Try these delicious bagel flavours by Liesel from The Great Australian Bake Off.
For the bread basket dough, sprinkle the yeast over the warm water in a small bowl, and add a pinch of sugar. Stir to dissolve the yeast and let stand until you see a thin frothy layer across the top. Whisk together 4 cups of the flour, sugar, and salt in a bowl. Make a well in the centre of the flour; add the eggs, egg yolk, and oil. Whisk these together to form a slurry, pulling in a little flour from the sides of the bowl. Pour the yeast mixture over the egg slurry and knead till you get soft, smooth dough that can be shaped into a ball, keep adding flour in between if it is too sticky. Place the dough in an oiled bowl, cover with plastic wrap, and place in proving oven.
Heat oven at 180°C fan forced. Let the dough rise until doubled in bulk, about 1 1/2 hours
Take a heatproof bowl and spray with canola oil, keep bowl aside. Once the dough has risen, roll out the dough into a 1/2" thick, rectangle shape of about 450x300mm. Cut into strips of about 1” thick (length – 300mm), keeping a few lengths aside for the rim. Start laying strips of dough onto bowl, on top a lined baking tray, overlapping each piece and pressing together, strips should overhang bowl by about 80-100mm when straight. Lay rim dough underneath strips, pinching together ends. Spiral strips around bowl and pinch ends to the rim dough
Brush every 3rd spiraled strip with egg white and sprinkle poppy seeds on. Egg wash the remainder of the basket. Bake for 20 minutes or until golden brown. Once the basket is cooled, remove from bowl carefully.
For the bagel dough, (sweet bagel ingredients added in brackets), tip the yeast and sugar into a medium bowl, and pour over 100ml warm water, mix through. Leave for 10 mins in a warm place until the mixture becomes frothy. Pour 200ml warm water into the bowl, then stir in the salt, (cinnamon for sweet) and half the flour. Keep adding the remaining flour slowly and mix with your hands until you have a soft, but not sticky dough. Knead for 5 minutes until the dough feels smooth and elastic. Divide dough into 2 portions and flatten 1 portion to flat, add blended spinach (cranberries and freeze dried strawberry for sweet) food colouring to one portion and knead through for a further 5 minutes. (For sweet bagels, knead craisins in through the un-coloured dough).
Shape into a ball and put in a clean, lightly oiled bowl, cover loosely with cling film and leave in a warm place until doubled in size – approximately one hour. Roll out coloured dough on a lightly floured surface into a rectangle shape to about 15-20mm thick, roll out un-coloured dough beside it to achieve a similar size and shape. Move dough onto a lined baking pan, one on top of the other, cover loosely with cling wrap and place in a proving drawer for 20-30 minutes.
On a lightly floured surface, cut strips of the dough (from longer side) at about 1 ½ to 2” thick. Lightly twist strip of dough so the colours are spiralled around. Wrap the twisted dough around your hand, overlapping the end and pinch the piece off. Roll seam together on the bench with your hand. Place on a lined baking tray, sprayed with a little canola oil spray – continue this process to make the rest of the bagels. Prove for an additional 20-30 minutes. Bring a large saucepan of water to the boil. Boil spinach (add 1 tbsp. honey for sweet) in water to poach the bagels in. Slip the bagels into the boiling water - no more than four at a time. Cook for 30 seconds each side. Remove with a slotted spoon and drain away any excess water. Place on a baking tray lined with baking paper. Brush with egg wash (egg yolk and water whisked together for sweet) and sprinkle fennel seeds on top (savoury only). Bake in the oven for approx. 25 mins or until browned – bases should sound hollow when tapped. Cool on a wire rack.
This recipe has not been edited or tested by the Bake Off Food Department
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