If you’re a bagel lover like me, you will know the stress of cutting one in half evenly is worth the pain. These bagels are loaded with garlic, onion and seeds and are as delicious toasted with butter as they are as the base to your favourite sandwich.
If you can get your hands-on malt extract, you’re welcome to boil the bagels in that. Treacle does the same job though and is easier to find!
Take care when shaping the bagels for that perfect round middle!
2 tsp yeast
20g caster sugar
300ml water, lukewarm
500g bread flour
1.5 tsp salt
35g sesame seeds
3 tbsp poppy seeds
2 tsp onion powder
1 tbsp garlic granules
3 tbsp treacle for boiling
2 tbsp sesame seeds
1 tbsp poppy seeds
1 tbsp garlic granules
FOR THE DOUGH
In a jug, whisk the warm water, yeast and sugar together until dissolved. Leave to sit for 5 minutes.
In a large mixing bowl, whisk together the bread flour and salt. Pour in the water mixture and use the end of a wooden spoon to bring together into a dough.
Knead by hand for 10 minutes or for 5 minutes on a medium speed in a stand mixer. Until soft and springy.
Press the bagel dough into a rectangle and pour over the sesame seeds, poppy seeds, onion powder and garlic granules.
Pinch the sides of the dough over the seasonings until the seeds and seasonings are encased. Then knead until the filling starts to fully and evenly disperse through the dough.
Shape into a ball and place the dough in an oiled mixing bowl. Cover with oiled clingfilm and leave to rise in a warm place for 1hr or until doubled in size.
Punch down the dough to gently deflate and portion into 8 balls. I like to weigh the dough to make sure all the bagels are the same size.
Poke a hole in the centre of the bagel and move your hand around the dough ball until it forms a ring around 1/3rd of the size of the bagel.
After shaping the bagels, leave to rest for 10 minutes on lined baking sheets.
FOR THE TOPPING
Mix together all the topping ingredients in a small bowl.
FOR THE BAGELS
Preheat the oven to 220c standard / 200c fan.
While the bagels are resting bring a large pot of water to a boil. When the water is boiling stir in the treacle until dissolved.
Boil the bagels for 1 minute on each side. Boil the bagels in batches of 3-4 to avoid overcrowding.
When the bagels are done boiling immediately sprinkle with the topping while still hot and wet. This will make sure the topping sticks. Be generous!
Bake the bagels for 20-25 minutes. Until golden brown and cooked through.
Cool on a wire rack and serve toasted with plenty of butter.
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