I love discovering new challenges within the blogging world, ensuring that I always get to try out something new and never made by me before. Take, for example the other day. Whilst reading about Helen at Fuss Free Flavours WASTE NOT WANT NOT 5 FLOUR LOAF, I discovered the TWELVE LOAVES challenge.
The theme of the challenge is to bake your own bread from scratch and this month the added ingredients to your loaf are to be nuts, seeds or grains. You could use all three or a combination of a couple of them. There are 3 hosts who are as follows…….
One thing I have always wanted to make ever since visiting New York on my last ever holiday before children was the “everything” bagel. That bagel has stayed with me ever since and I have never found anything quite like it over here in the same way that I have yet to find my ultimate Reuben sandwich although I am pretty sure there are places I would find them in London now if I tried hard enough.
The “everything” bagel I remember had the perfect topping. Seeds galore with scrunch, texture and seasoning I could never quite place.
After doing a bit of research I discovered Serious Eats asks and answers the “everything” question HERE. And the question they raise is one of salt. I approve but suppose that some may not. After all there is salt in the dough. But a good pinch of crunchy Maldon sea salt finishes it off perfectly for me. As for the garlic powder. Well, a complete revelation. I now fully appreciate the secret savoury hit it is.
My only concern about making them was that so many recipes had long and time consuming techniques. I just wanted something to work well without to much hassle and I think the recipe I discovered has proved to be a winner, albeit with a few changes and adaptations made on my part. But then surely that is what cooking is all about……making something that is personal to you and your tastes. Evoking memories of New York at the same time……….
The recipe I have adapted comes from The Baker Chick. She is a New York based actress which seemed to tie in perfectly with the re-creation of my bagel. She also talks of the need to make bagels without too many long processes. Just what I need. And I like her name. Audra.
Multiseed Whole & White Bagels
Ingredients :- Makes 10-12 medium sized bagels
260g strong white flour
200g wholemeal plain flour
2 sachets instant dried yeast
300ml tepid water ( I heat mine in the microwave for 30 seconds)
1 egg for the egg wash glaze
Everything toppings :-
1tsp Maldon sea salt broken into smaller flakes, 1tsp garlic powder, 4tsp sesame seeds, 4tsp sunflower seeds roughly chopped, 4tsp pumpkin seeds roughly chopped.Mix them all together in a bowl.
Place the flours, salt and yeast in the bowl of a Kitchen Aid/Kenwood mixer with the dough hook attached then add the water. Or place ingredients in a large bowl and add the water. Either way, knead for about 8 minutes.
Leave the dough to rise for at least an hour in a bowl covered with a tea towel.
Roll the dough into a long cylinder shape and cut it into 10 -12 pieces. Roll the dough into balls and let it rest for 5 minutes.
Then flatten each dough ball with your hand and use your thumb to make a hole in the middle, pushing the dough hole to form a smooth edge. Let them rest covered by a tea towel for 10 minutes.
Heat a large saucepan filled with water to the top. Add a teaspoon of salt and bring it to the boil.Then turn it down to a simmer.
Add the bagels for 30 seconds, no more than 2 or 3 at a time. Turn them over half way through then scoop them out and place on a baking tray lined with baking parchment.
Pre-heat the oven to 200 degrees.
Brush the bagels with egg wash and top with the seeded mixture.
Bake for 25-30 minutes.
Best eaten warm straight from the oven.