Cheese and Herb Bagels

 

So it turned out that I never actually finished my Bake Off challenge that I was set quite a few years ago now, and I thought it was about time to progress with it again. Therefore, here is my bread showstopper, two flavours of bagels. I decided to keep it simple and opted for a cheese topped and a mixed herb flavour. The only thing I would say about this bake is that I have learnt I have developed a bad habit after making so many different types of breads of leaning to the wetter side when making a dough. This meant that the bagels stayed a bit flatter than planned. Lesson learnt for future bakes! 

Recipe - Makes 12

• 500g strong white bread flour
• 7g fast action dried yeast
• 7g salt
• 1 tbsp caster sugar 
• 300ml warm water
• 1 tbsp bicarbonate of soda
• 1/2 tsp salt
• 1 tbsp mixed herbs 
• 50g cheddar cheese, grated

Put the flour in a bowl and tip the yeast to one side and salt and sugar to the other. Add enough water to form a soft dough. Turn onto a work surface and knead for 5-10 minutes to smooth. Place in lightly oiled bowl and cover. Leave to rise for 1-2 hours, or to doubled.

Turn out the dough onto a lightly floured work surface and knead briefly to knock out the air. Divide into two equal pieces and add the mixed herbs to one. Divide each half into six pieces and roll each to a sausage 30cm long and tapered at each end. Make the lengths into a circle and twist the ends together, pressing well to seal. Place on a baking paper lined baking tray and put it in a large plastic bag or cover with a tea towl. Leave for 30 minutes to rise to puffy.

Bring a large pan of water to the boil. Tip in the salt and bicarbonate of soda. Gently drop the bagels into the water one or two at a time and poach for 1 minute on each side. Remove and place on a wire rack to drain. Leave for 5 minutes then place back on the baking tray. Sprinkle the bagels without the herbs with cheese. Bake 220C for 15 minutes to deep brown. Remove and leave to cool.