Saturday, 17 March 2012
Beautiful bagels for a beautiful life
The last time I posted something was almost two years ago. It's hard to believe that I'm back again - actually I just felt that I must continue writing this blog. Of course I've been cooking as much as before all this time, you could never separate me from the kitchen.
Last week baking these bagels (that have the honour to be my first come back recipe) changed everything. They were so delicious and lovely so that I couldn't keep the recipe only to myself. The pictures really speak for themselves, who could resist such adorable creatures as these little bagels? :)
Baking them surprised me, because I thought it would be much more complicated. Actually it turned out to be a lot of fun - especially the part of the process when you boil them in the water. It became my new favourite "home baked bread" recipe. Why to buy those bagels from market, whose ingredients are suspectable (and probably not that natural anymore), when you can experience the joy of making them yourself?
Well, I recommend you to start baking and feel the special kind of happiness that only self-made bread can bring :) And I recommend you to use organic ingredients, whenever you can. Oh and one thing, I made these bagels a bit more different from the mainstream not using only wheat flour, but making my own mixture. Turned out tasty with a good texture, and a bit more vital!
This one is a real beauty, but it "lost" its hole in the oven :D
about 16 pieces
5 dl water
2 1/2 tsp himalayan salt
2 tbsp brown sugar
3 tbsp rape seed oil or any vegetable oil of good quality
2 dl buckwheat flour
4 dl wholewheat barley flour
6 dl wholewheat flour
(1 dl oatmeal)
For boiling them
water and a big kettle
3 tbsp agave syrup
2-3 tbsp himalayan salt
For the "topping"
sesame seeds about 2 dl
oatmeal about 2-3 dl
1. Warm up the water to the temperature of your hand. Let then yeast melt into it. Add sugar, salt and oil, then add the flours and oatmeal mixing together all the time. You can add more flour if the dough stays too sticky, but remember to leave it a bit more softer than normally when you bake bread. Let the dough rise in a warm place so that it doubles.
2. Warm the oven to 225°C. Take to baking sheets and cover them with baking paper.
3. Knead the dough with some flour a little bit, then deal it to 16 pieces or less, if you want BIG bagels. Make "breadrolls", then push a hole into the middle of them and push your whole finger through and let the bagel roll a bit around your finger until the hole is big enough.
4. Boil water with agave syrup and salt (make sure there's enough water) in a big kettle. Add bagels to the water. When they rise to the surface, boil them from both sides 1-2 minutes, then move to the baking sheet. It's good to use a ladle with holes.
5. Pour the sesame seeds onto one plate and the oatmeal to another. Roll the bagels in the topping you wish, then put back to the baking sheet. Whean ready, bake in the oven for about 20 minutes, until ready.
6. Eat them fresh from the oven or let them cool down. If you let them cool down, cut into a half toast them before eating. Fill with anything you like, cream cheese is the classic option but I must say that you can use your imagination - I found out they were lovely with some peanut butter, honey and sliced banana. Of course it depends on the fact if you wish to eat them with a salty or sweet filling. Then, just enjoy!