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- Dish type
- Breakfast breads and pastries
A fruity spicy twist on a New York bagel recipe. They look like bagels but taste more like currant buns or rock cakes.
Hampshire, England, UK
1 person made this
IngredientsMakes: 8 bagels
- 1 1/2 tablespoons caster sugar
- 2 teaspoons fast action dried yeast
- 250 to 350ml water (warm)
- 500g strong white bread flour
- 1 1/2 teaspoons salt
- 130g sultanas, raisins or currants
- 2 teaspoons mixed spice
- 1 tablespoon butter
- 1 tablespoon golden syrup or honey
- 2 tablespoons demerara sugar
MethodPrep:30min ›Cook:25min ›Extra time:1hr30min proofing › Ready in:2hr25min
- Add sugar and yeast to 150ml of warm water (24 to 27 degrees C), do not stir. Rest for 5 minutes, and then stir until dissolved.
- Mix flour and salt in large bowl then add sultanas, raisins and/or currants and the mixed spice. Make a well in the centre of the flour mixture then pour in the yeast water, along with an additional 100ml warm water. Mix and stir to form a moist (not wet) dough, gradually adding a little more warm water if needed.
- Knead dough for 10 minutes on floured surface until smooth and elastic. Place dough in a large bowl lightly brushed with oil. Cover bowl with cling film and rest in a warm place (24 to 27 degrees C) for 1 hour, until the dough has doubled in size.
- Punch the dough down, and let it rest for another 10 mins.
- Remove from the bowl and divide dough into 8 equal sized pieces (about 120g each). Roll each piece into a ball and flatten. Make a hole in each bagel to form a ring. Place on lightly oiled baking tray. Re-cover with cling film and rest for 10 minutes.
- Preheat oven to 220 C / 200 C fan / Gas 7.
- Bring a large saucepan of water to the boil over a high heat then reduce the heat bringing the water to a simmer.
- Lower bagels (2 to 3 at a time) into the water. Cook for 1 minute per side, per bagel. Remove and drain for a few minutes.
- Brush melted butter, syrup or honey over and sprinkle with sugar. Place bagels on two baking trays lined with baking paper.
- Bake in the preheated oven for 20 minutes, until golden brown; rotate/swap over baking trays after 10 minutes to ensure even baking. Remove from the oven and cool on a wire rack before serving.
Always use fresh yeast. Always use a thermometer to monitor the temperature range; too cold and the yeast will be sleepy, too hot and the yeast will die.
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Fruit and spice bagels recipe - Recipes
5-1/2 to 6 cups flour
1 tbsp salt
2 pkgs dry yeast (about 2 tbsp)
1-1/3 cups warm water
1/3 cup canola oil
2 eggs, slightly beaten
4 quarts water
2 tbsp sugar
In a bowl, mix 5-1/2 cups flour and the salt. In a small bowl, dissolve yeast in the warm water. Make a well in dry ingredients, add yeast, oil and eggs. Mix until dough forms a ball, working in the extra 1/2 cup of flour, if necessary, to make a stiff dough. On a lightly floured surface, knead dough 10 minutes or until smooth. Cover and let rise for 45 minutes. Divide dough in 12 parts and form into rope-like lengths not more than 3/4" thick. Pinch ends together to form bagels. Handle dough as little and as quickly as possible. In a large kettle, bring water and sugar to a rolling boil. Add half the bagels and boil 15 minutes. Remove bagels and place on ungreased baking sheet. Repeat with remaining bagels. Bake in a 350° F oven 35 to 45 minutes or until bagels are brown and sound hollow when tapped. Cool. Bagels may be frozen after completely cooling.
(1) Preheat the oven to 375 degrees F. Mix together the flour with the baking powder and salt to create a self-rising flour.
(2) If you are adding in spices to create a flavor, do this now! See Recipe Notes below for a few suggestions.
(3) With a fork, mix in the Greek yogurt.
(4) The dough should be thick and not too moist when ready to make the bagels. If it appears to moist, add a tablespoon more of flour.
(5) Spread flour down on an even surface.
(6) Place dough on the baking surface on the flour.
(7) Form the dough into 10 mini bagels. You can do this by forming the dough into circles and poking a hole through the center. Or, roll the dough into twists then form into a circle.
(8) Place the bagels on parchment paper on a baking sheet. Bake for 18 minutes.
(9) Remove from oven and let cool.
Viola! Mini Bagels are done and ready to go!
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Submitted by: kathleennoland on December 9, 2011
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When you maintain a sourdough starter, you have a dilemma. What do you do with your unfed sourdough starter discard? I've got lots of suggestions for sweet and savory ways to use your fed sourdough starter and the sourdough starter discard. Here are a few samples.
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- Plain Bagels: Follow the recipe below.
- Cinnamon Raisin Bagels: Add 2 tsp of cinnamon powder and 1/2 cup of raisins into the dough when mixing. Also once bagels are baked, sprinkle with some cinnamon sugar if needed.
- Everything Bagels: Add everything bagel seasoning into the bagel dough, also coat the poached bages in everything bagel seasoning.
- Sesame Seed Bagels: coat bagel is sesame seeds. black or white anything can be used.
- Poppy Seed Bagels
- Salt Bagels: Use sea salt flakes.Don’t use fine salt. Coat the poached bagel in salt and bake.
- Cheese Bagels: Add 1/2 cup of shredded cheese to the dough when you add the flour. sprinkle with extra cheese on top and bake.
Can I Cook More Than One Food at a Time in My Air Fryer?
Yes! That’s one of my favorite ways to cook in my air fryer. This especially works well when cooking in a larger air fryer or for one person.
I love to use my Cosori 5.8QT Air Fryer since it works great for sticking in bacon and hash brown patties at the same time and cook!
To cook multiple things at a time, follow these steps:
- Look at the time and temperature for each recipe you’re making
- Preheat your air fryer to the temperature of the food that cooks longer
- Cook the first food for the time difference needed
- Change the air fryer temperature to the lower of the two temperatures
- Add in the second food and cook for the time needed, occasionally checking the food as it cooks
- Cook foods until done.
NOTE: Since hard-boiled eggs cannot be “checked,” please only cook these on their own.
What You’ll Need
In the words of Dr. Gundry, these aren’t the “big, doughy, glutinous bagels you might be used to.” In other words, we’re not using wheat flour for these mini delights. Instead you’ll need a couple specialty flours and some alternative sweetener.
Make sure the almond flour is blanched–don’t make the mistake of getting almond meal. Not only is almond meal, well, mealy…but it’s also ground from the almond skins, where the lectins lurk. We don’t want almond skins in our Plant Paradox mini-bagels. I love this brand, because they are always the least expensive, and everything they sell is good quality.
–> Read more about different Plant Paradox baking flours HERE.
Tapioca comes from the cassava root, however it’s not the same as cassava flour. Tapioca is the extracted starch of the root, which will prevent our Plant Paradox mini-bagels from becoming a crumbly mess. Again, I recommend Anthony’s–you can get a huge bag from Amazon really inexpensively.
Monk fruit and stevia are both extracts from plants that are anywhere from 200 – 300 times sweeter than regular table sugar. This is how we can sweeten our Plant Paradox mini-bagels without any sugar. My favorite monk fruit sweetener is the Lakanto golden. It’s so good, you’ll want to use it in everything–go ahead and get the 3-lb bag.
–> Read more about alternative sweeteners HERE.
Get up to 50% off flours & sweeteners
–> Get my entire Plant Paradox pantry re-stock list.
3 Ingredient Fruit Dip (Easy)
- 8 ounces of cream cheese (regular or reduced fat) – at room temperature
- 1/2 cup light brown sugar, packed
- 1 tablespoon pure vanilla extract
*See tips below to adapt to your personal taste.
- 1/4 teaspoon (or more) or dust the top with cinnamon, nutmeg, pumpkin pie spice
- toffee bits or crushed Heath or Skor candy bars
- chopped nuts – peanuts, pecans, walnuts
*Tips to Adapt to Personal Taste
Taste test as you make the dip to suit your personal taste