Proper Food Meets Sauce Pots
In this series of posts, I will introduce you to some of my favourite food bloggers in Ireland. For the first installment, please meet Alice, she is the award winning creative genius behind Sauce Pots .
Alice, how did you come to blogging?
And what are you going to cook for us?
So what’s the recipe then?
- 500g strong white flour (bread flour)
- 2 tsp dried yeast
- 1.5 tbsp sugar
- 300ml warm water
- 1.5 tsp salt.
- 2 tsp honey
- Add the yeast and sugar to 100ml of warm water in a bowl. Leave to stand for 5 mins, until the yeast had frothed up a little. Stir to dissolve.
- Mix the flour and salt together in a large bowl. Make a well in the centre, and pour in the yeasted water.
- Pour the remaining 200ml of warm water into the well.
- Mix the ingredients to form a dough.
- Turn the dough out on to a floured surface and knead for 10-15 minutes, until smooth, elastic, and very firm.
- Place the dough in a lightly oiled bowl, turning it gently to coat the dough in oil. Cover with a tea towel or cling film and leave to rise at room temperature until doubled in size (1-1.5 hours).
- Once risen, knock back the dough and leave to rest for 10 minutes.
- Preheat the oven to 220C/425F/Gas 7.
- Cut the dough into eight equal sections, and shape each piece into a ball.
- Form each ball into a ring by piercing the centre with a floured finger or handle of a wooden spoon. Swirl the finger or spoon in a circle to stretch the dough and widen the centre hole.
- Place each bagel on a baking tray lined with greaseproof or baking paper.
- Bring a large saucepan of water to the boil. Add 2 tsp of honey to the water, and stir to dissolve.
- One at a time, boil the bagels in the water for 1 minute, flipping them over half way through. Use a slotted spatula to remove the bagels from the water and place them back on the baking sheet.
- Brush each bagel all over with egg white and top with sesame seeds.
- Bake for 20 mins in the preheated oven, until the bagels are a deep golden colour. To be sure they’re done, they should sound hollow when you tap the bottom.
- Remove the bagels from the oven and allow to cool on a wire rack.
You can read the original blog post with Alice’s recipe for New York Style Bagels here.