Millet Crusted Bagels

Bagels are most definitely one of my most favourite breads.You can’t get much better than a fresh, toasted bagel, crusted in seeds, with vegemite and butter spread on… *gazes longingly at rising dough next to me*

My love of bagels began when my papa brought home some “Best Ugly Bagels” From a trip to auckland. They were so good. When toasted they had a delicate crunch on the outside, the a soft chewy quality in the middle… and no words can describe the taste.

Seeing as I live in Wellington, a good hour flight from Auckland, I don’t think I can fly up there when ever my bagel need is strong, i’m lucky they ship them to the marketplace moore wilsons every Tuesdays and Thursdays, but there just not the same when they are not so beautifully fresh. So Bagel making Became one of my new missions.

Not only is bagel making easy, its pretty fun to!!! Its not every day you get to punch the heck out of dough, drop it into boiling water and coat it with nuts and seeds. Then have the satisfying result of a happy lot tastebuds when you get to munch on them!

So, Its bagel time every body.

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ROLLI

RAW

BOO

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Millet sesame Bagels

Dough

  • 1 cup warm water
  • 2 teaspoon yeast
  • 1 tablespoon raw honey, or maple surup
  • A teaspoon salt
  • 2 teaspoons of nut oil
  • 1 1/2 cups unbleached all purpose flour
  • 1 cup whole wheat

Topping

  • 1/3 cup millet
  • 1/4 cup of pumpkin seeds
  • 1/4 cup of unhulled sesame seeds
  • + teaspoon fennel seeds if you want them

Method

Pour the warm water, yeast, and honey in the bowl of stand mixer. Stir with a wooden spoon to dissolve yeast and honey, let sit for 5-10 minutes or until mixture begins to fluff up! (foam slightly)

Plonk in the cup of wholemeal flour, the salt and the nut oil ( I used sesame oil), and mix a bit. If you have a stand mixer with a dough hook attachment use that and put on to knead while you slowly add the white unbleached flour, until the dough stops sticking to the sides. Continue to knead for ten minutes. ( perfect time to make a coffee and watch the mixer do all the work like I did!).

OR If you don’t have a stand mixer, then continue to mix after you add the wholemeal flour and slowly add the white flour and stir by hand until the dough comes together. Then drop onto a floured surface and knead well for ten minutes.

After, place the dough on a floured wooden board and bash around into a circle. Cut in half, those two in half again, and then those four in half again so you end up with eight even pieces of dough.

Leave to rise for 30 minutes covered with a clean tea towel.

When risen, roll each bagel into a sausage shape, and connect at each end to make a circle with a two inch diameter hole in the centre. Place back on the board and cover again, to rise for a further 15 minutes.

While they are doing their final rise, preheat the oven to 220°c (425°f). Fill a big pot halfway up with hot water and bring to the boil. Then sprinkle in two teaspoons of bicarbonate/baking soda. in the mortar and pestle grind the millet sesame and pumpkin seeds lightly and then pour onto a surface that you can toss the bagels on once boiled.

Now boillingggg! Use a slotted spoon to carry a bagel over and place in the water that should be at a rolling boil. Boil the bagel on one side for about 2 minutes, then turn it and boil for 2 minutes on the other side. When done, lift the bagel out with the slotted spoon and lay in the millet mix, making sure you coat it well before moving it to a baking sheet.

Repeat this for the other bagels. I really don’t recommend trying to boil to many at once, if you do it will get so frantic you will feel like melting into a puddle on the kitchen floor, and that would be quite messy so maybe try and avoid doing that!

Slide into the oven to bake for 10 minutes, then take them out, flip them over and bake for a further 5-7 minutes on the other side until golden brown.

Done! Now just grab one, trying not to burn your fingers, cut in half, pop in toaster and top with your favourite toppings!!!

Here are some combos that are pretty fine:

-Fresh ricotta and honey
-Butter and vegemite
-Lemon aioli
-Almond butter
-Smoked salmon, capers, and fennel
-Fried rosemary garlic egg
-Feta and carrot with honey and lemon juice
-Avocado and garlic with cherry tomato
-Blue Cheese and apple
-And if you’re feeling fancy try fresh figs, honey and prosciutto, it’s heaven with every bite 

Enjoy!

Laura xx

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