Black Russian Bagels
For the full experience, make this recipe with the Drop Recipes app.
recipe by Tenina Holder https://bit.ly/TheWeekendTable
-
- Total Time
- 12hrs 50mins
-
- Serves
- 12
-
- Calories
- 180
This recipe comes from ‘The Weekend Table’ - the newest, beautiful cookbook by Tenina (link in bio). I can literally get chocolate into anything. Or cocoa, as in this case. It is just for colour, though I find the depth of flavour is always increased with chocolate! Serve these with anything you fancy. They are spectacular with the Beetroot Cured Salmon as pictured. But I am thinking that cream cheese and the Pineapple Jam (p. 291 in The Weekend Table) would be a definite flavour match, though perhaps the onion and garlic flakes might need to be omitted for that option. ***You will need 2 days to prepare this recipe***
recipe updated 25 Feb. 2022
Ingredients
-
- Fresh yeast
- 7 g
-
- Water
- 310 g
-
- Rye flour
- 170 g
-
- Bread flour
- 220 g
-
- Whole wheat flour
- 140 g
-
- Dark treacle
- 100 g
-
- Dark cocoa powder
- 30 g
-
- Pink himalayan salt flakes
- 2 teaspoons
-
- Extra virgin olive oil
- as needed
-
- Water
- as needed
-
- Golden caster sugar
- 60 g
-
- Egg white
- as needed
-
- Pink himalayan salt flakes
- as needed
-
- Poppy seeds
- as needed
-
- Sesame seeds
- as needed
-
- Onion flakes
- as needed
-
- Garlic flakes
- as needed
Tools
-
Oven
-
Stove
-
TM5
-
Tm5 bowl
-
Airtight container
-
Baking sheet - 18 x 13"
-
Large saucepan
Step preview
- Day ONE: Place yeast, water and rye flour into a jar and stir vigorously
- Cover and refrigerate overnight
- Day TWO: Place water, yeast, flours, treacle, cocoa powder and salt into the Thermomix bowl and add the day one paste
- Blend 6 seconds/speed 6
- Knead 3 minutes/Interval
- Tip out onto floured silpat mat, wrap in a tight ball
- Allow to prove for two hours or until doubled
- Divide into 12 pieces (80g each) and roll into loose balls
- Cover and rest for 10 minutes or so
- Meanwhile preheat your oven to 220°C/430°F
- Line two baking trays with paper that you brush well with EVOO
- Bring a large pot of water to the boil and add the sugar
- Form the bagels either by making a snake and joining or by forming a ball and pushing a hole into the centre
- Allow to rest for 10 minutes
- Drop each bagel into the boiling water and turn over, for literally just 20 seconds per bagel
- Place onto the trays
- Brush with egg white, and then sprinkle with the toppings of your choosing
- Bake 15 minutes until fragrant and glossy
- Cool slightly before cutting and serving with whatever takes your fancy