Home made Bagels

So if the title of that doesn't get you drooling, what will ? Bagels are one of my long standing favorite things to consume , toasted with a smear of cream cheese, fantastic. So when a friend passed me along this recipe I was a little hesitant , are'nt bagels hard to make , almost a little mysterious , one of those foods that you never really cared how it came to arrive on your plate ? Well master 6 LOVES bagels & his appetite was becoming expensive for them  ( around$ 4.50 in NZ for 4 and not great quality )so when  I mentiond that we could make some he spent the next 3 days asking 'when are we making bagels ' ..... So with my trusty iPad ( honestly makes life so easy when using an online recipe ) we truged up to the kitchen & begun .... I actually really enjoy making bread so I had a blast , yes there are a few steps but its not hard in the least & the kids had a ball rolling them & creating the holes , flour was also flung far & wide but heck when your a kid thats half the fun right?  The end result AMAZING , fresh , delicious bagels which master 6 ate four of in a row .... I will most defiantly be making these again ! This is the original recipe here , instructions & pictures are pretty good !

Ingredients


2 Teaspoons active dried yeast
1 1/2 TB sugar
1 1/4 C warm water ( I used all this your may need more or less )
3 1/2 C Flour ( high grade or bread )plus a little extra for kneading
1 1/2 tsp salt ( I only ever use Himalayan salt , much better for you & taste )
couscous to coat bottom of bagels ( optional )

 I kept my bagels plain but you can experiment with toppings check link to original recipe here

Method

In 1/2 C warm water pour in sugar & yeast. Do not stir . Let sit for 5 mins then stir yeast & sugar together until it dissolves in water
Mix flour & salt in large bowl. Make a well in middle and our in the yeast & sugar mixture
Pour half the remaining warm water into well. Mix and stir in rest of water as needed , I knew straight away I would need more & plunked it all in . You want a moist firm dough .
On a floured surface knead the dough for around 7 - 10 mins until its smooth & elastic , Just knead & knead , it will reward you in the end !

Coat a large bowl with some oil & turn the dough in it to coat , cover dish with a moist tea towel
Let it rise for around an hour in a warm place , it should double in size. Punch the dough down ( my kids loved this bit ) and let it rest for another 10 mins

Divide the dough into around  8-10 pieces for big bagels or smaller bits for little ones , we had a whole lot of sizes going on , the kids enjoyed the mini ones !

Shape each piece into a round by pulling dough around on itself & sort of winding end pieces underneath - if all else fails end up with a round shape ! Press it against bench and move you hand in circular motion while spinning dough inside you finger circle until a perfect little ball emerges ( this part is easy & enjoyable ) repeat with all your balls of dough.

Coat a finger in flour and press into center of dough balls , stretch the ring out to get a decent sized whole


( around 1/3 diameter of bagel )

place them all on a oiled surface & cover with a damp tea towel again. Preheat oven to 220c

Bring a large pot of water to the boil. Reduce heat . Use a slotted spoon to lower bagels into water . Boil around 2-3 ( depending on size ) at a time , boil for 1 min each side or 2 mins if you prefer a chewier bagel.
I dipped the bottom of my bagels in couscous for a crunchy bottom like the store bought ones ( totally optional ) as the are build & dipped place them on a oiled baking tray

Bake for 15- 20 mins till golden brown

Eat & enjoy & never buy another bagel again !

Perfect Pikelets

Pikelets are a funny thing, say the word & my mind conjures up images of my youth eating them on a cold wet afternoon piled high with butter & jam. 
They are according to wikipedia a type of pancake eaten in Australia & New Zealand, I guess if you were going to describe them!
 I would say they are a dense little american style pancake, but not really like a pancake at all !
 Most at home beside a pot of hot tea & rather more sophisticated piled with jam & whipped cream.
Children love them, adults adore them...but not all pikelets are created equal !
I have tasted & made some stodgy uncooked versions. 
There are numerous recipes & if you are lucky enough to be handed one down, or found one that works lucky you !
This one comes again from Alexia Johnstones - Ladies a plate  its simple & turns out perfect every time. Pikelets are the fall back staple for unexpected visitors, after school munchies. 
Eat them hot, straight of the girdle or pair them up & pop them in your lunchbox ...... simple goodness




Pikelets 

• 1 egg
• 30 g caster sugar
• 170 ml milk
• 125 g flour
• 1 tsp baking powder
• 15 g melted butter
• 25 g golden syrup*

* optional - I think makes them better !

1. Heat a heavy based frying pan or if you have one an electric frying pan on med high

2. Put egg and sugar in bowl and beat until pale & fluffy

3. tip in the milk and sifted flour & baking powder and lastly the melted butter ( if using golden

    syrup melt this with the butter ) , mix to a light spongy batter - don't over mix

4. Grease the surface of your pan with butter and using a big spoon hold vertically and pour

     the mixture from the tip to make circles ( make about 5- 6 at a time )

5. Wait until bubbles appear on the top of pikelets and burst, then you know they are ready to

     be flipped,flip them carefully and cook for a minute more till nicely golden brown

6. Pile them between a clean tea towel till you are finished cooking them all, then spread with

     butter and jam or if your feeling fancy whipped cream & jam !