I had a flash of inspiration the other day – how about bagels with no holes? Instead, making them into rolls with that typically chewy exterior and tender insides that would make the perfect vehicle for a burger. That would stand up to a robust filling without danger of disintegration at a crucial moment. Genius! Maybe it isn’t a new idea and you have all been happily eating bagel buns for years, but it’s a new concept to me! I think I’ve mentioned before the pleasure we get from making and eating different types of bread when we’re normally restricted to a limited boring selection. But theses bagel buns were a real success both as an accompaniment to soup and as the bun for a burger – so maybe, just maybe even more versatile than a regular bagel?! Bagel Buns (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan) makes 12
- 2 tbsp caster sugar
- 1/2 tbsp soft brown sugar
- 1 tsp salt
- 1 tbsp quick action yeast
- 500g strong bread flour
- 1 tbsp extra virgin olive oil
- 300ml warm water
- 1 tbsp bicarbonate of soda
- 2 tbsp dairyfree milk for brushing
- Salt crystals for sprinkling
- Pour the flour, yeast, sugars and salt into a bowl, make a well in the centre and pour in the water and oil, bring together and then knead until you have a silky, pliable, smooth dough. This can be done in a stand mixer if you have one. Cover and leave in a warm place to double in size
- Knock back and cut into eight equal pieces, roll each into a ball and then place on a greased baking sheet, covering the rolls with oiled cling-film, to rise again. Preheat the oven to 220 degrees centigrade
- Bring a pan of water to the boil and then tip in the bicarbonate to make a fizzing, boiling liquid. In small batches place the buns into the boiling liquid for about 30 seconds, remove and drain on a clean tea towel.
- Place back on the oiled baking sheet, brush with dairy-free milk and place straight in the oven for 15-20 minutes until golden and sound hollow when tapped. Cool on a wire rack.
They DO look absolutely yummy. Plus, it’s interesting that I was just thinking of Bialys yesterday. Bialys, in case you didn’t know are what the original Polish bakers who brought the Bagel over did for a little change up. It’s the same batter but instead of making a hole you press the center in firmly, top with diced onion and poppy seeds and bake as they are. Absolutely delicious. Two breads, one batter, you must be channeling the bread gods.
I never knew that about Bialys – how interesting 🙂