Remember how I made those amazingly chewy honey bagels a while ago but ended up adding dried fruit into them for brother deer and lil’ bun? Well, I have not forgotten that I was to make a seeded bagels so I can use them to make sandwiches. Plus, mother deer was complaining about how I should make more seeded buns for her instead of sweet fruity buns for the two little ones because she matters too.
Anyways, this time I decided to make a poppy seed version of bagels but with a twist of course! I mean it’d be pretty boring if I put pretty much the same recipe up again with the only slight addition of poppy seeds to the dough would it? These poppy seed bagels have a secret treat hidden within them when you bite right into them. Want to know what it is and how to make it? Then keep reading!
Ingredients (makes 6):
1 3/4 cup bread flour (we used multi-grain)
2 tablespoons honey or brown sugar
1 tablespoon sugar (or more brown sugar)
1 teaspoon yeast
1/4 teaspoon salt
1/2 cup soy milk
2 tablespoons sunflower seeds
1 tablespoons poppy seeds
1/4 cup currants or mini chocolate chips (optional)
1/2 pot boiling water
2 tablespoons honey or brown sugar
Baking time!
1. Place the yeast, honey/brown sugar and warm water in a measuring cup and set aside to let it foam. While the yeast is foaming, combine the bread flour, salt and the sugar in a large bowl.
2. Pour your yeast mixture into the large bowl and stir everything together to form a dough. Add in your sunflower seeds and poppy seeds, mix until incorporated. Let your dough rise covered for at least 30 minutes before going onto next step.
3. Divide your dough into 6 pieces.
4. Roll the dough balls out into logs. Flatten the dough out and place a trail of dried currants inside. Pinch the length-wise edges up to seal the currants in.
5. Flatten one of the ends and form the dough into a ring. Seal the ring by surrounding the other end with the flattened end and pinching the dough to secure. Let your bagels rise in a warm place covered with a damp cloth for 30 minutes.
6. Bring water to a boil in a large pot, add the honey/brown sugar and gently drop your bagels into it. Boil each side of the bagel for 15 seconds. Boiling too long will create wrinkly bagels ):
7. Wipe the excess water off your bagels with a clean cloth then transfer them onto a lined baking sheet. Bake at 375F for 15 minutes until golden brown.
How they turned out
Sometimes I end up shocking myself when I’m done baking something because I would have no idea that it’d turn out as well as it did. These bagels were a perfect example of that but I guess that means that if you try hard enough, even the most temperamental bakes can turn out fabulous!
Our bagels didn’t turn out as golden and shiny as I would of liked but that’s a pretty minor detail considering how amazing the bagels turned out as a whole. If seeded bagels aren’t your thing, there’s also matcha bagels, chocolate bagels, fruit speckled bagels and even mini bagels for you to make and enjoy!
Just add the ingredient to this basic dough and you’re good to go (ooo I rhymed)! As for me? Don’t worry I didn’t end up stuffing currants in all my bagels so I still have a few to use for my sandwiches (: Speaking of which, I should probably get back to making it now…soggy bagels from tomatoes are no fun!