August 30, 2014

Poppy Seed Bagels


Can you resist hot bread!? I know I sure as hell can't. There aint a whole lot better than freshly cooked bread. That crispy crust and fluffy warm inside? Come on, who are we kidding-how can you not love fresh bread? 

I could never be one of those people who say, 'I'm trying to limit the amount of gluten I eat'. Eh sorry no. I also feel for coeliacs. ESPECIALLY those we grew into it, like my sister. Elva, this blog post IS NOT for you! Turn away now. 


Ok, so bagels. They look like a doughnut but aren't. Yes they both are round with a hole in the centre. Both delicious, but different!

Bagels are dense, chewy and rather easy to make at home. Wouldn't have thought that?! To people's surprise, homemade bread is one of the easiest and most rewarding things to make. 

If you've got flour, yeast, sugar, salt, water, time, patience and confidence you're golden. 



Yes, you will have poppy seeds stuck in your teeth after you have eaten 1-7 of these bagels. 
Yes, people might not tell you you have poppy seeds stuck in your teeth. 

Yes, you'll discover them on your own and wonder why nobody told you in the first place.

Yes, you will not care because the bagels were so good and it was totally worth it. 

Enjoy,

Holly, x


Combine the yeast and 1 tablespoon of sugar in a small bowl. 


Pour over 100ml of lukewarm water and stir. Set aside for 10 minutes until foamy. 


Stir together the flour and salt in a large mixing bowl. 


Make a well in the centre. 


After 10 minutes the sugar, yeast and water mix should be nice and foamy. If it hasn't bloomed and grown in size...don't use the yeast and re-do this step. 


Pour the foamy yeast into the well in the flour. 

Begin mixing with your hand and gradually add in 200ml-250ml water. 


Keep mixing by hand until the dough begins to come together. 


Turn the dough out onto a very lightly floured work surface and begin to knead. 



With the heel of your hand, push and pull the dough together for 10 minutes until it is smooth and elastic. 

You will feel the consistency of the dough change as you knead it-make sure to give it the 10 minutes. 


After 10 minutes you should have a smooth elastic dough. 


Lightly oil a bowl, place the dough in the bowl and roll it around in the oil. 


Wrap the bowl in clingfilm and allow to sit in a warm place to rise for 1 1/2-2 hours or until doubled in size. 


Beautiful risen dough!


Once the dough has risen, punch it. 


Turn the dough out into a lightly floured work surface. 


Cut the dough in half and divide each half into 5 equal sized pieces. 


Try and get the pieces as close in size as you can, so that they bake at the same time. 


Roll the dough pieces into balls. Poke a hole in the centre with a floured finger and swirl the dough around your finger to create the bagel shape. 


Bring a pan of water to the boil and add in the remaining 2 tablespoons of sugar. 

4 at a time, carefully lower the bagels into the water. Cook each bagel for 30 seconds on each side. 


Remove with a slotted spoon and place on lined baking tray. 


Sprinkle liberally with poppy seeds and bake for 22-25 minutes at 230C. 


Remove from the oven and allow cool slightly before moving to a wire rack. 

EAT. 

Recipe, makes 10.

500g Strong Flour/Bread Flour
2 Teaspoon Salt
1 x 7g Sachet Fast Action Dried Yeast
3 Tablespoon Sugar
Oil
3-4 Tablespoons Poppy Seeds

Combine 1 tablespoon sugar and the fast action yeast in a small bowl. 
Pour over 100ml of lukewarm water and set aside for 10 minutes to get foamy. 
Combine the flour and salt in a medium-large bowl. 
Make a well in the centre. 
After 10 minutes and once the yeast is foamy, pour into the well in the flour. 
Mixing with your hand, slowly incorporate 200ml-250ml of water. 
Mix until the dough almost comes together-it may seem dry but resist the urge to add more water. 
Tip the dough out onto a very lightly floured work surface. 
Knead the dough for 10minutes, pulling and pushing it away from you with the heel of your hand. 
After 10 minutes you should have a smooth, elastic dough. 
Oil a bowl, place the dough in the bowl and roll it around in the oil. 
Cover the bowl with clingfilm and allow to sit in a warm place for 1 1/2 - 2 hours, or until doubled in size. 
Once risen, punch the dough and turn it out into a lightly floured work surface. 
Bring a pan of water to the boil and add the remaining 2 tablespoons of sugar. 
Preheat the oven to 230C and line 1-2 baking trays with non-stick baking paper. 
Divide the dough into 10 pieces. 
Roll each piece into a rough ball. 
With a floured finger, poke a hole in the centre of each ball and swirl it gently until you have a bagel shape. 
Slowly lower the bagels into the water and cook for 30 seconds on each side. 
Remove with a slotted spoon and place in the lined baking tray. 
Sprinkle over the poppy seeds and bake for 22-25 minutes in the predates oven.
Remove from the oven an allow to cool for 5 minutes before remove to a wire rack. 

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