I’ve found these to be quite difficult to find in your average supermarket here, but they are becoming more popular in cafes, Karsmakers just off Pl Luxembourg for one. You can also buy them off the Internet Grocer or Stonemanor in Waterloo (it's the only one I've been to. They have a great selection of flavours too).
They are also very easy to make at home. Make the dough the night before for fresh bagels in the morning.
The recipe I used is from the Hairy Bikers. It makes 12. The raw dough and the baked bagels both freeze quite well.
a small packet of yeast
1 teaspoon of salt
1 tablespoon of honey
300ml warm water
Optional: poppy or sesame seeds
In a food processor, blend the flour, yeast, salt, honey and egg until mixed. Gradually add the warm (not hot!) water until the mixture comes together.
Turn the dough out onto a floured surface and knead lightly until smooth. This should take about 10 minutes. Place the dough into a bowl, cover with a damp cloth and set aside in a warm place for at least an hour to prove - it will double in size.
When the dough has proved, turn it out onto a lightly floured work surface and knock back to reduce the volume of the dough.
Divide the dough into twelve portions and roll each into a ball, then flatten slightly.
Make a hole in the centre of each of the balls using the handle of a wooden spoon or your fingers.
Place a sheet of greaseproof paper onto a baking tray and grease lightly with vegetable oil. Place the bagels onto the greaseproof paper and cover with cling film. Set aside to prove for about 45-50 minutes.
Heat your oven to 230 degrees.
When the bagels have proved for the second time, bring a pan of water to the boil and lower the bagels into it in batches. Poach for 1-2 minutes, then remove from the water using a flat egg flip – the bagels are quite soft and stretchy, so they need the support of something large.
If you like your bagels seeded, now is the time to dip them in a plate of poppy or sesame seeds. I don’t.
Place the bagels onto the lined baking tray and bake for 10-12 minutes, or until golden-brown. Set aside to cool.
To serve, cut the bagels in half and fill with your choice of smoked salmon and cream cheese, bacon, poached eggs or whatever takes your fancy.
I really want to make this for Christmas morning. how did you treat the dough after freezing and also the bagel after freezing.ReplyDelete
I didn't freeze the bagels at all. I guess you could freeze them after the boiling and before the baking.