Best friends with smoked salmon and cream cheese, these light and chewy bagels are going to be a regular feature at weekends. Get ready for your serotonin to go through the roof—they’re too good!
A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.
Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.
Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!
In a large mixing bowl, combine the yeast, inulin and water. Mix together and allow to activate for 7–10 minutes — it will begin to bubble, and get foamy.
If the yeast doesn’t activate, or get foamy, then you will need to start over. There are two reasons for this, your yeast could be too old, or the mixture is either too warm or too cold — yeast works best around 36°C
While the yeast is proofing, mix together the dry ingredients, almond flour, ground flaxseed, whey protein powder, xantham gum, bicarbonate of soda and salt. Set aside
Once the yeast has activated, whisk in the egg, egg white, olive oil and vinegar, for a few minutes until light and frothy.
In two batches, mix in the dry ingredients until thoroughly combined. It will come together in a ball and feel quite sticky.
Line a baking tray with greaseproof paper, and lightly brush with water.
With wet hands, divide the mixture into 8 or 6 even balls. Smooth the rounds as mush as possible, and place on the baking tray.
Using your index finger, push into the centre of each round, and swizzle your finger in a circular motion, until a round hole has formed (this is where the wet parchment comes in useful to prevent sticking).
Cover with a damp tea towel and allow to proof (rise) for 1 hour, until the dough has about doubled in size — The speed of this process will depend on how warm your house is. If the dough isn’t rising, move it to a warmer place like an airing cupboard. If you would like a denser bagel, shorten the proofing time so that they don’t rise as much. I personally prefer lighter, airy bagels so allow for a long rise.
Before baking, preheat the oven to 180°C (356°F). Gently egg wash the top of the bagels and sprinkle with seeds of your choice (I used the classic sesame). Bake for 20–25 minutes, until deep golden, and cooked through. Check halfway through and cover with aluminium foil if they’re browning too much.
Cool on a wire rack and enjoy as a classic, with smoked salmon and cream cheese!
If you, friends and family don’t polish these off in one go, you can store them in an airtight container at room temperature. Lightly toast before eating for best results! They also freeze great, so well worth popping a few away for quick lunches.
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