Chocolate Heaven or Hell?!?

this looks very interesting, although I have to say I am more savory than sweet.

For the “other” M

As promised the bagel recipe I have been using as of late. This will make 15 bagels which I freeze for future eating. We have been finishing the lot in less than two weeks. They “whip up” with minimal effort and are definitely worth it. I usually eat one in the morning toasted with cottage cheese. In case anyone is wondering, I find it easier to bake at home than try and find someone or somewhere that can make a decent good bagel.

Original recipe from How to be a Domestic Goddess,

1kg flour

1Tablespoon Salt

7g (1 sachet) easy rise yeast

2 Tablespoons sugar

1 Tablespoon vegetable oil

500 ml warm water

2 Tablespoons malt (or Sugar for bagel poaching)

Combine the flour and yeast in a large bowl. Add the sugar and oil to the water. Make a well in dry ingredients and then add wet ingredients to dry. Knead for ten minutes until the dough has a satin finish and when poked the impression remains. Form into a ball and place in a well oiled bowl. Let sit for an hour or until doubled in size.

Now punch the dough down and give a good knead. Cut ball into 3 pieces. Roll each piece into a rope and cut down to 5 pieces. Roll each piece into a ball, then into another rope and curl it around to form a ring. Let bagels sit for another 20 minutes.

Heat oven to 240 C

Put a pan of water to boil. Once boiled add malt or sugar. Poach bagels 2-3 at a time and place on well oiled baking sheets (I use silpats on mine). Bake for 10-15 minutes. Let cool on wire rack.

Enjoy!

Note: I cut my bagels in half before freezing them. Then when I want one in the morning, I take it out of the freezer, pop it open and toast.