THE PERFECT (OIL-FREE) BAGELS

 

INGREDIENTS:
1 YEAST SACHET
1 TBSP SUGAR
1 TSP SALT
300 ML WARM WATER
450G PLAIN FLOUR
TOPPINGS OF CHOICE

TOPPINGS AS PICTURED:

SESAME BAGELS
SALT, PEPPER, SESAME SEEDS.

CHEESE & CHIVE BAGELS
NUTRITIONAL YEAST, GARLIC POWDER, ONION POWDER, SALT, PEPPER, DRIED CHIVES

METHOD:

  1. COMBINE YEAST SACHET AND SUGAR IN A BOWL, THEN ADD 100ML WARM WATER AND LET SIT FOR 10 MINUTES (UNTIL FROTHY)
  2. ADD THE REST OF THE WARM WATER AND THE SALT.
  3. ADD THE FLOUR SLOWLY, MIXING CONSTANTLY UNTIL THE FLOUR IS COMBINED WITH THE MIXTURE AND THE DOUGH IS NO LONGER A STICKY TEXTURE.
  4. KNEAD THE DOUGH FOR 5 MINUTES AND THEN PLACE THE BALL OF DOUGH IN A BOWL AND COVER IT AND LET IT SIT FOR ONE HOUR SO THAT THE DOUGH WILL DOUBLE IN SIZE.
  5. PUNCH THE DOUGH AND LET SIT FOR A FURTHER TEN MINUTES.
  6. SEPARATE THE DOUGH IN TO 5 OR 6 BALLS AND SHAPE IN TO BAGELS BY FLOURING YOUR HANDS, CREATING A HOLE IN THE CENTRE AND FORMING THE ‘BAGEL SHAPE’ 
  7. BOIL A POT OF WATER AND PREHEAT THE OVEN TO 200 DEGREES CELSIUS.
  8. ONCE THE WATER HAS BOILED, REDUCE THE HEAT TO MEDIUM AND PLACE THE BAGELS IN THE WATER USING A SLOTTED SPOON AND BOIL FOR 1 MINUTE. THEN FLIP THE BAGELS AND BOIL THE OTHER SIDE FOR 1 MINUTE. (I DID ONE BAGEL AT A TIME, BUT YOU CAN DO MORE THAN THAT IF YOU WISH)
  9. REMOVE THE BAGELS FROM THE WATER AND PLACE THEM ON A BAKING TRAY LINED WITH PARCHMENT PAPER.
  10. ADD THE TOPPINGS NOW AS THEY WILL STICK TO THE WET DOUGH.
  11. PLACE THE BAGELS IN THE OVEN FOR 20 MINS OR UNTIL THEY ARE GOLDEN BROWN.
  12. REMOVE FROM OVEN AND COOL ON A WIRE RACK.
  13. ENJOY THEM WITH YOUR FAVOURITE FILLINGS OR ON THEIR OWN!

NUTRITIONAL INFORMATION
(1 SERVING)

CALORIES: 337
ENERGY (KJ) : 1408
PROTEIN: 11.9g
CARBOHYDRATES: 70.5g
FAT: 1.1g
SODIUM: 418mg

83% CARBS
14% PROTEIN
3% FAT

 

Follow:
Share: