Delicious east coast style bagels
Makes 8 bagels
500g strong white bread flour
200ml tepid water
30 ml rapeseed oil
10g sea salt
150g starter (ready)
15g fresh yeast
1 egg separated
Mix together all the above (including the egg white)taking care to avoid salt/levain direct contact.
Dough hook for 10 minutes on fairly high speed.
Leave in bowl for 45 minutes.
Knock back then shape into 8 balls then pierce with fingers to make bagel shape and leave on floured surface covered loosely with cling film.
Bring a large pot of water to boil and after 10 mins of rest drop the bagels in and cook for 1 min on each side. Drain onto baking parchment and egg wash and sprinkle with your topping of choice.
Place into an oven preheated to 230C and cook for 20 mins.
Added by: Russell Sullivan
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.