The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/25898/beetroot-bagels-and-spiced-orange-bagels

LifestyleFOOD.com.au

Try these delicious bagel flavours by Liesel from The Great Australian Bake Off.

Ingredients

  • Sweet bagels

  • 2 teaspoons ground cinnamon, plus extra for glaze

  • 2 teaspoons ground cardamom, plus extra for glaze

  • 500g strong white flour

  • 1 ½ tablespoons caster sugar, plus extra for glaze

  • About 300ml lukewarm water

  • 2 teaspoons dried yeast

  • 1 ½ teaspoons table salt

  • 1 orange, zested and juiced

  • 1 cup sultanas

  • ½ cup boiling water

  • Savoury bagels

  • 4 fresh beetroot, trimmed, peeled

  • 1 teaspoon dried thyme

  • 2 teaspoons onion salt

  • 1 teaspoon garlic powder

  • 500g strong white flour

  • 1 ½ tablespoons caster sugar, plus extra for glaze

  • About 300ml lukewarm water

  • 2 teaspoons dried yeast

  • ½ teaspoons table salt

  • ½ cup nigella seeds

  • 1 tablespoon white vinegar

  • Bread basket

  • 1kg strong white flour

  • 14 g dried yeast

  • 2 tablespoon caster sugar

  • 2 teaspoon salt

  • 600ml lukewarm water

  • Egg, to glaze

  • Sea salt flakes

Method

  • 1.

    For the sweet bagels, combine ½ cup lukewarm water with the sugar and yeast, set aside for a few minutes. Combine in mixer bowl the flour, salt, spices and orange zest. Cover sultanas with boiling water and orange juice in a small bowl and set aside to plump up. Pour the yeast mixture into the flour mixture, knead. Add more water until a smooth but stiff dough has developed. Knead for at least 10 minutes, then set aside, covered, in a lightly oiled bowl to prove for 1 hour or until doubled in size. Knock back dough, knead in the drained sultanas. Divide dough evenly into 6 portions, rolling each into a ball. Poke a hole through the middle of each ball and use your fingers widen to about 2cm. Leave all 6 to rest, covered, on a baking tray for 15 minutes.  Bring a pan of lightly salted water to the boil and preheat oven to 180°C. Reduce the pan to a simmer and drop the bagels in (as many as you can fit at a time). Poach for no more than 1 minute on each side. Remove, place on baking tray and glaze with eggwash before baking at 180°C for 15-20 minutes. Combine extra spices, extra sugar and a little water in a small saucepan over medium heat to make a glaze. Glaze bagels once out of the oven.

  • 2.

    For the savoury bagels, chop the beetroot into 1/2cm cubes and steam until soft. Puree 1 ½ cups of the beetroot, leave the rest as small chunks. Toss the small chunks of beetroot with the vinegar and set aside. Combine ½ cup lukewarm water with the sugar and yeast, set aside for a few minutes. Combine in mixer bowl the flour, salts, thyme. Pour the yeast mixture into the flour mixture, knead. Add the pureed beetroot and more water until a smooth but stiff dough has developed. Knead for at least 10 minutes, then set aside in a lightly oiled bowl to prove for 1 hour or until doubled in size. Knock back dough, knead in the chunks of beetroot. Divide dough evenly into 6 portions, rolling each into a ball. Poke a hole through the middle of each ball and widen to about 2cm, leave all 6 to rest, covered, on a baking tray for 15 minutes. Bring a pan of lightly salted water to the boil and preheat oven to 180°C. Drop the bagels in (as many as you can fit at a time) and poach for no more than 1 minute on each side. Remove, place on baking tray, glaze with eggwash and sprinkle with nigella seeds before baking at 180°C for 15-20 minutes.

  • 3.

    For the bread basket, preheat oven to 180°C. In ½ cup lukewarm water combine sugar and yeast and set aside. In a large bowl combine flour and salt, then add yeast mixture and enough lukewarm water to make a smooth dough. Knead for 10 minutes until gluten has developed, place in a lightly oil bowl to prove until double in size (1 hour). Knock back dough, then separate into 1cm strips, setting aside ¼ of the dough for later use. Roll strips of dough out to form long sausage shapes. On a 30cm x 25 cm deep rectangular baking tray, upside down and covered in foil, weave a dough lattice with the strips. Trim edges, and prove for another 10 minutes. Glaze with egg wash, sprinkle with salt flakes and bake at 180°C until golden and firm. Remove from oven and allow to cool slightly before removing from mold. With the remaining ¼ of the dough, weave a large plait to fit the rim of the bread basket. Glaze and bake around the rim of the mold to keep shape. Place on top of the woven basket. Fill with bagels, present.

Nutritional information

Nutritional analysis per serving (24 servings)

  • Energy 379kj
  • Fat Total 3g
  • Saturated Fat 0g
  • Protein 10g
  • Carbohydrate 75g
  • Sugar 7g
  • Sodium 416mg

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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