Product used in the recipe - Rainbow Seaweed Seasoning - Chickpea Miso & Crunchy Sesame
Makes 8 bagels
Ingredients
500g of Bread Flour (3.5 cups)
23g white sugar (1.5 tablespoons)
10g instant dried yeast
320mL of warm water (~30 degrees Celsius)
2 tbsp Alg Rainbow Seaweed Seasoning
Suggested bagel fillings:
Smoked salmon, cream cheese, capers, dill, grated carrot and cucumber
Egg and mayo salad
Tomato, onion, cream cheese and avocado
Chicken and avocado
Steps
- Combine the yeast, sugar and warm water together. DO NOT mix and let sit for 5 minutes. Whisk together after 5 minutes.
- In a large bowl, whisk together flour and salt. Add in yeast mixture and incorporate it into a rough dough by hand.
- Knead with stand mixer on medium speed for 10 minutes OR Knead with hands for 15 minutes until the dough becomes elastic and smooth.
- Place into a large oiled bowl, cover with a damp towel in a warm area and let rest for an hour.
- After the dough has rested, punch down the dough and turn it out onto a work surface, divide into 8 equal pieces and let it rest and rise.
- Preheat oven to 220 degrees Celsius, bring 2 large pots of water to boil, and prepare egg wash (egg and 1 tbsp of water whisked together).
- Once the dough has rested and risen, punch down the dough and turn it out lightly to a work surface, divide the dough into 9 equal parts, shape each piece by rolling into a ball and let rest.
- After the dough has been rested, pinch fingers through the middle of the ball and twirl to enlarge the hole (about an inch).
- Reduce boiling water to a simmer. Carefully place bagels in the water, do not overcrowd the pot, as bagels will expand.
- Boil for 2 minutes per side. After boiling, place bagels into a parchment-lined sheet pan. Repeat until all bagels have been boiled.
- Brush each bagel with egg wash, add Alg’s Rainbow Seaweed Seasoning
- Bake for 20 minutes until golden brown.
- Remove from oven and allow to cool.
- Cut bagels from the side and fill with your favourite filling!