when tapped. Leave to cool on a wire rack, then serve with your favourite filling.