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Bagels

For an extra special brunch, how about the classic combo of smoked salmon and cream cheese - a perfect partner for these delicious home-made bagels - sliced, toasted and piled up high!

  • Cook: 20 mins
    Prep: 20 mins
  • 10
  • easy
  • Suitable for home freezing
Go back

Bagels

For an extra special brunch, how about the classic combo of smoked salmon and cream cheese - a perfect partner for these delicious home-made bagels - sliced, toasted and piled up high!

  • Cook: 20 mins
    Prep: 20 mins
  • 10
  • easy
  • Suitable for home freezing

Ingredients

1 500g packet Juvela Gluten-Free White Mix
1 sachet dried yeast (supplied with Mix)
1 tsp salt
2 tbsp vegetable oil
150ml warm water (40ºC)
150ml warm milk (40ºC)
50g sesame seeds (optional)
1 egg, beaten with 2tbsp milk to glaze

Method

  1. Before you start, preheat the oven to 220ºC/425ºF/Gas Mark 7 In a large bowl, combine the Mix, yeast and salt and stir in the oil.
  2. Combine the water and milk and gradually add to the dry ingredients to form a soft but not sticky dough. Knead the dough until smooth on a surface lightly dusted with Mix.
  3. Divide the dough into 10 equal pieces and shape each piece into a round approx 3inches wide and 1 inch thick.
  4. Using a small scone cutter cut out the centre of each round to make a ring (keep the centres to make little doughballs!).
  5. Place on a baking tray and brush with the glaze and sprinkle sesame seeds on top if using.
  6. Leave to prove in a warm place for approx 30 minutes, and then bake in a preheated oven for approx. 15-20 minutes until golden brown.

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