Black Russian Bagels

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

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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Place all of day one ingredients into a jar and stir vigorously. Cover and refrigerate overnight.


Day two: Place all of day two ingredients into the Thermomix bowl and add the day one paste.


Blend 6 sec/speed 6. Knead 3 min/Interval/dough setting.


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.


Meanwhile preheat your oven to 220°C and line 2 baking trays with paper that you brush well with EVOO.


Bring a large pot of water to the boil and add the sugar.


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.


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.


Bake 15 minutes until fragrant and glossy. Cool slightly before cutting and serving with whatever takes your fancy.

Served with

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