550 gm(2 2/3 cup) bread flour55 gm(¼ cup) raw caster sugar7 gm(1 sachet) dried yeast1 tbsphoney or malt syrupFor glazing:eggwash30 gmpearl sugar (see note), for scatteringTo serve:firm ricottaCaramel sauce200 gmhoney110 gm(½ cup) caster sugar125 gmsalted butter, coarsely chopped100 mlpouring cream
Process flour, sugar, yeast and 1 tsp sea salt in a food processor to combine. Add 375ml lukewarm water, process until smooth and combined (1-2 minutes), transfer to a lightly buttered bowl, cover with plastic wrap and stand until doubled in size (1 hour).
Knock down dough, divide into 10 even pieces and roll into balls on a lightly floured surface. Working with one ball at a time, push your finger through the centre, then spin the dough around to form a 1.5cm-diameter hole. Place on an oven tray lined with baking paper, cover with a tea towel and stand until slightly risen (10 minutes).
Preheat oven to 200C. Bring honey and 3.5 litres water to the boil in a large saucepan over medium-high heat and add bagels in batches. When bagels rise to the surface, simmer, turning once, until slightly puffed (30 seconds each side). Remove with a slotted spoon, pat dry with absorbent paper, place on oven trays lined with baking paper and brush with eggwash.
Combine pearl sugar and 1 tsp sea salt flakes in a small bowl, scatter over bagels, pressing lightly, then bake, swapping trays halfway though cooking, until golden (15-20 minutes). Turn bagels, bake to dry bases (5 minutes), set aside and keep warm.
Meanwhile, for caramel sauce, stir honey and sugar in a saucepan over medium-high heat until sugar dissolves, bring to the boil and cook until dark caramel (6-7 minutes). Remove from heat, add butter, cream and 2 tsp sea salt (be careful, hot caramel will spit), stir to combine, transfer to an electric mixer, whisk until thick and cooled to room temperature (10-12 minutes) and set aside.
Halve bagels, spread with ricotta and caramel sauce and serve.
Note Pearl sugar is available from The Essential Ingredient; if it’s unavailable, substitute crushed sugar cubes.
This recipe is from the September 2012 issue of Australian Gourmet Traveller.
Boiling the bagels makes for an authentic chewy exterior; the longer they’re boiled, the chewier they’ll be. Serve the bagels fresh from the oven, or make them a day ahead and serve them toasted. This recipe’s also great with sliced banana.
At A Glance
Serves 10 people
At A Glance
Serves 10 people
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