Tuesday, 29 October 2013

Spring Onion and Chive Bagels

Bagels are totally underrated. I love them; sweet or savory, I'm not fussy. These didn't last long in our house, being eaten for breakfast and lunch. The spring onions give a subtle taste to the dough but if you want something a little stronger, try adding a little chopped garlic and chilli to the dough 0 it'll give it a good kick then too!

1 1/4 cup warm water
1 1/2 tbsp sugar
2 tsp (one package) active dry yeast
3 1/2 cups bread flour
1/2 tsp salt
8-10 spring onions, halved lengthways and chopped
4 tbsp fresh chives, chopped
1 egg
Black pepper

In a small bowl, combine the water and sugar and stir to dissolve. Pour in the yeast and allow this to sit for 6-8 minutes.

In a large mixing bowl, whisk together the flour and 1 1/2 teaspoon salt. Once the yeast mixture has had time to activate, pour it in to the flour mixture and stir until a crumbly dough forms. Turn out onto a floured surface and knead for 2-3 minutes. Scatter the chopped spring onions and chives over the dough and knead these in for a further 5 minutes, until the dough begins to become elastic-like. Place the dough in a lightly oiled bowl, cover and allow to rise in a warm place for 1 hour.

After it has risen, turn the dough out onto a lightly floured surface and divide into eight equal pieces. Shape the pieces into a ball and press your finger through to form the centre hole. Once you have shaped all the bagels, allow them to rest for 10 minutes or so.

Pre-heat your oven to 220c and bring a large saucepan of water to the boil on a hob.

Place the rested bagels into the boiling water, a couple at a time. They should float. Let them cook for 45 seconds to 1 minute on each side, then remove to a lined baking sheet.

Whisk the egg plus 1 teaspoon water in a small bowl and brush this over each bagel before sprinkling with a little black pepper baking for 20 minutes.

These are great sliced and toasted then topped with cream cheese!

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