Recipes

Our Best Bagels

Ingredients

 

450g Wholegrain spelt flour
5g Salt
2 Tsp Cinnamon
1 Tsp Finely chopped thyme
7g Dried fast action yeast
20g Whole milk (scalded and left to cool)
20g Melted butter
1 Egg
25g Honey
100g Dried cranberries
1 Tbsp Malt extract or dark brown sugar
Egg Wash

                    

Makes 8 delightful bagels                                        
Preparation time: 2 hours                    
Cooking time: 50 minutes

 



Method

1. Sift the flour, salt, cinnamon and thyme into a bowl.

2. In a jug, mix the cooled milk and yeast together until the yeast has dissolved. Add in the butter, egg and honey, beat with a fork until combined.

3. To knead by hand, pour the liquid into the flour, bring together to a soft dough, knead for around 10 minutes until the dough is smooth and elastic.

4. If using a stand mixer, place all the ingredients into the bowl, using a dough hook, knead for 8-10 mins until the dough is smooth and elastic.

5. Form the dough into a ball, place in a bowl, cover and leave to prove for around an hour or until doubled in size.

6. Remove the dough from the bowl, pat the dough flat and sprinkle on the cranberries, roll the dough up and knead gently to incorporate the fruit.

7. Divide the dough equally into 8, roll each into a ball, make a hole in the centre of the dough, pull and shape the dough until the hole measures around 5cm/2”.

8. Place on a parchment lined tray and cover with oiled clingfilm. Leave to prove for 20 minutes.

9. Pre-heat oven to 200C/180C Fan. Fill a large shallow pan with water, add in a tablespoon of malt or dark brown sugar, bring to a near boil.

10. Place 4 bagels at a time in the water, poach for 30 seconds on each side, remove from the water, transfer them to a parchment lined tray.

11. Brush with egg wash and bake for 20 minutes until golden.

These are delicious toasted, try them split and toasted, slathered in butter and drizzled with a little extra honey.

 

Tip

If your bagels collapse when poached they have been over proved or poached too long

Thank you

Thank you to Steph Clubb, Freelance Home Economist, who kindly created this delicious recipe for us. To find out more about Steph please visit her website www.edesiaskitchen.co.uk

 

 

 


  

 


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