Great British Bake Off 2010 winner, Edd Kimber, shows us how to make these distinctive bread buns with seeded toppings
- 7g sachet fast-action dried yeast
- 500g strong white flour, plus a little extra for shaping
- 2 tbsp light brown sugar
- a little oil, for greasing
- 1 tbsp bicarbonate of soda
- 1 egg white, to glaze
- seeds of your choice for the topping
MethodPut the flour, sugar and 1 tsp salt in a large bowl and mix together. Pour over the yeasty liquid and mix into a rough dough.
- 7g sachet dried yeast
- 4 tbsp sugar
- 2 tsp salt
- 450g bread flour
- poppy, fennel and/or sesame seeds to sprinkle on top (optional)
- Tip the yeast and 1 tbsp sugar into a large bowl, and pour over 100ml warm water. Leave for 10 mins until the mixture becomes frothy.
- Pour 200ml warm water into the bowl, then stir in the salt and half the flour. Keep adding the remaining flour (you may not have to use it all) and mixing with your hands until you have a soft, but not sticky dough. Then knead for 10 mins until the dough feels smooth and elastic. Shape into a ball and put in a clean, lightly oiled bowl. Cover loosely with cling film and leave in a warm place until doubled in size, about 1hr.
- Heat oven to 220C/fan 200C/gas 7. On a lightly floured surface, divide the dough into 10 pieces, each about 85g. Shape each piece into a flattish ball, then take a wooden spoon and use the handle to make a hole in the middle of each ball. Slip the spoon into the hole, then twirl the bagel around the spoon to make a hole about 3cm wide. Cover the bagel loosely with cling film while you shape the remaining dough.
- Meanwhile, bring a large pan of water to the boil and tip in the remaining sugar. Slip the bagels into the boiling water - no more than four at a time. Cook for 1-2 mins, turning over in the water until the bagels have puffed slightly and a skin has formed. Remove with a slotted spoon and drain away any excess water. Sprinkle over your choice of topping and place on a baking tray lined with parchment. Bake in the oven for 25 mins until browned and crisp - the bases should sound hollow when tapped. Leave to cool on a wire rack, then serve with your favourite filling.
- 2 onion bagels
- butter, for spreading
- American mustard - we like French's
- dill pickles
- a handful of torn iceberg lettuce leaves
- 120g pack pastrami (cured beef brisket)
- Split the bagels and spread each of the cut sides with butter and a little mustard. Separate the slices of pastrami, sandwich them between the bagels and put them on a sheet of double thickness kitchen paper on a microwave-proof plate – the paper stops the bread from becoming soggy underneath and sticking to the plate. Microwave on 750 watts for 1 minute.
- While the bagels are warming, slice the dill pickles lengthways. Take the bagels from the microwave and lift off their tops. Pile in the lettuce and sliced pickles, squirt in some more mustard and enjoy straightaway while they’re still warm.
- 4 radishes, thinly sliced
- 2 tbsp white wine vinegar
- 1 tsp golden caster sugar
- 3 mini bagels, split in half
- 100g crème fraîche
- 1 tbsp wholegrain mustard
- 6 slices salt beef, pastrami or roast beef
- handful watercress
- Put the radishes, vinegar, sugar and a good pinch of salt in a bowl and leave to pickle for 30 mins, or up to 24 hrs.
- When you’re ready to serve, toast the bagels while you mix together the crème fraîche and mustard. To serve, spread the bagels with the mustardy crème fraîche, top each half with a ruffled slice of beef, a few pickled radishes and a few watercress sprigs. Finish with a grind of black pepper.