I love making bagels; ok it’s a slightly convoluted process but they make me feel like a real, proper baker! When I saw a picture of some marmite bagels on the cover of Olive Magazine, I just knew I had to make my own version. Big S loves bagels and marmite and isn’t so keen on sweet breakfast options – these bagels could have been made exclusively for her!
They really are a delicious savoury bagel variation – certainly not too ‘marmity’ but with add oomph and umami flavours, these certainly aren’t a bland plain bagel! Don’t worry though, if you’re not a marmite fan you will still enjoy these, they’re more savoury and moorish than overpoweringly marmite flavoured.
We had them warm from the oven with Tofutti better than cream cheese, served with carrot soup – a complete winner of a lunch!
But make sure you leave some for breakfast, toasted and with added marmite if you’re a real marmite addict!
(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
500g strong bread flour
1 tbsp caster sugar
1/2 tsp salt
1 tbsp dried yeast
1 tbsp extra virgin olive oil
1 and 1/2 tbsp marmite and 1 tbsp syrup dissolved in 300ml water
1 tbsp bicarbonate of soda
1 tbsp marmite
1 tsp marmite dissolved in 1 tbsp dairy-free milk, for brushing
A few flakes of sea salt to sprinkle
- Sift the flour into bowl; add the salt, sugar and yeast.
- Pour in the water (with marmite and syrup dissolved in) and oil and and mix until you have a nice smooth, pliable dough (if you have a mixer with a dough hook use that)
- Knead until the dough is silky smooth and bounces back when you make an indentation (probably 5-10 minutes)
- Place in a lightly oiled bowl, cover and leave to rise for about an hour, or until doubled in size.
- Bring a pan of water to the boil. Cut the dough into ten equal sized pieces, weigh them if you want them to be exact.
- Shape each into a ball, then insert a wooden spoon handle in the middle to make a hole. Twizzle about until the hole is at least 2cm/1 inch across. (Or leave as balls if making burger buns)
- Stir in the 1 tbsp marmite into the boiling water. Once all the bagels are shaped, tip the bicarbonate into the water. Place each bagel in the boiling water for about 30 seconds, turning over once. Lift out, drain off the excess water by placing on a clean tea towel. Then place on the baking sheet. Leave to rise again for 30 minutes, covered with cling film
- Heat the oven to 220 degrees centigrade/gas mark 7. Oil a baking sheet.
- Brush with the marmite infused dairy-free milk and sprinkle with the salt.
- Bake for 15-18 minutes until golden
- Cool on a wire rack.
These look perfect!!! I have been dying to make bagels. Thanks for the recipe!
you’re welcome x
So clever Lucy adding Marmite – here in Australia you’d be using Vegemite….
of course, i’m sure vegemite would work well too 🙂