We made bagels! This was our first adventure in bagel making and we are really happy with how it turned out! For our first bagel making adventure, we decided to make two seed wholewheat bagels, using poppy seeds and sunflowers seeds. We used all organic ingredients in our bagels.
Being from NYC, bagels are a part of who I am. I love them. Up until a few years ago, they were practically impossible to find in Paris outside of the Marais (the Jewish quarter). Bagels have become a bit more widely available now all over Paris and even in some other parts of France, but we still prefer the traditional bagels in the Marais. We recently went to Schwartz’s Delicatessen in the Marais and had their toasted smoked turkey bagel (stay tuned for our review coming very soon). We loved it so much that it inspired us to make our own bagels. We made our very own two seed wholewheat bagels when we got home!
I told my love all about honey mustard sauce, my memories of eating it when I was youger in NYC with my mom and how much I have missed it these past 14 years since I moved to Paris and haven’t had it! He made the most delicious and authentic honey mustard when we got home and we ate it inside our two seed wholewheat bagels.
Hugo decided it would be fun to plate the bagel in 3 different ways! Which is your favorite?
We have been learning about food plating : the art of presenting foods in different ways as part of our journey towards learning all about food photography, food plating and food blogging! You can read about our adventures in food plating. Read about our adventures in food plating and let us know what you think. Have we made progress?!!
Food plating # 1 (above↑)
Featuring our bagel, honey mustard sauce on the side, a cute little Le Creuset mini cocotte filled with roasted potatoes and a mini bottle filled with a mysterious liquid (it was rosé cidre!) and 2 colorful straws.
Food plating #2
Bagel to the right side of the plate, a drizzle of our honey mustard behind the bagel in the upper right-hand corner, a handful of roasted potatoes to the left, grated carrots int he front, thinly sliced cucumber on the front left and an artful hummus smear, made with and our homemade hummus. For this photo, we used a slightly square plate and our homemade white wooden background. (Instructions will be up on the blog very soon!)
Or… food plating #3?
Here, we used a large round plate that is so white it sparkles just a bit. This gives it a glowy effect in the photo! Our bagel is the star of the show in the center of the plate surrounded by all kinds of deliciousness : starting with the roasted potatoes in the front center and going clockwise towards : a delightful little tower of sliced cucumbers, dots of our homemade honey mustard increasing in size as your eye travels up the plate, a slightly curved line of grated carrots and artfully smeared homemade hummus.
So which one is your favorite, dear friends?!! Let us know in the comments below! We want to hear from you! Your comments make our day, every time!
Two seed wholewheat bagels with poppy and sunflower seeds
- Yield: 4 bagels 1x
Description
Two seed wholewheat bagels with poppy and sunflower seeds stuffed to the max with pastrami, cheddar, red onion, arugula, tomato and our homemade honey mustard. Served with a side of homemade hummus, roasted potatoes, cucumber slices and grated carrots.
Ingredients
- 2.5 cups (300g) of wholewheat flour
- 1 tsp of dry yeast
- 6oz of lukewarm water
- ¾ tbsp. of olive oil
- 1 tbsp of molasses
- 1.5 tsp of salt
- 1 tsp of poppy seeds
- 1 tsp of sunflower seeds
- 1 liter of water
- 1 tbsp of molasses
- 1 tbsp of salt
Instructions
- Prepare the leaven. Add ¼ cup of flour, yeast, 1 tbsp of molasses and 2oz of lukewarm water in a bowl and combine the ingredients together. Leave the mixture to rest for 10/15 minutes. The mixture is ready when it forms a brown dough with bubbles.
- Pour the flour and salt iton the bowl of your Kitchen Aid, and mix on low speed.
- Pour the leaven into the bowl and keep mixing on low speed.
- Add the olive oil and continue to mix.
- Pour the rest of the lukewarm water into the bowl, little by little, and continue to mix slowly.
- The dough must be smooth and springy.
- If the dough is too dry, add more water. If the dough is too wet, add more flour. Remember to always add the flour or the water little by little.
- Cover the bowl and leave to rest for atleast an hour, in a warm place.
- The dough will double in size.
- Preheat your oven to 425°F (220°C).
- Remove the dough from the bowl, put on baking paper and cut into 4 equal pieces.
- Roll each piece into a 25 cm cylinder with your hands.
- Attach the 2 sides of the cylinder and now you have a bagel!
- Pour 1 liter of water, 1 tbsp of molasses and 1 tbsp of salt into your frying pan, heat on high heat.
- When the water is boiling, reduce the heat and add the bagels for 2 minutes, then flip them and cook for 1 more minute (if you prefer chewy bagels, you can leave them for 2 minutes).
- Remove the bagels and put them on a sheet of oil-coated baking paper or on a silpat.
- Sprinkle the bagels with poppy and sunflower seeds.
- Bake in the oven for 20 minutes.
- Serve with arugula salad, tomatoes, cucumber, red onion, cheddar, pastrami, roasted potatoes, hummus, and honey mustard.
- Category: Lunch or dinner
- Cuisine: American
Kati says
Your bagels are almost too beautiful to eat. I havent made homemade bagels for a few years, but I cant wait to try your recipe. Thanks for sharing at the Wednesday Showcase party.