Bagels
These little bread rings are delicious teamed with savoury fillings such as smoked salmon and a soft cheese, or egg and salad. The double cooking method gives bagels their unique softness and slightly chewy crust.
Source: Cook Smart for a Healthy Heart, Reader’s Digest Canada
| Servings | Prep Time | Cook Time |
| 12bagels | 30minutes | 20minutes |
| Servings | Prep Time |
| 12bagels | 30minutes |
| Cook Time |
| 20minutes |
Ingredients
- 2 3/4 cups white bread flour
- 1 3/4 cups rye flour
- 1 1/2 tsp salt
- 1 envelope dried yeast about 8 g
- 1 tsp caraway seeds
- 3 eggs
- 1 tsp treacle
- 2 tsp sunflower oil
- 3/4 cup tepid water
Servings: bagels
Units:
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Ingredients
Servings: bagels
Units:
|
Instructions
- Place the flours in a large mixing bowl and stir in the salt, yeast and caraway seeds. Make a well in the centre.
- Lightly whisk 2 eggs with the treacle and oil, and pour into the well in the flour. Add the water and mix to a soft dough.
- Turn out onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place the dough in a large greased bowl, cover with a damp dish towel and leave to rise in a warm place for 40 minutes or until doubled in size.
- Turn out the dough onto the floured work surface and knead it lightly, then divide it into 12 equal pieces. Form each into a 20 cm long sausage, then shape it into a ring. Dampen the ends with a little water, slightly overlap them and then gently pinch together to seal.
- Arrange the bagels on a lightly oiled baking sheet, cover with oiled plastic wrap and leave to rise in a warm place for 20 minutes or until they are slightly puffy.
- Preheat the oven to 400ºF (200ºC). Bring a large saucepan of lightly salted water to a boil. Drop the bagels into the water, one at a time, and poach for 20 seconds. Lift them out with a large slotted spoon and return to the baking sheet.
- Lightly beat the remaining egg and brush it over the bagels to glaze. Bake for 14–15 minutes or until well risen and golden-brown. Transfer to a wire rack to cool. The bagels can be kept in an airtight container for up to 3 days.
Recipe Notes
Per bagel: 152 calories, 6 g protein, 3 g total fat, 1 g saturated fat, 54 mg cholesterol, 25 g total carbohydrate, 1 g sugars, 3 g fibre, 319 mg sodium
Serving the bagels with a vitamin-C rich fruit, or including a vitamin-C rich salad in the bagel filling, will help the body to absorb the iron that the bagels provide.
