Happy new year everyone! What better way start to the day than with homemade, pumpkin-seed-topped, big, bouncy bagels…
Begin by forming your dough. Pour a sachet of dried yeast into a bowl and cover with 150ml of warm water – leave for 5 minutes.
Next, add another 150ml of warm water to the bowl and stir in a pinch of salt using a metal spoon.
Add 200g of bread flour and use your hands to mix everything together, slowly add another 200g of bread flour and tip out onto a clean surface. Knead your dough for 5-10 minutes (a good ol’ arm workout!) Shape your dough into a ball and place into a lightly greased bowl and cover with clingfilm for 30-45 mins…lets be real, it’s breakfast time, who can wait any longer than that?!
Preheat your oven to 200 degrees and remove the dough from the bowl. Lightly knead again for a couple of minutes before portioning the dough into 10 equal pieces. You may end up making a few more or a few less than 10, don’t worry!
Using your hands, mould the portioned dough into flat balls and using the end of a spoon (or anything round), pierce a hole in the middle and stretch the hole to 2-3cm wide.
Bring a big saucepan to the boil and slip the bagels into boiling water for a couple of minutes, flipping halfway through. Be careful not to overcrowd your saucepan!
After a couple of minutes, scoop the bagels out, drain any excess water and place them on a lined baking tray. Sprinkle over some pumpkin seeds and bake in the oven for around 20 minutes, until golden brown.
Enjoy fresh out the oven or slice and toast for a little longer if you’d prefer… I sliced and toasted mine and topped it with a thin layer of Flora dairy free butter and then lashings of Meridian crunchy peanut butter – HEAVEN. I also had one the next day with garlic mushrooms, tomatoes and greens. These bagels freeze well but you could just keep them in a big Tupperware to eat throughout the week!
Thanks for reading,