Pompey Bagels recipe

I was doing a bit of research into the perfect New York Bagel and decided to try it at home. After a few adjustment I now have the perfect Pompey Bagel.

 

You will need…

500g of Strong White Flour

320ml water

1 1/2 tsp dried yeast

1 1/2 tsp salt

1 1/2 tsp sugar

(you can have seeds and stuff for toppings)

pre heat oven to 220c

  • Mix the yeast and water together.
  • In a mixing bowl put the flour, salt, sugar and add the water/yeast
  • kneed for 10mins (or put in bread machine on dough setting)
  • leave to rest for 40mins to 1hr in a warm place and cover with a damp tea towel or cling film.
  • Cut dough into 8 equal pieces
  • roll each piece into a ball and make a hole in the middle about the size of a 2pence coin, leave them for 1omins whilst you boil a pan of water.

 

  • Pop the bagel in to the pan of simmering water, you can fit 2  at a time in a standard pan. after 1 min turn the bagels over.

 

  • Remove and place on a greased baking tray, you can add seeds or grated cheese/ onion to the tops now.

 

  • Put them into pre heated oven for 20mins until golden, ohh now enjoy.

Suggestions for fillings are welcome in the comments section, Ashley and I enjoyed Chorizo, tomato and garlic oil with a side order of Hula Hoops at the gallery yesterday. Secretly eating in the kitchen!

 

posh

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