The perfect mix of savoury and sweet bagels for your next bread basket.
Dough 1 – make 2 sets of bagel dough. Mix the water and sugar together, add the yeast and stir to activate. Let sit for 5-10 minutes to fully activate. Sift in the flour and stir to combine (in one dough add the ground fennel seeds, in the other add 4-5 blueberries). Give the dough a quick kneed until just combined, place in oiled bowl and sit in proving drawer. Prove until doubled in size.
Dough 2 – bread bowl. Mix the water and sugar together, add the yeast and stir to activate. Let sit for 5-10 minutes to fully activate. Gradually add the flour and mix till combined. Knead the dough till tacky. Place in oiled bowel and prove for 30 minutes in proving drawer.
For the bagels, place water and treacle in a large pan, put on a high heat.Preheat oven to 180°C. For the savory bagels divide the dough into 6 portions and roll into snakes. Wrap each snake around your hand and roll the join to seal (use a little water to help join the ends). Place on oiled baking paper and cover with oiled glad wrap, return to proving drawer for another 10 minutes. When placing the bagels under cling film, ensure it is oiled or they will stick. For the sweet bagels, divide and roll into flat sheets about 2 cm thick. Place several blueberries in each and fold in half, use some water to seal. Twist the bagel like a rope and join the ends. Place on oiled baking paper and cover with oiled glad wrap, return to proving drawer for 10 minutes. When placing the bagels under cling film, ensure it is oiled or they will stick. When the water is at a rolling simmer add the bagels in 1 at a time using a slotted spoon or similar. Boil for 30 seconds each side and transfer to cooling rack. Give the savory bagels and egg white wash and coat with the fennel, garlic and onion mixture. Coat the blueberry bagels with milk wash gently. Bake for 20-30 minutes.
For the bread basket, remove the bread dough from proving drawer and punch gently (removing gas). Use a rolling pin to flatten out the dough and cut into strips. Using a large well-oiled mixing bowl as a mold; construct a lattice with the strips. Cut around the bottom of the bowl and use one final strip to finish the edge. Do a handle if you have time Prove on the mold for 10 minutes. Brush with milk gently and bake for 20 minutes, checking after 15.
Nutritional analysis per serving (18 servings)
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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This recipe has not been edited or tested by the Bake Off Food Department
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