Nut & Seed Bagels
- 480 g plain flour
- 2 teaspoons dry yeast
- 1 1/2 tablespoons honey
- 2 tablespoons seeds of your choice (pumpkin, sunflower and flax for me!)
- 1 tablespoon mixed nuts, chopped roughly
- 300 ml warm water
- 1 teaspoon salt
Preparation time 5mins
Cooking time 95mins
Mix the yeast, honey and the warm water gently in a bowl and let sit for about 5 minutes.
Add the salt, seeds and nuts to the flour in a large bowl (I used an electric mixer so used the bowl on that) and add the yeast mixture.
Mix slowly until the dough comes together then increase the speed (or elbow grease!) to medium for about 5 minute, 10 by hand, until the dough is smooth and elastic.
Place the ball of dough in a lightly greased bowl, cover with a damp tea towel or cling film and let rise for about an hour. If you can leave the dough at room temperature the yeast-y flavour will develop a little more than if you encourage the dough to rise by putting it in a warm place.
Preheat your oven to 210C (fan oven)
Once the dough has risen, knock it back and divide into 8 equal lumps.
Gently roll each portion into a ball, flatten slightly and poke a finger through the middle. Work your way around the dough to stretch it out from the hole to make a bagel-y shape.
Place bagels on a baking sheet lined with greaseproof paper.
Leave the shaped bagels to rise again for about 20 minutes.
While your bagels are rising for the last time, bring a deep pan of water to the boil. Once your pan of water has boiled, drop the bagels in one at a time allowing each side to boil for around 30 seconds and return to your baking tray.
Bake the bagels for around 15 minutes or until golden brown.