These amazing sweet and savoury bagels will soon become a favourite in your household.
For the bagels, mix yeast and 100ml water with sugar and leave to become frothy. Add 200ml more water to yeast mix. Stir in most of the flour and salt. Add the remainder of the flour to obtain non-sticky dough. Knead dough until smooth and elastic. Leave to double in size. Knock back. Preheat oven to 200°C. Divide dough into 6-8 pieces and shape each piece into circular ball. Push a hole into centre of each and expand using handle of wooden spoon. Allow to rise a while covered with film. Bring large pan of water to the boil and slip each bagel into boiling water. Poach for about 2 minutes and turn over again for 2 minutes. Drain each bagel on a cake cooler. Egg wash and sprinkle over your choice of topping. Bake for about 20-30 minutes. For SAVOURY bagels top with the mix of poppy & sesame seeds with flakes of salt. For SWEET bagels add cinnamon and figs when you add most of the flour and salt. Top with sesame seeds, if using. Add the honey to the poaching water.
For the edible bread basket, place yeast, water, sugar and a little of the flour in a bowl. Combine warm milk with beaten egg and oil then add to yeast mix. Add flour and salt to the wet ingredients. Knead to soft dough, adding flour to stop any stickiness. Allow to prove until double in size. Preheat oven to 180°C. Prepare mould (basin or casserole dish) by coating with foil. Knock back the dough and roll to 1cm thickness. Cut into strips with pizza cutter. Use strips to weave basket shape over foil covered dish. Apply egg wash to whole basket and bake until golden in colour.
This recipe has not been edited or tested by the Bake Off Food Department
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