I am writing this post having just been up the Orbit at the Olympic Park this evening, a great experience and an awesome view. This Sunday is the Paralympic Closing Ceremony so I am very excited, I will be walking out into the stadium again. To make it even more exciting my boyfriend and my family all have tickets and to make it yet even more exciting, Coldplay will be there!! I absolutely cannot wait. However, at the same time Sunday is really going to be quite sad, it will be the end of London 2012, I will really miss it! I will have to find something else to keep myself busy….baking?
This bake is another bake that is inspired by the Great British Bake Off. I had never made bagels before but I thought I would give it a go because the idea of boiling the dough was so fascinating! It worked though and I was rather pleased with the result, I think it is something I will try again. The basic recipe I used is from Dan Lepard’s Short and Sweet, a really lovely book that seems to have a recipe for absolutely everything! Dan uses a different kneading technique in the book for these bagels which involves minimal kneading. You knead the dough for 10 seconds, leave it for 10 minutes and keep repeating. I was slightly nervous about this but I did some research on the Internet and people seemed pleased with the results, so I gave it a go and it worked! Try it! I opted for savoury flavoured bagels rather than sweet and used sun dried tomatoes and parmesan cheese to flavour them.
To make these bagels you will need:
300g strong white flour
1tsp fast action yeast
2 teaspoons salt
1tbsp caster sugar
275ml warm water
1tbsp white wine vinegar
50g brown sugar
100g sundried tomatoes (chopped)
parmesan cheese (finely grated)
Start buy mixing together the flour, yeast, salt and sugar. Add the warm water and vinegar and stir to form a dough. Cover the bowl and leave it for 10 minutes. Knead the 10 for 10 seconds (do this on a lightly oiled surface and lightly oil your hands), put back in the bowl, cover and leave for 10 minutes. Repeat this 10 seconds of kneading and leaving for 10 minutes twice more. After this cover the dough and leave for an hour. Now you can add the tomatoes to the dough by gently kneading them in until they are evenly distributed throughout the dough. Divide the dough into 8 pieces. Shape each one into a ball, cover and leave to rise for 20 minutes. To shape the bagel stick a finger through the centre and stretch the dough into a ring. Make the hole slightly bigger than you want it as it will close up a bit. Put the brown sugar into a pan of boiling water and drop the bagels into the water one or two at a time. Boil for about 30-60 seconds on each side. Put the boiled bagels on a lightly oiled tray, sprinkle with parmesan cheese and bake for 20-25 minutes in a preheated oven at 200C.