Sometime when i get bored with Asian meals for dinner, i simply cooked a pot of chicken stew to go with some bread. Like this case, we enjoyed these freshly made pumpkin bagels together with a pot of thyme chicken stew, yummy!
Now i prefer this simple way of shaping bagels. I have uploaded two music video on how to shape the bagel, you can check at my Instagram account (via sonianll )
This special boiling of bagel dough method, made bagel texture difference from normal bread
After boiled in water, ready to go into oven.
Pumpkin Bagel 南瓜貝果For the dough375g High protein flour (I use unbleached high protein flour)125g mashed pumpkin (sifted)1/2tsp + 1/4tsp instant yeast1/2tsp salt
20g caster sugar100g fresh milk20g unsalted butterFor the syrup1 litre water3tbsp light brown sugarTopping- pumpkin seedsMethod
- Mix all dough ingredients except butter in a mixing bowl, combine and knead till smooth dough. Add in butter, continue to knead till dough is elastic and smooth. Set aside to rise to double about 30-60mins.
- Punch down the dough to expel air, lightly knead, then divide into 8 portions (about 80g each) and shape to round, rest for 15mins.
- Roll each piece of dough into a long sausage shape (about 9” long). Press and flatten one end, brush with water, then bring another end to join them together. Repeat with the remaining dough, and let the bagels rest on a baking tray that lined with parchment paper for 30 minutes.
- Bring water and brown sugar to boil. Boil the bagel one by one, less than a min each side.
- Remove the bagel with a slotted spoon and place them on the parchment-lined baking tray. Topped with pumpkin seeds if desired.
- Bake at a pre-heated oven at 220C for about 15mins (I baked at 220C for 8mins then reduced to 190C (fan forced) for 7mins) or until golden brown.
Recipe by Sonia a.k.a Nasi Lemak Lover