Bagels have always been something that fascinate me. Their chewy texture is perfect for smoked salmon and heaps of cream cheese. But I just have to say, when you steam these bagels instead of boiling them they become something completely new and I would never go back now that I have discovered the fluffiness of a steamed bagel. This recipe is originally featured in my amazing Varoma book Steaming Hot.
- 1 level Tbsp dry active yeast or 30g fresh yeast
- 250 g lukewarm water
- 500 g strong white bread flour
- 1 level Tbsp salt
- 1 Tbsp light brown sugar
- 1 egg white
- flaked salt and/or seeds of your choice for decoration optional
Place the yeast and water in the mixing bowl then heat 2 Min. / 37°C / Speed 2.
Add the flour, salt and brown sugar then knead 2 Min. / Kneading function. Place the dough in a Thermi Servebowl, cover with the lid and leave to rise for 1-2 hours until doubled in size. If you don't have a Thermi Servebowl, you can use a normal bowl but cover it with a warm, slightly damp tea towel.
Once risen, take the dough out of the bowl and place it onto a floured surface. Divide the dough into 12 portions and roll each portion into a ball, then place on two Varoma papers or pieces of greaseproof paper placed on the Varoma tray and the Varoma dish. Cover and leave to rise for another 20 minutes. Meanwhile preheat the oven to 200°C / 180°C Fan / Gas Mark 8. Clean the mixing bowl.
Poke a hole through the middle of each bun to create the bagel shape. Place 500g water in the mixing bowl. Put the Varoma with the 2 layers of bagels in place and steam 10-15 min. / Varoma / Speed 2.
Transfer the Varoma papers with the steamed bagels onto baking trays. Brush the egg white over the bagels. Sprinkle with flaked salt and seeds of your choice then bake in the preheated oven for 10-15 mins until golden brown.
Allow to cool then serve with cream cheese, smoked salmon, cucumber and a squeeze of lemon juice.
rate and comment
- more delicious recipes
take them for a spin