Posts Tagged ‘poppyseed bagels’

If you’ve been reading our blog for a while, you’ll know that we love bagels.

I’ve just taken a batch of sourdough poppy seed bagels out of the oven – all seventeen of them golden brown, with a chewy exterior and a delicious malted centre.   The unique crust can only be achieved by kettling the bagels in boiling water infused with malt extract and salt prior to baking.  The crumb is elastic and chewy – quite different to the “artisan” ones we used to buy here in Sydney, which were always jaw-achingly heavy.

Bagels aren’t difficult to make, but they are a lot of work – our standing joke is that we practice our deep breathing exercises to build up our chi before we start.  They do freeze brilliantly though, and toast up well for a perfect weekend lunch.

Have I convinced you to give these a go yet?  If so, we have two recipes to share – a step by step yeasted bagel tutorial here, and our favourite sourdough recipe here.

Be warned though – they’re very addictive.  And once the neighbours find out about them, you could be baking bagels every week!

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