Showing posts with label thyme. Show all posts
Showing posts with label thyme. Show all posts

Sunday, 12 July 2015

Thyme & Sesame Bagels

Happy Sunday! I know that, at least if you are in Portsmouth, this may not be the loveliest of days, but it is exactly the right day to read this and think about freshly baked goods ;)

I've got some more novelties lined up for you. Okay, maybe just one, but let's start with the the more important things, such as food, first!

This week I've tried so many new recipes and taken lots of Instagram photos that last night that I couldn't remember when the last time had been that I had had pasta. So, with the surprise bag of ingredients that a friend of mine had brought from the shop I made us some stir fried sweet potato, thyme-mushrooms and bok choi with lemon, soy sauce and lightly fried spaghetti. We loved the result and it was exactly the right thing for the day. For some reason, pasta is a food I often turn to when I feel like I need something that is definitely going to work and is sort of comforting, that is exactly the right thing after a long day and a busy week.

I think that today I may have finally gotten one step further on my dissertation work, so I deserve some time off for posting after spending lots of time on it during the week ;)

Well, I have to admit that I had a day off going on a trip to London. On that day there was a tube strike, so it was crazily busy and it was amazing to be back here in the evening with nobody out on the streets and  . . .  the silence!
It is a great place to visit and we had a great time seeing the ICA and wandering around in Tate Modern, but one day in the city centre is definitely enough for me. I think this time my art interpretation skills were not spot-on, but amazingly there was one, a video of a cube of sugar cubes being drizzled with crude oil, where we actually agreed on what we thought it was supposed to mean. Probably that was completely different from the artist's intention, but let's not be too critical ;)

In galleries I always find it amazing how people have such different opinions about artworks and I like the thinking that in art usually you won't be right or wrong.

These bagels are something that is right, though ;)
It was an experiment, so I noted down some things I would change the next time I am making them, but am sharing these notes with you!






Thyme & Sesame Bagels

Inspiration from these Whole Wheat Za'atar Bagels

Time: 10 minutes + 1 hour rising + 10 minutes + 2 hours rising + 30 minutes + 20 minutes baking


for 7 bagels
550 g wholewheat flour
1/2 tsp dried yeast
1/2 tsp honey
100 g luke warm water
2 tsp salt
3 tsp cornflour-locust bean gum mixture (or 1 egg) *
60 g water
water
3 tbsp sesame seeds
1 handful fresh thyme, chopped
1 tbsp organo, dried
3 tbsp honey
2 l water
coarse salt
sesame seeds

  • For detailed yeast dough-instructions, see here.
  • Start the dough by dissolving yeast and honey in 100g of water and pouring into a well in the middle of the flour. Let rise, covered in a warm place until the dough has visibly started to rise.
  • Add salt, egg/fake egg*, sesame seeds, thyme, oregano and, gradually, water. Knead into a smooth, soft, non-sticky dough. Let rise until the volume has doubled.
  • Set 2 litres of water to boil in a wide pot. Preheat your oven to 230°C (upper-/lower-heat). Use 20°C less if using fan heat.
  • Divide the dough into 7 pieces of equal size (they will weigh about 120 g). Form each piece into a small roll. Keep water at hand. Wet your index fingers. Poke one index finger from the top through the roll, lift up and poke the other finger through from the bottom. Making rotating movements with both hands, stretch the hole with your fingers until it is about 6cm in diameter. Place formed bagels on a non-stick baking sheet.
  • When the water is boiling, stir in the honey and lower heat to a slight simmer.
  • Have a soup plate with sesame seeds on hand.
  • To boil the bagels (first try with a single one and then you may be able to do two at a time):
    • Gently drop bagel into the water. Using a slotted spoon, nudge it from time to time to make sure it doesn't stick to the bottom of the pot.
    • After some time the bagel will rise to the surface. When it does, after 15 seconds, flip it over and boil for another 20 seconds (approximately).
    • Lift it out with the slotted spoon and place in the soup plate with the sesame seeds. Flip.
    • Return to the baking sheet.
  • Sprinkle with a little bit of coarse salt.
  • After boiling all bagels, bake for 10 minutes, flip them over and bake for another 10 minutes.
  • Leave to cool on a rack and enjoy immediately. If eating them after a few hours I recommend re-heating them on a toaster as it crisps them up very nicely.
  • If you want to freeze them, freeze immediately. Let defrost in a plastic bag later and place on a toaster to crisp up when defrosted.

*Video: see explanation below

*Cornflour-Locust Bean Gum Egg:

Mix 300 g fine whole cornflour with 30 g locus bean gum. You can buy locust bean gum in health food stores or organic shops. Make sure there are no clumps. You can use a sieve for this. Keep in an airtight jar. To substitute 1 egg, use 2 tsp of the mixture and mix with 40g water.



And now the exciting news ;)
I did a video of me making these bagels, so have a look (on YouTube itself the quality is a bit better)!



I hope it is useful! I apologise for it not being super professional and me walking in and out of the picture, but as I will never have a perfect first video I thought I might as well get started with this one.