Walnut and Apricot Jam Bagel
The origin of the bagel dates back to 17th century Poland and has since become a popular pastry worldwide. This walnut and apricot jam version brings a special sweet flavor, where the toasted walnuts provide a crunchy texture, while the apricot jam adds a pleasant fruitiness to the pastry. It is the perfect choice for breakfast or afternoon treat, with a cup of tea or coffee.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the flour, yeast, sugar, and salt. Make sure the salt doesn't come into direct contact with the yeast, as it can inhibit its effectiveness.
2
Pour in the warm water and mix with a wooden spoon until the dough comes together. Once it's manageable, start kneading by hand for about 10 minutes, until smooth and elastic.
3
Cover the dough with a kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
4
Once the dough has risen, knead in the ground walnuts and divide it into 8 equal portions. Shape each portion into a ball, then use your finger to create a hole in the center and gently stretch it out to form a bagel shape.
5
Bring a large pot of water to a boil, then reduce the heat to a simmer. Cook the bagels one at a time for 30 seconds on each side, then place them on a baking sheet lined with parchment paper.
6
Whisk together the egg and milk, and brush the tops of the bagels with the mixture. This will help them bake to a beautiful golden brown.
7
Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until golden brown.
8
Let cool, then slice the bagels in half and spread with apricot jam.
9
Serve fresh, sprinkled with a little extra ground walnuts.
