SPICED RAISIN & WALNUT BAGELS

Jane Lyons & Will Bowman

Makes

12

Preparation

20 mins plus 4 hrs minimum resting time

Cook

20 mins

Ingredients

150ml warm water
1 teaspoon honey
1 teaspoon active dried yeast
700g white flour
100g wholemeal flour
1 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon mixed spice
2 tablespoons brown sugar
125g raisins, roughly chopped
100g walnuts, roughly chopped
semolina or polenta for lining trays
1 teaspoon baking soda
honey, to glaze
sea salt

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Instructions

1.Mix together water, honey and yeast in a small bowl and set aside for 10 minutes to let the yeast bloom.
2.In a separate large bowl, sift in flours, spices and sugar.
3.Add raisins and walnuts and stir to combine.
4.Make a well in the centre and pour in the yeast mixture, as well as 400ml water.
5.Combine to make a soft dough – you might find it easier to mix the dough with clean hands.
6.Tip onto a clean bench and knead for 2 minutes, then return dough to the bowl and cover with a damp tea towel.
7.Set aside for 1-2 hours or until doubled in size.
8.Quickly knead dough, cover again with a damp tea towel and put in the fridge for a few hours or overnight.
9.Line two large baking trays and sprinkle with semolina or polenta. Remove dough from the fridge, punch down to deflate and portion into 80g pieces.
10.Roll those pieces into smooth balls, then use your fingers to make a hole in the centres.
11.Once shaped, put the bagels on the lined trays.
12.The holes might start to spring back again, so give them a quick second stretch before covering with a damp tea towel and leaving out for an hour.
13.Bring a large pot of water to the boil and add the baking soda.
14.Heat oven to 225°C.
15.Working in batches of 3-4 at a time, gently drop bagels into the water and cook for 1-2 minutes.
16.Remove from water with a slotted spoon or sieve and place on a wire rack then return to the polenta-dusted lined baking trays.
17.Bake bagels for 20 minutes or until golden and shiny.
18.Remove from the oven and brush with honey or maple syrup then sprinkle with sea salt.

Recipes, food styling & photography Will Bowman & Jane Lyons
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