Try this sophisticated homemade vegetarian bagel, it's loaded with a unique combination of rich figs, nutty walnuts and creamy Gruyère. Bagels are the perfect lunch-on-the-go and making your own really isn't as hard as you think.
- Put the yeast and 1 tsp of sugar in a large bowl with 150ml (1/4pt) of the water and leave for 15 minutes so the yeast can start to activate. When it is ready, add the flour, salt and remaining water gradually until you have a soft but not sticky dough. Tip onto a floured surface and knead for 10 minutes. Put back into the bowl, cover with a clean, damp tea towel, and rest for 2 hours.
- When the dough has risen, knock it back and add the figs, walnuts and Gruyère and mix well.
- Bring a pan of water to the boil with the remaining sugar and preheat the oven to gas 7, 220°C, fan 220°C.
- Divide the dough into 90g (3oz) pieces and shape into balls. Using a floured spoon handle, poke a hole into the centre of each ball and swirl it around to create a hole about 4 inches wide. When they are all shaped, poach them in batches for 1 minute each side, then place on a baking sheet. Bake in the oven for 25 minutes or until golden.
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