Monday, 20 May 2013

Double Chocolate and Walnut Bagels

I saw this recipe for chocolate chip and granola bagels a couple of weeks ago, and have been itching to bake them ever since. However, when I raided the cupboards this weekend I couldn't find any granola or chocolate chips... but what I did find was a bag of walnuts and some left over Easter chocolate (a Milkybar cow and an Aero lamb to be precise) and ended up with these amazing double chocolate and walnut bagels instead!

1 1/2 cup warm water
1 1/2 tablespoons sugar
2 teaspoons active dry yeast
3 1/4 cups bread flour
1/4 cup cocoa powder
1 1/2 teaspoons salt
1/2 cup mixed chocolate pieces
1/2 cup chopped walnuts
1 egg

Dissolve the sugar into the water in a small bowl and add the yeast. Put this to one side for 5 minutes to activate. In a large mixing bowl, combine the flour, cocoa, salt, chocolate pieces and walnuts. Pour in the yeast mixture and stir until a crumbly dough forms. Turn out onto a floured surface and knead for at least 5 minutes until the dough starts to turn elastic-like. Place the dough in a lightly oiled bowl, cover and leave to rise in a warm area for an hour.

Once the dough has risen, turn the dough out onto a lightly floured surface and divide into eight equal pieces. Shape each piece into a ball and make a hole in the centre to make your bagel shapes, and leave to rest for 10 minutes on your baking tray. Fill a pan with enough water for the bagels to float in and bring to a boil. Once the water is boiling, boil the bagels, one at a time, for 45-60 seconds on each side, then return to your baking tray.

Whisk the egg in a small bowl and use this to glaze the top of each bagel before baking at 220c for 20 minutes.

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