Marmite bagels

Name: Marmite bagels
Total time: 1 h 30 min
Yield: makes 9
Ingredients: Marmite 2 tbsp; malt extract (or honey) 1 tbsp; strong white flour 500g; fast action yeast 7g sachet or 2 tsp; bicarbonate of soda 1 tbsp; malt extract (or honey) 1 tbsp; Marmite 1 tbsp; egg 1, beaten with a fork; Marmite 2 tsp; sesame or golden brown linseeds or poppy seeds a sprinkle

1 hour 30 minutes + rising + proving
makes 9
Easy

This recipe for Marmite bagels combines two of our favourite breakfast items in one great bake. Smother them in butter or more Marmite, if you can handle it.

September 8, 2015 at 10:25 am

Ingredients

Marmite 2 tbsp
malt extract (or honey) 1 tbsp
strong white flour 500g
fast action yeast 7g sachet or 2 tsp

POACHING LIQUID

bicarbonate of soda 1 tbsp
malt extract (or honey) 1 tbsp
Marmite 1 tbsp

BAGEL GLAZE

egg 1, beaten with a fork
Marmite 2 tsp
sesame or golden brown linseeds or poppy seeds a sprinkle

Method

Step 1

To make the bagel dough, put the Marmite and malt into a jug and pour in 300ml hand-hot water. Stir until the malt and Marmite have dissolved.
Step 2

Mix the flour and yeast in a big bowl. Make a well in the centre, pour in the Marmite water and mix to a smooth dough, first with a wooden spoon, then get your hands in. Knead for 10 minutes (or in a stand mixer for 5), then put back into the cleaned bowl, cover with oiled clingfilm, and leave to rise at room temperature until doubled in size.
Step 3

Divide the dough into 9 equal portions (weigh them for an evenly sized batch) and shape into neat balls. Space equally on two oiled, baking parchment-covered trays and cover lightly with oiled clingfilm. Leave until doubled in size again.
Step 4

Heat the oven to 220C/fan 200C/gas 7 and fill a large saucepan with water. Bring the pan to the boil, then lower the heat to gently simmering and stir in the bicarb, malt and Marmite (careful – it will bubble up!). Use a floured finger to push a hole down through the centre of each dough ball, then lift from the paper. Swirl it gently around your finger to stretch the hole a little, but don’t knock out too much air, then lower carefully into the poaching pan. Do 2 bagels at a time if your pan allows, and poach for 2 minutes, turning over halfway. Using a slotted spoon, lift out the bagels and return to the paper-lined baking trays. Repeat to poach all the bagels, keeping the water at a gentle simmer.
Step 5

When all your bagels are poached, beat the glazing egg and marmite together with a fork, and brush all over the bagels before sprinkling with some seeds. Bake for 15 minutes or until golden brown and crisp. Cool on a wire rack and eat toasted, within 3-4 days.