I love making my own bagels, and have done right from my earliest thermo cooker days! Steaming them is so much easier than boiling, and the results are just perfection. Here I’ve used a mix of standard bread flour and spelt flour, which adds to the flavour and also to the nutritional profile. While most breads require a 30-minute cool-down period before slicing, bagels are one of the few exceptions where you can tuck straight in without reproach! So enjoy.
Makes 12
+ dairy free
+ vegetarian
+ vegan
Ingredients
Raw sugar, plus extra to sprinkle
Cinnamon stick
Water
Dried yeast
White baker’s flour
Wholemeal spelt flour
Fine salt
Raisins
Oil, for proving bowl
Method
This recipe can be found on page 195 of our brilliant thermo cookbook Thermo Cooker Fresh Favourites. If you don't already have this one in your collection, you can check it out here...
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