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5 from 1 vote

multi seed bagels

Course Bread
Cuisine Central European
Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Servings 8
Author Richard Bewley

Ingredients

  • 2 teaspoons 7g easy bake yeast
  • 450 g strong white bread flour
  • 300 ml warm water
  • 1 1/2 tablespoons granulated sugar
  • 1 1/2 teaspoon sea salt
  • 4 tablespoons mixed seeds, poppy, fennel, caraway, black onion, sesame, golden linseed

egg wash (optional)

  • 1 x egg, beaten
  • splash semi-skimmed milk

Instructions

  • Add 1 1/2 tablespoon granulated sugar and the dried easy bake yeast to a small bowl, and pour over 100 ml warm water and allow to stand for for 5 minutes. Then stir until all the sugar and yeast has fully dissolved.
  • Next, add the flour, salt, and 3 tbsp of the mixed seeds into a large mixing bowl. Blend the dry ingredients thoroughly using a bell whisk and form a well in the centre.
  • Pour in the sugar and yeast mixture, followed by the remaining 200 ml warm water. Using a silicone spatula (or wooden spoon), fold together until you have formed a dough ball.
  • Turn onto a lightly flour dusted silicone mat or lightly floured work surface, and knead dough for approximately 10 minutes, or until dough feels smooth and elastic. Place dough in a clean and lightly oiled bowl and cover with cling film and leave to prove for an hour in a warm place (such as an airing cupboard), until dough has doubled in size.
  • Punch dough down, and leave to rest for 5-10 minutes.
  • Weigh the dough, and divide by half, then cut each section into quarters. You can either divide by instinct, or use scales throughout (as a tip, cover scales with lightly greased cling film to stop dough sticking to base of scales).
  • Shape each dough segment into a round ball, and flatten against the work surface. Either using the handle of a wooden spoon or spatula, or a lightly floured finger, create a hole in the middle of about 3 cm wide.
  • Cover the dough with a damp clean tea towel for a further 10 minutes.
  • Preheat oven to 200C (or 220C if not fan assisted).
  • Bring a large deep frying pan of water to the boil, and add a further tablespoon of sugar and 2 teaspoons salt to the water until in has dissolved. With the water simmering, carefully place each bagel into the water for 1-2 mins, then turn over only bagels have slightly puffed and a skin formed. Remove with slotted spoon and drain off any excess water.
  • Place on a silicone baking mat or lightly oiled parchment paper, then brush with a simple egg wash.
  • Sprinkle over the remaining seed mix, plus a pinch of coarse sea salt and gentle press into the top of the bagel.
  • Bake in the oven for 20-25 mins or until golden brown, then turn out onto a wire rack to cool down.
  • Enjoy with your favourite filling.

Recipe Notes

To make an egg wash is very simple- beat an egg with approximately 1 tablespoon milk, and whisk until yellow and thorough mixed. The less liquid added to the egg, the darker the egg wash.