Poppyseed Bagels with Avocado & Greens

These are my first homemade bagels. I've been watching some tv series lately that is based in New York and it made me crave them badly. I haven't found any good ones in Dublin, so I decided to give it a try at home. 

Bagels aren't so hard to make as it seams. You just need some patience and spare time in your hands. And the huge plus is that these made at home are half the calories than those from the store. You will need:

  • 1 cup warm water
  • 2 tsp yeast
  • 1 tbsp brown sugar x 2
  • 1 tsp salt
  • 2 tsp sunflower oil
  • 1 cup all purpose flour
  • 1 cup wholemeal flour
  • sesame, poppy or flax seeds for topping
Place water, yeast, and 1 tbsp of sugar in a big bowl. Stir with a wooden spoon to dissolve yeast and sugar and let sit for 5-10 minutes for the mixture to begin to foam. 
After 10 minutes add oil, salt and wholemeal flour to the bowl. Mix all the ingredients together and knead it until the dough is soft and a little bit sticky. When finished divide the dough into eight equal size pieces of dough (for a slightly smaller bagel) or to 5 pieces. Cover with a towel and let rest 30 minutes. After that time taking one piece at a time, roll out each piece of dough into a long line. Wrap the dough around your fingers and seal the seam. Repeat with the remaining dough. Cover and let sit for another 30 minutes. Bring a large pot of water to a boil with a 1 tbsp of brown sugar. Then pre-heat your oven to 220˚.
When your water is boiling put as many bagels you can fit in the saucepan and boil them on one side for a minute, flip and boil for another minute. Place the seeds in a small dish and dip the tops of each bagel in the topping as it comes out of the water. Place seeded side up on a tray covered in parchment paper. Bake for 15/20 minutes until golden brown. Cool before serving.

And when all that is done you can put whatever you like on them: classic cream cheese, jam or hummus.  My favourite combo lately is something avocado, cucumber, rocket and cocktail tomatoes.


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