Sesame and Pumpkin Seed Bagels

Today I made Sesame and Pumpkin Seed Bagels

I don't use the word magical lightly, but there really is something wondrous about making bagels at home. Maybe it's the shape. I think everyone understands a loaf of bread, but the round shape with a hole ... well, it seems like a whole lot more work than simply plopping some dough in a loaf pan. But it's not. Really. Try making just one batch of these, and I'm sure you'll have the process down. And while a plain homemade bagel is still plain magical, adding toppings is Gandalf fighting the Balrog magic. It's real level-up stuff, folks. Get your shape just right and lay down a variety of toppings, and people will not believe you made them. For this recipe I use Sesame Seeds and Pumpkin but you can fee free to top these beauties however you see fit.

Ingredients:

(Makes 10) 

• 450g Strong Bread Flour 
• 2 Tablespoons Salt 
• 250mls Warm Water 
• 7g Sachet Fast Acting Yeast 
• 2 Tablespoons Clear Honey 
• 1 Tablespoon Vegetable Oil 
• 1 Egg White, beaten 
• Sesame Seeds 
• Pumpkin Seeds 
• 1 Tablespoon Bicarbonate of Soda

Instructions:

1. Sift the flour and salt into a large mixing bowl and leave to one side. 

2. Measure 250ml/9fl oz Warm Water in a measuring jug and then stir in the honey and oil and yeast. Leave for five minutes to allow the yeast to start to activate. Make a well and pour into Flour mixture.

3. Bring the dough together with your hands. Turn the dough out onto a clean, dry and floured work surface. Start kneading the dough, stretching it away with the palm of one hand and folding it back again with the other.

4.  Knead for approximately 10 minutes, adding more flour if the dough becomes too sticky. Continue kneading until the dough is firm and elastic. Place in an oiled bowel and cover with cling film. Place in a warm dark warm place for 45-60 minutes.

5. The dough will have doubled in size and small bubbles with be visible within the dough. The yeast will have metabolised the sugars in the honey and produced Carbon Dioxide. This causes the dough to rise.

6. You need to knock back the dough then place it on to a floured surface and knead for 2-3 minutes. Roll into a long even sausage shape. 

7. Using a dough cutter or sharp knife cut the dough into 10 even sections. I normally weigh each part to make sure they are all roughly the same size. Mine were in and around 80g. 

8. Roll each slice into a perfectly round ball, trying to avoid any cracks or unevenness. 

9. Place the dough balls on to two oiled baking sheets that are lined with baking parchment or a baking mat. Cover loosely in an oiled piece of cling film and place back into your dark, warm palce for 15-20 minutes. 

10. The dough balls will have risen again slightly. Place them onto a floured surface at three or four at a time. 

12. Using a floured finger press down into the center of each dough ball and move your finger around slightly to form the ever important Bagel hole. 

13. In a large pan of boiling water place the tablespoon of Bicarbonate of Soda and stir through. Place the Bagels into the boiling water three or four at a time and cook for 2-4 minutes, flipping them half way through - The longer you leave them simmer the chewier your Bagel. I like mine slightly on the chewier side so I give them two minutes on each side.

14. Remove the Bagels from the water and pat dry on either side with kitchen town to remove any excess water. Place back on the oiled baking trays.

15. Beat the Egg White and get your Seeds of choice ready. Using a pastry brush, coat the Bagels in the Egg White. Then generously cover each one with the seeds. Adding as much or as little as you like.

16. Bake in a preheated oven at 200C for fifteen minutes until golden brown then turn them upside down for a further ten minutes to cook the bases. Transfer to a wire rack to cool before serving.

"Baking Bread"