These seeded-bagels taste so delicious with all your favourite seeds and even better with butter or cream cheese.
BAGELS (for 10 pieces)
Ingredients:
100g Sourdough surplus
510g WBF
300g water
7g salt
20g milled Flax seeds
100g Sunflower seeds
0.5 tsp baking powder
1 tsb sugar
Toppings: (OPTIONAL)
White & black sesame seeds
Linseeds
Method:
1. Mix the flour, sourdough surplus, water and salt together and knead by hand till you get a smooth dough. [Tip: If dough appears sticky, add more flour, in 10g increments till it’s non-sticky.]
2. Knead for 10 mins till it’s smooth and round off in the bowl. Rest for 30 mins.
3. Divide dough on floured surface into 10 pieces of 90g each and roll into balls.
4. Poke a hole in the centre of each ball and enlarge the hole to about 5cm (2 inch) diameter using your fingers to shape into a ring. (see video on my instagram account).
5. Arrange the pieces on a greased tray, spaced at 2 cm apart to provide for the growth in size (see picture) as they proof for 3-4 hours in a warm place.(Check out video in my Instagram account)
6. When proofing is done, prepare a boiling pot of water, add sugar and baking powder.
7. Carefully lift one uncooked bagel and slowly put into the boiling water till it floats up. Drain with a slotted spoon and cool.
8. Do the same for all the other bagels.
9. Meantime, preheat the oven to 230 deg C.
10. If using toppings, arrange seeds in a bowl and coat each bagels on one side and then place them in a greased tray, seeded side upwards, spaced a little apart to allow for more growth in size.
11. Bake for 20-25 mins till golden brown. ENJOY!
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