These little bread rings, Jewish in origin, are delicious teamed with savoury fillings such as smoked salmon and a soft cheese, or egg and salad. The double cooking method – first by briefly poaching in boiling water, then baking – gives bagels their unique soft crumb and slightly chewy crust.
selenium * B1, B12
The bagels can be finished with a variety of toppings. After brushing them with the egg glaze, sprinkle with sesame, poppy, nigella or caraway seeds, or try sprinkling them with 1 finely chopped small onion tossed in 1 tbsp extra virgin olive oil.
Enriching the bagel dough with eggs increases the protein, iron and zinc content, as well as adding vitamins A, D and E and some of those in the B group. * 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 provided by the bagels.
Out-bloomin’-standing! These are the lightest, fluffiest bagels you’re likely to find and blow everything you’ll find in the supermarket out of the water!!! As per the earlier comment, I too found the dough quite wet when starting to kneed at first but keep flouring your work surface and hands and it’ll come to you nicely. The only other thing I would suggest is be aware of the hole in the middle! These rise really well in the oven so if you’re hole isn’t big enough at the start, you’ll end up with buns... albeit delicious buns. Can’t wait to start playing around with different flavours! - 15 Oct 2011
Mmm yummy, they looked a bit like wrinkly old skin when I poached them but came out looking great from the oven. My North-American husband thoroughly approved of the cinnamon and (sultana) bagels. - 01 Mar 2010
Altered ingredient amounts. A little less water seems to help, I find even using 150ml of water seems to make the dough quite sticky and requires more flour to de-stick. - 07 Mar 2010