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Episode 5 Technical Challenge - Bagels
| Prep Time: 35mins | Cook Time: 35mins | ||
| Ready in: 70 |
This week the contestants face the challenge of cooking two varieties of bagels, caramelised onion and poppyseed.
6 Caramelized Onion Bagels
250g Starter dough or a 7g sachet of fast acting yeast
20ml Golden Syrup
300g Strong White Flour
45g Water
6g Salt
2 tablespoons olive oil
2 red onions
2 tblsp brown sugar
Balsamic Vinegar to taste.
6 Poppyseed Bagels
250g Starter dough or a 7g sachet of fast acting yeast
20ml Golden Syrup
300g Strong White Flour
45g Water
6g Salt
Poppyseeds
For poaching
2.5 litres of water
100ml Golden Syrup
Fry diced onions in olive oil, sprinkle on brown sugar and add balsamic vinegar to taste. Leave to cool.
To make the first dough, mix the golden syrup, water, flour and salt – add the starter dough or yeast and bring it together into a dough.
Add 100g of the cooled onions. Divide dough into 6 even pieces. Roll each dough ball to develop gluten. Cover loosely with clingfilm. Leave aside to prove for at least 30 minutes or until it doubles in size.
Make the plain dough. Divide into 6 pieces. Roll each dough ball to develop gluten. Cover loosely with clingfilm. Leave aside to prove for at least 30 minutes or until it doubles in size.
Make a large hole in each of the dough balls, if the hole isn’t large enough, it’ll close up during baking. Leave the bagels for another 10 minutes.
Add golden syrup to 2.5 litres of water and bring to the boil.
Preheat the oven to 230degrees/210 fan.
Using a slotted spoon, poach each bagel for at least 2 minutes. This helps give them their nice glossy look. Place on a baking tray lined with parchment paper.
Sprinkle the 6 plain bagels with poppyseeds.
Place all 12 bagels in the oven at 210c for 15-20 mins or until they’re ready.
Present on the wooden chopping board in your unit.