Honey & Walnut Bagels
So delicious fresh or toasted.
Sunday was the first day of spring in NZ. That’s according to the meteorological dates, not the spring equinox which would push out the first day of spring to the 23rd of September this year. I don’t want to do that - my plum trees and peach trees (bar two) are in full blossom and the daffodils are all up, so to me it’s spring all the way! We’ve had some gorgeous days lately too, and they’re getting longer. It can be a bit tricky knowing what recipes to share as a food blogger writing for an international audience. When it becomes cooler in the Northern hemisphere and people are getting ready for pumpkins, apples and spice, in the Southern hemisphere it’ll be time for spring strawberries, peas and asparagus. So I try to mix it up a bit, and share a bit of both. This doesn’t apply for today’s recipe though, this one is an all-year round one!
The bagels are sweetened with honey, have a great toothsome chew, with a little bit of crunch from the walnuts. Bagels are cooked in a really hot oven and sweet bagels can sometimes burn a bit on the bottom. I line my pan with a silicone mat to add a layer of insulation. Using a light coloured pan can also help avoid burning - or placing another baking pan underneath the one holding the bagels.
Ingredients
240g (1 cup) warm water
60g (3 tablespoons) honey
2 teaspoons instant yeast
406g (3 1/4 cups) bread flour
8g (1 ½ teaspoons) salt
60g (½ cup) chopped walnuts
Water Bath:
2 litres water
1 tablespoon honey
The cup sizes given are US size cups - for best and most consistent results use grams.
Method
Add the warm water to a large mixing bowl and stir in 3 tablespoons of honey. Let the water cool to lukewarm, then mix in the yeast, then add in the flour and salt and with a fork, mix it as far as you can, then switch to using your hands and push it into a shaggy dough.
Tip it onto a clean work surface and knead the dough by hand for about 10 minutes until smooth and strong.
Push the dough into a flat round and add the chopped walnuts to the middle. Tuck them into the dough and knead for a minute more to distribute them throughout the dough.
Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place for about 1 hour, or until it doubles in size.
Shaping the Bagels:
Punch down the risen dough and turn it out onto a lightly floured surface.
Divide the dough into 8 equal pieces, then shape into balls and let them rest for 5 minutes to relax the gluten.
Push a dough ball into a rectangle. Roll it up tightly into a cylinder and seal the edges by pinching them together. Then lengthen the cylinder into a 10-inch rope on a clean surface. Flatten one end of the rope to about 1-2 inches long.
Bring the rounded end of the rope around to meet the flattened end. Carefully overlap the flattened end over the rounded end. If needed, moisten the flattened end slightly to help it stick.
An alternative way of shaping is to grab a dough ball and then press a hole in the center with your thumbs and index fingers. Then roll the dough ball around your index fingers to widen the hole. Aim for a large hole as it will shrink back in size once it sits.
Place the shaped bagels on a lined baking sheet, cover lightly, and let them rise for around 30 minutes until puffed.
Water Bath:
Preheat your oven to 220°C (425°F.)
Bring water to a rolling boil in a large pot and stir in 1 tablespoon of honey.
Gently lower a few bagels at a time into the boiling water. Boil each side for 30 seconds.
Remove the bagels with a slotted spoon, draining well, and place them back on the baking sheet.
Baking:
Bake in the preheated oven for around 20-25 minutes, or until deep golden brown. If your oven has hot spots, switch the oven pan around halfway through baking time to help them cook evenly.
Remove the baked bagels from the oven and let them cool before slicing.
Happy baking!