Everything Bagels Recipe
Ingredients
Everything Bagels:
- 450g Matthews Churchill Flour
- 50g Dark Rye or Organic Dark Rye
- 7g Dried Yeast (1 sachet)
- 1tbsp Black Treacle
- 8g Salt
- 1tbsp Oil or Butter
- 300g Lukewarm Water.
Everything Bagel Seasoning:
This makes a lot! I like to make a big batch and store it in a jar. It’s perfect for seasoning things like eggs or avocado as well, so don’t limit it just to bagels!
- 4tbsp Poppy Seeds
- 2tbsp Sesame Seeds
- 2tsbp Black Sesame Seeds
- 3tsp Salt (fine salt is best)
- 2tbsp Dried Garlic
- 1tsbp Dried Onion Granules.
A tasty deli favourite that's perfect for picnics and brilliant at breakfast - this is the recipe for Sophie's Everything Bagels! Serve with smoked fish, stuff with cold cuts and salad, or toast and smear with spread. However you like to eat your bagels, you'll find that this recipe works with everything!
- Baker: Sophie Carey
- Makes: 12 smaller size bagels
- Prep time: 30 minutes
- Bake time: 35 minutes
- Flours used: Churchill Strong White and Cotswold Dark Rye Flour.
Method:
- Weigh out the water, add the treacle and yeast and mix, then put to the side while you get the other ingredients ready.
- In a stand mixer fitted with a dough hook attachment, add the flours, salt, and oil. Once the water mixture is foaming, pour that over too.
- Mix on a slow speed for 3 minutes before turning up the speed for a further 8 minutes of mixing - the dough should be smooth and supple by this point.
- Place in a bowl and cover - then leave to rise for 45 minutes in a warm place.
- Line a baking sheet with paper, then sprinkle over some of your bagel seasoning. This makes sure that the bottoms are also full of flavour!
- After the 45 minutes is up, tip your dough out onto the counter and divide into 12 even pieces. Try not to use extra flour or it will make them hard to shape.
- Get a saucepan of water on to boil, so it’s ready as soon as you’re done shaping.
- Use the heel of your hand to make each piece into a smooth ball, then roll it out into a sausage about the length of both your hands as you roll it. Wrap the dough once around your hand to make a circle, and continue to roll gently to seal the seam up.
- Gently place each of the bagels into the boiling water a few at a time, and boil just until they rise up to the surface - this should only take 40 seconds or so. When you remove them from the water, place them gently onto the baking tray - right on top of all the seasoning.
- Sprinkle with more seasoning and bake at 200 degrees Celsius (180 Fan) for 30-40 minutes, or until they’re a dark golden brown colour - enjoy with cream cheese schmear for an authentic bite!
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