The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/25895/nori-bagels-and-matcha-tea-bagels

LifestyleFOOD.com.au

You will never want plain bagels again once you've tried these amazing new flavours.

Ingredients

  • Furikake seasoning

  • 2/3 cup toasted nori sheets, finely chopped

  • ½ cup white sesame seeds

  • ½ cup black sesame seeds

  • 2 cups, loosely packed, dried bonito flakes

  • 2 tsp of caster sugar

  • Nori seaweed bagels

  • 2 tsp dry yeast

  • 1 ½ tbs caster sugar

  • 1¼ cups warm water

  • 3 ½ cups bread flour, extra for kneading

  • 1 ½ teaspoons salt

  • ½ cup toasted nori sheets, chopped into small pieces

  • Egg wash (egg and milk)

  • Matcha bagels with sweet red bean filling

  • 2 tsp dry yeast

  • 1 ½ tbs caster sugar

  • 1¼ cups warm water

  • 3 ½ cups bread flour, extra for kneading

  • 1 ½ teaspoons salt

  • 5g matcha powder

  • 500g fine sweet red bean paste

  • Bread basket

  • 14g dry yeast

  • 4 tsp caster sugar

  • 2 cup warm water

  • 6 cups bread flour

  • 2 teaspoon salt

  • 2 tbsp olive oil

  • 2 eggs, for egg wash

  • Poppy seeds for decoration

  • For boiling bagels

  • Water

  • 1-2 tbsp honey

Method

  • 1.

    For the furikake seasoning, preheat the oven to 180°C. using scissors, roughly cut the nori sheets into strips. Spread the strips onto a baking tray and toast in the oven for 5-10 minutes. Keep an eye on the nori while in the oven.Once toasted, cut the strips roughly into smaller pieces and place into the mill attachment of a food processor. Process the toasted nori until finely chopped. In a dry pan, gently toast the sesame seeds. Take off the heat to cool. In a mixing bowl, combine the sesame seeds, nori seaweed, sugar and bonito flakes. Set aside for coating the nori seaweed bagels.

  • 2.

    For the nori seaweed bagels, combine ½ of the water with caster sugar and yeast in a small mixing bowl and leave to foam. In a separate mixing bowl, combine the flour, salt and nori seaweed. Make a well in the flour mix, pour in the yeast mixture. Add the remaining water to the mixture, a tablespoon at a time. Mix and stir in the rest of the water as needed. Add enough water to make a moist and firm dough. Turn the dough out onto a floured surface; knead the dough until it is smooth and elastic. Lightly oil a large bowl and turn the dough in the bowl to coat. Cover the bowl with a damp tea towel and let rise in a warm place (up to 1 hour until doubled in size). You can rise in a low warm oven if needed. Punch down the dough. Divide up the dough into 6 even portions; weigh out onto a scale (80-100g). Shape each piece of dough into a ball, pinching the edges towards the centre. With the seam side down, gently roll the ball onto the countertop to get a round ball. Using your finger, poke a hole through the centre of the ball, and roll the “donut” shape against the palm of your other hand to smooth out the shape. Place the shaped bagel on a cookie sheet lined with baking paper. Repeat with the remaining portions of dough. Cover the shaped dough with a tea towel and let rest for 10 minutes. Preheat oven to 220°C. Bring a large pot of water and honey to the boil. Reduce to a simmer. Using a slotted spoon lower the bagels into the water (3 or 4 or as many as the pot can fit). Set a timer for 2 minutes. Let the bagels sit in the water for 2 minutes. Then flip them over to cook on the other side for another 2 minutes. Remove from the water onto a cooling rack to drain. Quickly roll the boiled bagels in the cooled furikake mix. Transfer the coated bagels onto a baking sheet lined with baking paper.  Bake for 20 minutes, until golden brown. Cool on a cooling rack.

  • 3.

    For the matcha bagels with sweet red bean filling, add ½ cup of the warm water, sugar and yeast to a bowl. Let it sit for five minutes, and then stir the mixture, until the sugar dissolves in the water. In a large bowl, mix the flour and matcha powder. Make a well in the flour mix, pour in the yeast mixture. Add the remaining water, 1/3 of a cup at a time. Mix and stir in the rest of the water as needed. Add enough water to make a moist and firm dough. Turn the dough out onto a floured surface; knead the dough until it is smooth and elastic. Lightly oil a large bowl and turn the dough in the bowl to coat. Cover the bowl with a damp tea towel and let rise in a warm place (up to 1 hour until doubled in size). You can rise in a low warm oven if needed. Punch down the dough. Divide up the dough into 6 even portions; weigh out onto a scale (80-100g). Roll each piece out to form a rectangular shape.

  • 4.

    Spread a layer of the red bean paste onto the dough. Roll the dough up and join the ends of the dough to form a ring. Smooth the join and ring shape by gently rolling the dough on the bench top. Place the shaped bagel on a cookie sheet lined with baking paper. Repeat with the remaining portions of dough. Cover the shaped dough with a tea towel and let rest for 10 minutes. Preheat oven to 220°C. Bring a large pot of water and honey to the boil. Reduce to a simmer. Using a slotted spoon lower the bagels into the water (3 or 4 or as many as the pot can fit). Set a timer for 2 minutes. Let the bagels sit in the water for 2 minutes. Then flip them over to cook on the other side for another 2 minutes. Remove from the water onto a cooling rack to drain. Bake for 20 minutes, until golden brown. Cool on a cooling rack.

  • 5.

    For the bread basket, combine warm water, sugar and yeast. Let it sit for five minutes, and then stir the mixture. To a large bowl, add flour and salt. Make a well add in the flour and add the yeast mixture and oil. Knead dough until elastic and smooth. Place the dough in a lightly oiled bowl and cover with a tea towel and leave to rise in a warm place (up to 1hour or until doubled in size). Cover a large square baking tin with aluminum foil. Place the covered pan upside down on a baking sheet and grease the foil. Punch the dough down. Preheat the oven to 200°C. Take small portions of the dough and roll out a long rectangle, approximately 3-5mm thick. Cut the rectangle into long 2cm strips. Take one strip and roll back and forth to form a ‘rope”. Flatten the rope slightly. Repeat with remaining portions of dough. Lay the strips over the covered baking tin, crossing one over the other forming a “lattice” like pattern on the top of the tin. Repeat with the remaining portions of dough.

  • 6.

    Weave the “ropes” in and out the 6 main ropes, weaving a basket. Repeat until the entire tin is covered. Trim any excess pieces of dough with a knife. In a small bowl, beat the two eggs to make an egg wash. Roll 4 extra pieces of dough, ensuring the pieces are as long as the sides of the baking tin. Gently twist each piece. Ensure that the twisted rope pieces are the same length as the sides of the tin. These twisted pieces will form the outer edge of the basket. Brush the bottom edge of the basket and “glue” on each of these twisted pieces.

  • 7.

    Brush more egg wash over the basket, brushing horizontally following the direction of the weaves. Sprinkle on poppy and sesame seeds. Bake for 20-25 minutes until golden. Once cooked, carefully remove the bread basket from the tin. Place the cooked bagels into the cooled basket and place the lid on top.

Nutritional information

Nutritional analysis per serving (26 servings)

  • Energy 364kj
  • Fat Total 9g
  • Saturated Fat 1g
  • Protein 13g
  • Carbohydrate 57g
  • Sugar 4g
  • Sodium 756mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Notes

This recipe has not been edited or tested by the Bake Off Food Department

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