Brunch Bagels

(pumpkin seed/cinnamon and raisin)

These are perfect for breakfast, brunch even lunch. Whether your going for savoury or sweet or both. 


I used one recipe and spilt the dough into two. Creating plain pumpkin seed topped bagels and cinnamon and raisin. 


Now, I don't know whether it was my yeast or what it was but at the first stage when the yeast, sugar and warm water are put together to froth up.... mine decided to be lazy and not really do much. I think this was why my dough didn't rise much and subsequently they weren't the lightest of bagels. 


 However, in my defence they still tasted good and were soft enough for the first day. 

• Ingredients:
• 7g sachet- Dried yeast
• 4 tbsp- Sugar
• 2 tsp- Salt
• 450g- Bread flour ( I substituted in 150g wholemeal bread flour to make it that bit healthier) 
• Pumpkin, poppy, fennel and/or sesame seeds to sprinkle on top (optional)
• 1tsp- Cinnamon 
• Handful of raisins 
• 
  
• Method:

1) Put the yeast and 1tbsp sugar into a large bowl and add 100ml warm water.
Leave for 10 minutes until frothy





2) Add in 200ml of warm water, then stir in the salt and half the flour.
Keep adding the remaining flour until its forms a dough (may not need all the flour) 


3) Separate the dough in half if making cinnamon and raising and plain bagels.

4) Add the cinnamon and raisins to one half.

5) Knead the dough for 10 minutes.

6) Then cover with cling film and leave in a warm place for 1hour (it should double in size... mine unfortunately didn't though) 

7)Heat your oven to 220C.

8) On a lightly floured surface, divide your dough into 8-10pieces.

9) Make into a ball, then stick a wooden spoon through the middle and twirl the bagel round the spoon to get a 3cm hole.

10) Whilst doing the rest put a pan on with boiling water.

11) Then drop the bagels into the water. Cook for 1-2mins each side.

12) take out and add seed toppings (optional) 

13) Put in the oven and bake for 25minutes.