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Linseed Bagels

by Bryony Harrison (follow)
Poems on the Page: tinyurl.com/pgyyx76
Lunch (1798)      Breakfast (581)      Bread (238)      Bagels (3)      Linseeds (1)     

The famous New York bagel with its puffy moist crust has made many people believe that bagels have American origins, but the truth is that they were actually a Jewish made bread, most probably from Poland. When they emigrated, bagels started to emerge around Europe, but the fad did not really take hold like it did in America.

At first bagels were just simple breads, but in New York bakers began adding extras like seeds, nuts, chocolate, and malt. Bagels have now become much more popular in Europe, and you can find them at practically any bakery. They have an unusual way of being cooked, being boiled in water to create a puffed up appearance before being baked in the oven.

Bagels make a delicious lunchtime snack, especially when spread with cream cheese. Based on the brands I used, each bagel is about 146 calories. If you want more help, check out my bread making tips.

Preparation Time: 2 hours
Cooking Time: 25 minutes
Makes: 9 servings

450g multi-seeded bread flour
300ml water
1/2 tsp salt
1 1/2 tsp fast action yeast
1 tbsp linseeds
4 tbsp Xylitol sweetener (or caster sugar if you prefer)

Mix together the flour, yeast, salt, and one tablespoon of sweetener/sugar.

Gradually add the water to form a dough.

Knead the dough for ten minutes, then prove for about an hour.

Bake in an oven pre-heated to 200 ༠C/ 180 ༠C fan/ 400༠F/ 6 Gas.

Divide the dough into nine flattish balls, and make a hole in the middle of each with your thumb.

Boil water on the hob and add three tablespoons of sweetener/sugar so that it dissolves.

Put the bagels in the boiling water (you will need to do this in batches) until the puff up. Make sure to turn them over, so that both sides get done.

Sprinkle the linseeds on top of your bagels, then bake in the oven.

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