Bagel biscuits

Bagel biscuits

By
From
Cooking from the Heart
Makes
150
Photographer
Mark Roper

Ingredients

Quantity Ingredient
1kg self-raising flour
4 x 7 g packets dry yeast
200g margarine
2 tablespoons caraway seeds
1 tablespoon ground cumin
1 egg
sesame seeds, for sprinkling

Method

  1. Preheat the oven to 180°C. Line a baking tray with baking paper.
  2. Mix flour, yeast, margarine, caraway seeds and cumin using an electric mixer fitted with a dough hook. Gradually add about 1 cup water until mixture forms a ball. Cover the mixture with a tea towel and leave in a warm place to rise for about 1 hour.
  3. Once the dough has risen, pinch off small pieces, roll them into sausage shapes, then join the two ends to form a circle.
  4. Beat the egg with 1 tablespoon water, then brush the egg wash over the bagels. Roll the bagels in the sesame seeds, then place on the baking tray and bake for 30 minutes, or until golden.
  5. Reduce oven temperature to 110°C and bake another 5 minutes. Turn oven off and allow biscuits to cool in the oven to ensure they are crisp. Store in an airtight container.
Tags:
Jewish
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