These bagels make a great back to school lunchbox treat, simply slice and fill with hummus and salad.

Bake time 20mins
Prep time 1-2 hours
Makes 6

Ingredients

300g white spelt flour
7g dried yeast
2 teaspoons salt
2 tablespoons rapeseed oil, plus a little more for greasing
1 teaspoon chilli powder
2 teaspoons garam masala
200ml water
Topping
50g cheddar cheese, grated
1 teaspoon garam masala

Methods

  • Place the flour into a large bowl and rub in the yeast with your fingertips
  • Add in the salt, oil, chilli, garam masala, and water and combine until the mixture forms a dough (adding more water if it feels a little dry)
  • Tip the dough out onto lightly oiled surface and knead for around 5 minutes, or until the dough feels smooth and a little more elastic
  • Return the dough to the bowl, cover with a tea towel and leave to rise for around 1 hour, or until it has doubled in size
  • When the dough has risen, place it onto a lightly oiled surface and split it into 6 equal pieces
  • Roll each piece into a ball and then make a hole in the centre of each one with your finger
  • Stretch the hole out until the dough ball resembles a bagel
  • Place the bagels onto a lined baking tray and leave to rise for 30 minutes, or until they have noticeably puffed up
  • Pre-heat the oven to 200 degreesĀ°C
  • Place a large pan full of water on a medium heat until it starts to simmer, then turn it down to a low heat
  • When the bagels have risen, poach them in the simmering water for two minutes on each side (you may have to do this in batches)
  • Return them to the lined baking tray when done
  • Sprinkle over the cheese and remaining garam masala
  • Bake the bagels for around 20 minutes, or until the cheese is burnished and their crusts are a deep golden brown
  • Leave the bagels to cool on a wire rack before serving

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