Tag Archives: flour

Easy Bagels


Bagels

Bagels

Bagels

As the markets are now closed due to the COVID19 lockdown, we haven’t been able to enjoy some of our favourite products for weeks. Specialty dumplings, sauerkraut, gozleme… and also bagels. I happen to have high grade flour, peacefully bought before the lockdown, so I set to work over Easter.

These didn’t require much work at all, and turned out pretty fun as well. Each proof was only a measly 20 minutes and a tiny amount of yeast was called for. Try make them bigger (into 6) or smaller (into 10) and that will serve as lunch or for snacking. A pretty good lockdown recipe I would say, considering how flour and yeast are such a hard-to-come-by-commodity at the moment.

I’ve played with 2 types of toppings here, a homemade ‘everything’ topping and one for the onion and cheese lovers. Feel free to scale up for future bagel action.

Ingredients

Makes 8

Dough

  • 3/4 tsp instant dried yeast
  • 240ml water, luke warm
  • 450g bread flour (also known as High Grade flour)
  • 1 1/2 tsp salt
  • 1 1/2 tsp olive oil
  • 1 tsp maple syrup

Bi carb soak

  • 1 Tbsp baking soda
  • Large pot of water

Everything bagel sprinkle

  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp black sesame seeds
  • 2 tsp sesame seeds
  • 2 tsp poppy seeds

Cheese sprinkle

  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 2 Tbsp parmesan cheese, grated

Method

  1. In a small bowl, add luke warm water and yeast and set aside.
  2. Add flour, salt, olive oil and maple syrup to a standmixer bowl. Add in the warm water with yeast. Mix together and then knead with a dough hock attachment for 5 minutes. The dough should be springy to the touch.
  3. Remove dough and divide into 8 pieces. Roll into smooth balls and cover with an oiled cling film. Leave to proof in a warm place for 20 minutes.
  4. Push a hole with your fingers through the middle of each ball, stretching as you go. This forms a dough ring.
  5. Cover with oiled cling film and let them proof for another 20 minutes in a warm place.
  6. Preheat the oven to 250C.
  7. Into a large pot of gently boiling water, add the baking soda.
  8. Place bagels, 3 at a time, into the bi carb soak. Cook each side for a minute. Remove and drain on a cooling rack.
  9. Sprinkle the bagel toppings on the bagels, pressing them in if you need to. Alternatively, you can place the sprinkle ingredients in a shallow bowl and dip the bagels in. You’ll need to beware of the heat though.
  10. Repeat until all bagels have had a soak and toppings added.
  11. Place bagels on a lined baking tray and bake for 8 minutes.
  12. Reduce the heat to 225C and bake for another 6 minutes.
  13. Cool on a wire rack. Serve with cream cheese, salted butter for breakfast or as a snack. These are freezable too!

Bagels

Seafood Chowder


I learnt this easy seafood chowder from watching Masterchef Australia. Fleur Sullivan, the chef, is from NZ!

This seafood chowder is made with roux, a mixture of flour and butter. I’ve modified this recipe a bit to reduce the amount of butter to make it lighter. You can pretty much add any seafood in as you like, using any in season, fresh produce you can find locally. Choose a firm type of fish, like Hapuka, which is a grouper in NZ. You can also use little neck clams, scallops or mussels.

Ingredients
150g butter
1 onion, diced
2 carrots, diced
2 sticks celery, diced
150g plain flour
100ml white wine
140g tomato paste (equivalent to 1 tub of tomato paste)
2 litres seafood* or fish stock, warmed
1 teaspoon smoked paprika
2 bay leaves
Celery stalk, 10cm piece
1 stalk fresh thyme
300g Harpuka or Basa, diced
20 prawns, shelled and deveined
2 squid tube, cleaned and scored, cut int strips

*The seafood stock is one I’ve made earlier with the heads of scampi heads boiled down with “the holy trinity” vege trio – onions, carrots and celery (Mirepoix in French). This vegetable mix is a very common starter for soups and stews. They are usually finely diced and then sautéed in oil or butter.

Instructions

In a large heavy based saucepan melt butter and add diced vegetables. Sweat for a few minutes but do not allow to colour.

Add the flour and cook for 2 minutes or until mixture has a sandy texture.

Slowly pour in the wine and tomato paste and bring together as it thickens to remove all the lumps.

Add the warmed stock slowly, stirring continuously, and drop in the herbs and spices.

Allow the chowder to come to the boil, and stir to keep the ingredients from sticking to the bottom of the pan.

Add all the fish and shellfish and simmer until the shells begin to open and the fish is cooked through.

Serve with sourdough or ciabatta.