Everything Bagels

When I stumbled upon this recipe for EverythingBagels on Food Buzz I couldn’t wait to jump into the kitchen and whip some up. I love enjoying a warm, crisp bagel slathered with cream cheese and smoked salmon for breakfast – who doesn't?

This recipe from The Baker Chick is fantastic because there is hardly any waiting time. No over-night rising time, no super-long kneading time – just 5 minutes of kneading and 1 hour of rising before you canbe tucking in to fresh-from-the-oven bagels.

Soft and chewy on the inside with a crisp and crunchy outside, these Everything Bagels are what breakfast is all about.

Everything Bagels

Recipe from TheBaker Chick

Ingredients

1 ½ cups warm water

4 ½tsp yeast

3 tbsp sugar

2 tsp salt

2 cups plain flour

1 1/2 cups whole wheat flour

Egg wash: 1 egg white and 1tbsp water

Toppings: 4tsp of each – garlic powder, onion powder, poppy seeds, sesame seeds and 2tsp sea salt

Recipe

1. Dissolve the sugar in water and sprinkle the yeast on top. Leave for a few minutes, until it begins to bubble.

2. Sift together the plain flour, whole wheat flour, sugar and salt then stir in the water and yeast mixture. Turn onto a lightly floured surface and knead for at least 5 minutes, adding extra whole wheat flour as you go.

3. Place the dough in a large greased bowl and flip it to make sure both sides are well oiled. Cover and leave in a warm place for about an hour or until doubled.

4. Divide the dough into either 10 pieces for small bagels or 6 pieces for large bagels. Shape each piece of dough into a ball and leave to one side for at least 10 minutes.

5. Flatten each dough ball with the palm of your hand and press you thumb into the centre to tear a hole. 

6. Gently tease the hole open and shape into a bagel. Lay the bagels onto a baking tray, cover with a clean cloth and leave for another 10 minutes to rise again.

7. Preheat the oven to 200C/400F and fill a large but shallow saucepan with water. Bring the water to the boil then reduce to a gentle simmer. Put 2-3 bagels in the saucepan at a time for 30 seconds, turning once. Drain and place on parchment-lined baking sheets.

8. Brush each bagel with egg was and sprinkle with the toppings. Turn each bagel over and repeat. Bake for around 35 minutes or until golden brown. Remove to a wire rack and leave to cool completely before slicing.  


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