Comfort: food to soothe the soul by John Whaite

Author:John Whaite [Whaite, John]
Language: eng
Format: mobi
Publisher: Octopus
Published: 2018-06-17T16:00:00+00:00

Poppyseed & Caraway Bagels

Real, homemade, bagels are unrivalled. They are nothing like the mass-produced shop-bought varieties that come piled high and shrouded in impersonal, corporate plastic. These have a chewiness but, when fresh, are soft enough to eat without toasting. They cry out to be converted into smoked salmon bagels with cream cheese, cucumber slices and tangy capers; though of course, the salt beef would also be a very welcome filling.

MAKES 12

For the dough

500g strong white bread flour

1½ tsp fine sea salt

1 tbsp caster sugar

7g sachet fast-action yeast

1 tbsp sunflower oil

240ml water

1 large egg

To finish

3 tbsp poppy seeds

1 tbsp caraway seeds

1 egg, beaten

For the dough, put all the ingredients into a large mixing bowl and mix to a stiff dough. Turn out onto a floured worktop and knead for 10 minutes, or until smooth and elastic. Alternatively use a mixer fitted with a dough hook for 5 minutes.

Divide the dough into 12 equal portions, roll each one into a neat ball and place on a floured chopping board. Cover with oiled clingfilm and set aside to prove for 30 minutes, or until the dough has doubled in size.

When the dough has doubled in size, make a hole in the centre of each ball using a wooden spoon, stretching the hole with your fingers so it doesn’t reseal. Cover the bagels and set aside for 30 minutes, to prove a second time, until they feel aerated and soft – don’t manhandle them too much, or they’ll deflate.

Preheat the oven to 230°C/210°C fan/gas mark 8.

Bring a large saucepan of water to a simmer, add the bagels in batches (taking care not to overcrowd the pan) and poach for 1 minute per side. Scoop the bagels out with a slotted spoon and place on a cooling rack to dry slightly. At this stage the bagels will look like deflated, moist rings but, don’t worry, they’ll puff up beautifully in the oven. Scatter the seeds onto a plate. Glaze the bagels with beaten egg, then dip the glazed side into the seeds.

Line two baking sheets with baking paper. Place the poached bagels on the baking sheets with plenty of room between them and bake in the oven. After 10 minutes, swap the position of the sheets in the oven and bake for a further 5 minutes. Allow the bagels to cool on a wire rack, then store in an airtight tin. They’ll be fresh enough for a day or two, but thereafter a brief stint in the toaster will revive them.

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