Seedy Bagels

It appears that I am not the only one who goes nuts for bagels! You guys had such an awesome response to these delicious little guys on Instagram and I can guarantee, you are so right in getting excited! These bagels are magic in a mouthful! 

They are also dirt cheap to make compared with store-bought seedy bagels or even bagels from a bakery. And then there's the issue of bakery's selling 'bagels' that haven't been prepared as a bagel should. It's the boiling and baking that gives them their beautiful golden exterior and soft, chewy interior. Baking bread dough in the doughnut shape does not equal a bagel guys! 

I'm really loving these bagels as a substitute for bread. For example, BLT on a bagel = 1000000 times better than a BLT on bread, and a toasted bagel with poached eggs, smoked salmon and hollandaise is a honestly like a gift sent down from the heavens. Got stale bagels? No worries. Soak them in a french toast mix, roll in desiccated coconut, bake and top with fresh raspberries and you have transformed old, rock-hard dough into some seriously formidable #foodporn.

Now..without further ado..the recipe!

print recipe

Seedy Bagels

by Melanie Lionello March-30-2016

A chewy and morish alternative to sandwiches!

Ingredients

• 5 cups white spelt flour
• 1 1/2 tsp dried yeast
• 3 tsp bread improver (optional)
• 1 tbs salt
• 380ml lukewarm water
• 2 1/2 tbs rice malt syrup
• 2 tbs olive oil
• 3 litres water
• 1 tbs potato starch/flour
• 1 tbs rice malt syrup
• 2 tbs salt
• poppy and sesame seeds

Instructions

To make the dough combine the first 7 ingredients with a dough hook on a mixmaster and knead for 10 minutes until the dough is smooth and elastic. Divide the dough into 10 equal portions and form into small balls. Alternatively, you can combine the ingredients in a bowl and knead vigorously for 15-20 minutes until smooth and elastic. Using the palms of your hands, flatten and stretch the balls of dough balls to make sausages 20 to 25 centimetres long. Flatten one of the ends into a hood shape. Wrap it around the other end and pinch to seal. Place each bagel on an individual square of baking paper to make it easier to move them later. Scatter over some flour, then cover with cling film and allow them to rise for one hour at a warm room temperature. Preheat the oven to 220 degrees Celsius. Mix the potato starch into a cup of cold water, then dissolve it with the rest of the water, and remaining 1 tbs of rice malt syrup and 2 tbs of salt in a large saucepan. Bring to a rolling boil and then lower the heat so the water is just simmering. Drop the bagels into the water. After about one minute, turn them over and cook for another 30 seconds. Take them out using a slotted spoon and place them on a baking tray lined with baking paper. Finally, sprinkle the seeds over the damp bagel. Place the tray of bagels in the oven, lower the temperature to 210 degrees Celsius and bake for 20 to 25 minutes, until they start to brown. This recipe was adapted from the traditional bagel recipe in 'New York Cult Recipes'.

Details

Prep time: 1 hour 15 mins Cook time: 25 mins Total time: 1 hour 40 mins Yield: 10 bagels