Friday, May 19, 2017


Bagels are a very popular breakfast and brunch item. A very basic yeasted dough, enriched with Feta cheese, shaped in a ring form and made into a handy savoury treats. You can top them with sesame seeds or poppy seeds, whichever you prefer. These are great toasted with a bit of butter, or just plain, with cream cheese.

For the bagels
300 grams plain flour
2 teaspoons dried yeast
100 grams Feta cheese
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon sugar
4 tablespoons light olive oil
120 ml warm water
sesame seeds, for sprinkling
For dipping the bagels
300 ml piping hot water
20 grams baking soda

Sift the flour twice, then take out about 50 grams (½ cup) and set it aside. Mix the larger part of the flour with the yeast and sugar and reserve. Crumble the Feta cheese into a large bowl, add the oil, onion powder and salt and mix very well, until creamy. Add the flour you mixed with the yeast, along with the warm water and mix with a wooden spoon until a very soft dough forms. Transfer the dough to a clean work surface and knead it for about 10 minutes, adding the reserved flour as you knead. Oil a large bowl, place the dough in and cover with a kitchen towel. Let it rise for about 90 minutes in a warm spot, or until doubled in size.
When the dough has risen, transfer it to a lightly floured surface and knead it for a few minutes. Weigh the dough and divide it into 8 equal pieces. Roll each piece into a ball, then pierce it with your index finger to make the bagel hole. You can use a handle of a wooden spoon to widen the bagel hole. Take a relatively narrow and deep bowl and pour in the hot water and baking soda. Mix it well and dip each bagel in for 10 seconds. Place them on a large baking sheet (lined with parchment paper) and sprinkle on the sesame seeds, if you like. Let them stand for 10 minutes, then bake them in a preheated oven, at 200˚C (400˚F) for 12-15 minutes. Yields 8 small bagels.