Today was a bagel day!
But not the classic one from the bakery, it's been a while since I experimented with dough, not counting all-purpose flour pastries or puff pastry.
It's a tricky thing when you know what you want, but still haven't figured out how to reach it.
Sometimes I mix up something randomly, and that, of course, turns out well but I never wrote down what I did, so let's try not to repeat the same mistake.
The recipe for Aromatic Oat bagels freshly made up
200 g of oat flour
50 gr of cornflour
2 spoons of sunflower seeds
2 spoons of sesame seeds
1 spoon of black sesame seeds
1 spoon of baking powder
1 egg
200 ml of sparkling water
salt, rosemary, olive oil, a small cube of cheese
The difference between black and regular sesame is in the fat, the black one is much more greasy, and mostly I'm using it cause of its texture and that nutty taste also looks good roasted on pastries.
In a bowl, first, mix all the dry ingredients, then add the egg and water. The dough is still sticky, approximately one spoon of oil is more than enough. *What makes these bagels aromatic is rosemary, roughly chopped and well-knitted.
Knead the dough until it gets an elastic structure that does not stick, they both rest for 10-15 minutes. :D
Shape it, I'm a huge fan of pretzels with lots of seeds!
Sticks, crackers, circles, whatever...
200c - 15 minutes
Before I start baking I had on my mind a long time tasted breakfast and a similar bagel to this, cut in half with some creamy cheesy spreading, smoked salmon, and fresh salad.
And the results are...
Unfortunately, I wasn't able to cut them in half, as I made each portion small, but the taste was fully battery grainy. On the side, two added spreadings, feta cheese and a spoon of peanut butter combo, hummus spiced with pepper and parsley.
One bite and I'm there, having that above-mentioned breakfast next to the river while the morning is still quiet.
I suppose for the softer version I should add a bit more a baking powder, that's basically the only thing I would change
