Wednesday, September 14, 2011

Bagel Time

Admittedly, I'm mildly hungover. Everyone knows what that means.

Bagels a la Alison and Simon Holst
3 tsp Surebake yeast
1¼ cups warm water
2 Tbsp honey
1½ tsp salt
1 cup wholemeal flour
2 Tbsp gluten flour
2 cups high grade (bread) flour

Mix the first five ingredients together and mix to form a messy gloop and leave, covered in clingfilm, in a warm, dry place for 15 minutes.

Add the remaining ingredients and mix to form a soft dough.

Knead for five to ten minutes. The dough should be velvety and smooth and spring back when you push it.

Divide the dough into eight and form into sausage shaped, then stick the ends together with a little water to bind and leave on a baking-papered tray while you do the next step.

Bring 5-10cm of water to the boil and slide the bagels in with a fish slice. Cook each bagel for 30 seconds and then return to the baking-papered tray.

Brush with an egg wash and sprinkle with seeds. It's traditional to use poppy seeds or sesame seeds but I only had sunflower seeds so used those instead. They were delicious!

Bake 10 minutes at 220 degrees celsius.

YAAAAAAAS. We have cream cheese and smoked salmon in the fridge. GUESS WHAT I'M HAVING FOR LUNCH!

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