Bagel buns

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

1. 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
2. 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
3. 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.
4. 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.