Chia seed and cinnamon&raisin bagels…great for brunch or a light snack! 

Ingredients for 10:

  • 7g dried yeast (I use HOVIS’)
  • 4 tbsp sugar
  • 450g white bread flour
  • 2 tsp salt
  • 300ml warm water

For the flavours:

  • Chia seeds 
  • 150g raisins
  • 1 tsp cinnamon 

The method: 

  1. In a jug combine 1 tbsp sugar, the yeast and 100ml of warm (not too hot or it’ll kill the yeast) and leave for 10 mins, until the mix becomes frothy.
  2. Then to the yeast mixture combine 200ml warm water, the salt and half the flour, keep adding flour until a soft and non sticky dough forms
  3. Knead well for 10 minutes, (then spilt the dough in half in you are doing more the one flavour)
  4. To half the dough, I added the cinnamon and raisins and then left both the doughs to proove in a greased bowl (cling film lid) in a warm place for 45 minutes 
  5. Preheat the oven to 220c/gas7 and using a saucepan bring to boil a pan of water with the remaining sugar 
  6. Once prooved (the dough should not be sticky) cut the doughs in 10 pieces (5 from each dough), each about 85g, then mould each into a fat round ball and by using a wooden spoon make a hole in the middle about 2cm wide! 
  7. Then slot these bagels into the pan of sugar boiling water (only 4 at a time) and boil for around a minute on each side (flip half way)
  8. Then dry the bagels so no excess water and transfer the bagels to a lined baking tray, add the chia seeds to top the plain bagels! 
  9. Cool in the oven for 25 minutes or until brown and hollow sounding when tapped on the bottom! 

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