Black Russian Bagels

Name: Thermomix recipe: Black Russian Bagels
Prep time: 2 h 10 min
Cook time: 15 min
Ingredients: 2 Grams Yeast-fresh or 2 tsp dried yeast; 50 Grams filtered water; 50 Grams dark rye flour; 260 Grams water; 5 Grams Yeast-fresh or 1 pinch dried yeast; 220 Grams bakers or strong flour plus some more; 120 Grams dark rye flour; 140 Grams whole wheat flour; 100 Grams dark or black treacle; 30 Grams cocoa powder dark; 2 Teaspoons pink salt flakes; 60 Grams raw caster sugar; Extra Virgin Olive Oil (EVOO) as needed; Water for poaching; Egg white for brushing; pink salt flakes; Poppy seeds; Sesame seeds; Onion flakes; Garlic flakes

Makes 12 Prep Time 2 hours 10 minutes Cook Time 15 minutes Rated:

Should you like these savoury or sweet, it ends up being about the toppings really. So pick your toppings before baking! Do both sweet and savoury!

You knew I could get chocolate into salmon bagels right? Well, into the bagel part at least. It is just for colour though I find the depth of flavour is always increased with chocolate which of course is actually cacao, Brew Choc to be precise! Serve these with anything you fancy. Particularly good as shown, and is traditional. But equally great with cream cheese and Cherry Jam though I would leave the garlic and onion flakes off if you are going that route.

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Need

Day One
2 Grams Yeast-fresh or 2 tsp dried yeast
50 Grams filtered water
50 Grams dark rye flour
Day Two
260 Grams water
5 Grams Yeast-fresh or 1 pinch dried yeast
220 Grams bakers or strong flour plus some more
120 Grams dark rye flour
140 Grams whole wheat flour
100 Grams dark or black treacle
30 Grams cocoa powder dark BUY
2 Teaspoons pink salt flakes BUY
The Rest
60 Grams raw caster sugar BUY
Extra Virgin Olive Oil (EVOO) as needed BUY
Water for poaching
Egg white for brushing
pink salt flakes BUY
Toppings of Choice
Poppy seeds
Sesame seeds
Onion flakes
Garlic flakes

Do

1: Place all of day one ingredients into a jar and stir vigorously. Cover and refrigerate overnight.
2: Day two: Place all of day two ingredients into the Thermomix bowl and add the day one paste.
3: Blend 6 sec/speed 6. Knead 3 min/Interval/dough setting.
4: Tip out onto floured silpat mat, wrap in a tight ball and allow to prove for 2 hours or until doubled. Divide into 12 pieces (80g each) and roll into loose balls. Cover and rest for 10 minutes or so.
5: Meanwhile preheat your oven to 220°C and line 2 baking trays with paper that you brush well with EVOO.
6: Bring a large pot of water to the boil and add the sugar.
7: Form the bagels either by making a snake and joining or by forming a ball and pushing a hole into the centre. I like the snake method personally. You get more hole! Allow to rest for 10 minutes.
8: Drop each bagel into the boiling water and turn over, for literally just 20 seconds per bagel. Place onto the trays. Brush with egg white, and then sprinkle with the toppings of your choosing.
9: Bake 15 minutes until fragrant and glossy. Cool slightly before cutting and serving with whatever takes your fancy.

Served with

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Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!