One of the things we get asked is what else can you do with the mixes.
And not for nothing is our flatbread called Ingenious Flatbread. You have already found the pizza base and cracker recipes I hope, and have toyed with rolling it thinner to make more of a wrap, than the thicker flatbread, or even brushed it once cooked with garlic infused oil to have a garlic naan-type flat bread.
Here is a rather more in depth and time-consuming recipe, but the results are well worth it!! Proper, delicious bagels, and made with your own fair hands. What could be better for Sunday breakfast, than a freshly baked bagel with scrambled egg and pancetta?!
So, you will need (for 4 bagels):
326g Ingenious Flatbread
49g Golden Syrup/Honey
Baking Parchment and a baking tray
Hemispherical Scoop (or alternative) i.e. an Ice cream scoop
Large round drainer spoon
Spatula (or equivalent)
Optional: seeds to top, e.g. sesame, chia, poppy, nigella (our favourite)
- Mix the flatbread flour, syrup and water in a bowl into a thick dough. Leave this to stand for 20 minutes
- Cut four squares of clingfilm (20cm) and sprinkle these with the water (this prevents the dough sticking to the clingfilm)
- Once your 20 minutes is up, divvy the dough into 4 equal portions and using your scoop, smooth them and place one on each piece of clingfilm. Then gently wrap and put in the fridge for an hour.
- Remove the dough from the fridge and shape into bagel shape, including the centre hole, this is a hands on, no tools needed process.
- Gently wrap them up again and put into the fridge for a further couple of hours
- Pre-heat oven to 210C
- Remove from fridge, unwrap and let them come to room temperature. Using a wet spatula (or similar) smooth surface as much as possible.
- Put 2 tsps baking soda into a saucepan, add 1.5 litres water (if scaling up your bagel making then make sure to maintain this ratio of baking soda to water) and bring to the boil.
- Gently place bagels into vigorously boiling water for one minute on each side
- Remove, drain and place on a baking tray lined with baking parchment.
- Optional: add seeds to flavour
- Bake at 210C for 35-40 minutes.
- Remove, let them cool, and enjoy!
Happy Sunday mornings!!