The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/25901/garlic-bagels-and-french-toast-bagels

LifestyleFOOD.com.au

Two classic breads are given a delicious bagel twist by Olivia from The Great Australian Bake Off.

Ingredients

  • Garlic bagels

  • 7g dry yeast

  • 1 ½ tsp sugar

  • 1 tsp garlic powder

  • 1 tsp garlic granules

  • 320ml warm water

  • 450g strong bread flour

  • Topping

  • 1 tbsp sesame seeds

  • 1 tbsp poppy seeds

  • 1 tsp onion flakes

  • 1 tsp garlic flakes

  • 1 tsp caraway seeds

  • 1 tsp onion salt

  • 1 tsp garlic salt

  • Olive Oil

  • 2 x 330ml bottles Sierra Nevada Hop Hunter IPA

  • French toast bagels

  • 7g dry yeast

  • 4 tbsp light muscovado sugar

  • 250ml warm water

  • 450g strong bread flour

  • 1 ½ tsp salt

  • ¾ tsp cinnamon

  • 60ml maple syrup

  • 1 tsp vanilla extract

  • 1 egg

  • Topping

  • 1 egg

  • 2 tbsp raw sugar

  • 1 ½ tsp cinnamon

  • 1 egg (plus 1 tsp water to make an egg wash)

  • Olive Oil

  • 60ml maple syrup

  • Bread Basket

  • 1kg strong white bread flour

  • 14g dried yeast (2 sachets)

  • 2 tsp salt

  • 750ml warm water

  • 4 tablespoons olive oil

Method

  • 1.

    For the garlic bagels, preheat the oven to 220°C. Add 125ml of the warm water to a bowl add the sugar and yeast and leave 5 minutes for the yeast to foam. In the bowl of an electric mixer combine the flour, garlic powder and granules and salt. Make a well and pour in the yeast mixture. Add the remaining warm water and with a dough hook fitted to your machine, mix on a low-medium speed for about 10 minutes until you have a smooth dough (it is okay if it is slightly sticky). Put the dough in an oiled bowl, cover and let it rise for one hour. Knock back the dough, knead it slightly and leave to rest for a few minutes. Divide the dough into 6 equal pieces (I use scales to do this). Roll each piece into a ball, then press your finger through the middle and roll to shape a hole in the centre. Swing the dough around your finger a couple of times to widen the hole and place the ring on an oiled tray. Leave the shaped rings to rise for 10 minutes. Bake the bagels in the oven for approx. 6 minutes. You are not baking them fully you are just setting the skin on them before you boil them. They will also rise even more at this stage so make sure you have shaped a nice large hole in them as this will close up slightly during baking. Place the beer in a large saucepan and top up with water. Bring to the boil and reduce to a simmer. Lower the bagels into the water and leave for about 1 minute turn and cook the other side for another minute. Lift the bagel out of the water, drain on a clean tea towel and place on an oiled baking sheet. Combine all of the topping ingredients in a bowl and sprinkle the mix over the boiled bagels. Bake at 220°C for 12-15 minutes.

  • 2.

    For the French toast bagels, add 125ml of the warm water to a bowl add half the muscovado sugar and yeast and leave 5 minutes for the yeast to foam. In the bowl of an electric mixer combine the flour, remaining sugar, cinnamon and salt. Make a well and pour in the yeast mixture. Add the remaining warm water, maple syrup, vanilla and egg and and with a dough hook fitted to your machine, mix on a low-medium speed for about 10 minutes until you have a smooth dough (it is ok if it is slightly sticky). Put the dough in an oiled bowl, cover and let it rise for 1 hr. Knock back the dough, knead it slightly and leave to rest for a few minutes. Divide the dough into 6 equal pieces (I use scales to do this). Roll each piece into a ball, and then press your finger through the middle and roll to shape a hole in the centre. Swing the dough around your finger a couple of times to widen the hole and place the ring on an oiled tray. Leave the shaped rings to rise for 10 minutes. Bake the bagels in the oven for approx. 6 minutes. You are not baking them fully you are just setting the skin on them before you boil them. They will also rise even more at this stage so make sure you have shaped a nice large hole in them as this will close up slightly during baking. Fill a large saucepan with water and add the maple syrup. Bring to the boil and reduce to a simmer. Lower the bagels into the water and leave for about 1 minute turn and cook the other side for another minute. Lift the bagel out of the water, drain on a clean tea towel and place on an oiled baking sheet. Brush egg wash over the bagels and sprinkle liberally with cinnamon sugar. Bake at 220°C for 12-15 minutes.

  • 3.

    For the bread basket, combine all of the dry ingredients in the bowl of an electric mixer. Make a well and pour in the water and with a dough hook fitted to your machine, mix on a low-medium speed for about 10 minutes until you have a smooth dough. Put the dough in an oiled bowl, cover and let it rise for 1 hr. Knock back the dough, knead it slightly and leave to rest for a few minutes. Shape into long strips about 2cm-wide and lay over a rectangular baking tin covered in foil which you have greased with oil or oil spray. Weave the strips into the desired pattern. Bake at 220°C until golden brown (about 25-30 minutes). Remove the basket from the tin, brush the inside with egg wash and return to the oven for 5-10 minutes or until it is an even golden brown. Line your basket with a linen napkin and arrange your bagels in it. Enjoy them while they are fresh from the oven.

Nutritional information

Nutritional analysis per serving (26 servings)

  • Energy 378kj
  • Fat Total 8g
  • Saturated Fat 1g
  • Protein 10g
  • Carbohydrate 62g
  • Sugar 7g
  • Sodium 371mg

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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