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.
Comments are closed.
Lovely concept. Delicious food and excellent photos.
Thanks C. Looking forward to your entry 🙂
These bagels look amazing! Looking forward to trying them 🙂 Well done, lovely collaboration!