Things with holes – bagels and onion rings

onion rings and bagels copy

Here are two recipes for things to eat with holes in the middle. There is no other reason for putting them in the same blog post except that they’re both fun to make.

One day I’ll try making doughnuts.

Onion rings

I’ve tried several recipes for onion rings but for me this one is the simplest and the best.

Makes 1 large bowl of onion rings

  • 1 large onion
  • 150g self-raising flour
  • 210ml sparkling water
  • A pinch of salt
  • Ground nut oil for frying

Peel and cut your onion into slices just under 1 cm thick (8mm). Separate into rings and discard the two tiny ones in the centre (you can save these for another use).

Measure the flour and salt into a mixing bowl and add the sparkling water gradually until you have a batter the consistency of double cream.

Now heat your oil. It’s best if you use a large saucepan and fill to about half way. The oil is ready for frying when a tiny drop of batter hisses immediately on entering the pan.

Put your onion rings into the batter and shake them a little to remove any excess batter before carefully dropping them into the oil. You can fry 4 or 5 at a time, or more if you’re short of time and you don’t mind if they stick together a bit.

Fry for 2-3 minutes until golden brown. Drain well on kitchen paper and sprinkle with salt (optional if you don’t like to eat too much salt) before serving.

Bagels

This is a basic recipe and I’m sure bread experts will scoff but the result is a very respectable bagel which is much nicer than the dry old ones you can buy at Tesco Express.

These make a perfect Sunday brunch with scrambled eggs and chorizo or smoked salmon and cream cheese.

  • 400g strong bread flour
  • 225ml warm water
  • 1 teaspoon of dried instant action yeast
  • 2 teaspoons of salt
  • 2 tablespoons of caster sugar
  • 2 tablespoons brown sugar
  • Seeds or salt flakes for the top

For fresh bagels in the morning start the process in the evening. Take a large mixing bowl and measure out the flour, yeast, salt and caster sugar.

Tip in the water and stir into a firm dough with your hands.

Now follow this schedule (this takes about 1 hour from start to finish, you’ll need a timer or a stop watch)

Cover with a tea towel and leave for 10 minutes
Knead for 10 seconds
Cover with a tea towel and leave for 10 minutes
Knead for 10 seconds
Cover with a tea towel and leave for 10 minutes
Knead for 10 seconds
Cover with a tea towel and leave for 30 minutes

Now divide the dough into 6 equal portions and shape into balls, place on a tray, cover with a cloth and leave for another 20 minutes.

Now shape your bagels. Make a hole in the middle with the end of a wooden spoon and then stretch the dough outwards with your fingers. The hole needs to be quite large (about 4 cm) as it will close up as it cooks.

Cover a chopping board or tray with lightly oiled cling film then place the bagels on the tray and cover loosely with another piece of lightly oiled cling film. Place in the fridge to rise slowly overnight.

In the morning preheat the oven to 200oC fan.

Take a large pan and boil some water with 2 tablespoons of brown sugar added. Drop each bagel into the boiling water and poach for just 5 seconds on each side.

Place the poached bagels on an oiled baking tray, sprinkle with seeds or salt and bake for 15-20 minutes.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s