Complete with a beautiful bread basket this bagel recipe will impress guests at your next gathering.
For the salt dough, mix all together and wrap in cling wrap until ready to use. Section off and using gel pastes colour it and wrap again. Roll this one thin. Egg wash. Oven on 140 to 150 degrees and bake for 30 minutes or until cooked. Leave to cook before moving it as it hardens up.
For the bread dough, butter and flour basket mold and set aside. Milk and water in a microwave bowl, heat for 20 to 30 seconds until lukewarm. Beat eggs and mix into the milk/water mixture. Add in sugar and oil and mix by hand. Sprinkle on top the yeast, cover and set aside for 10 minutes to do its magic. Sift flour and salt into a larger bowl (or cheat like me and use the mixer with a dough hook) and add in the yeast. When the mixer is struggling, turn out the dough, knead a bit by hand, cover in a little extra oil and cover for 15 or so minutes to relax and grow. Create basket weaving miracles, egg wash with yolks and milk and bake!
Bake at 160°C for 30+ minutes – leave to cool on the shaper. You may need to dry it a little bit more in the oven if still a little soft when unmolded. Use melted chocolate and candy spray to fix on all decorations
For the onion bagel, to warm water add sugar, mix, sprinkle in yeast, cover and set aside for the rave to begin for 10 minutes. In mixer mixing bowl, sift in flour and add in all other dry ingredients. Be lazy, let mixer run for 5 minutes, start with paddle then move to dough hook. Turn out onto a floured surface, knead a little and pop into a bowl, spray it with veggie oil and cover to prove for as long as you can – minimum 20 minutes. Put a large pot with the water and honey onto boil (use left over from the strawberry bagels). Grab a slotted spoon and an extra plate. Knock it back, divide into 100 gram balls and work the dough. Create bagels with fingers and cover again. Boil each bagel for 1 to 2 minutes each side, egg yolk and milk, sprinkle with dried flaked onions and place in a lined baking tray and bake for around 20 minutes or so until brown on 220°C. Set aside to cool. Once cool, slice, mix filling and smear inside a toasted onion bagel that has the cheese grilled into one side and slightly cooled.
For the strawberry bagel, add sugar to warmed water, sprinkle in yeast and set aside. In your mixer with paddle on, sift in flour, add in salt, crush up strawberries and add them in, (doesn’t matter if there are big bits left). Pour yeast into dry ingredients, add in extra colour and start to mix it up – scrap down the sides. Change to hook attachment and mix for a while – add in more flour is too wet. Let it run for about 5 minutes. Turn out onto a floured surface, knead a little and pop into a bowl, spray it with veggie oil and cover to prove for as long as you can – minimum 20 minutes. Put a large pot with the water and honey onto boil. Grab a slotted spoon and an extra plate. Knock it back, divide into 100 gram balls and work the dough. Create bagels with fingers and cover again. Boil each bagel for 1 to 2 minutes each side, white egg and milk was and place in a lined baking tray and bake for around 20 minutes or so until starting to brown on 220°C.
For the filling, whip up cream to good stiff peaks. Set aside. Mix cream cheese until broken down, add in sugar, zest and vanilla – whip until smooth with no more crunchy grains under your teeth. Fold cream back into mixture, put into a piping back and keep cold, not too chilled until ready to use. Slice up strawberries. Pipe in whipped cream cheese frosting onto cooled bagel, (make it pretty), arrange a few strawberries and use a little more frosting on the lid of the bagel to keep it all in place (don’t build it too high or else it will be hard to eat).
For icing, place egg and lemon juice in the mixer, mix to break down the egg whites, add in colour and some of the powdered strawberries, gradually add in icing sugar until you have the right taste and consistency. Strewn across finished bagels, allow to dry before stacking and serving.
This recipe has not been edited or tested by the Bake Off Food Department
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