Vegetarian recipe ideas
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Whisk the sugar, yeast and oil with 275ml warm water in a large bowl. Leave for 5 minutes until foamy. Add the flour, 1 tsp salt, and mixing with your hand, or in a stand mixer with a dough hook, knead until you have a smooth, elastic dough, about 10 minutes.
Weigh the dough on a set of scales, and divide in half. Add 2 tbsp Marmite to half of the dough, by adding back to the mixing bowl and kneading again until uniform in colour, or spooning onto the dough, and folding and kneading it into the dough by hand. Add an extra few tbsp of flour if the Marmite makes the dough too sticky when kneading. Put both balls into 2 lightly oiled bowls, cover with clingfilm and leave in a warm place until doubled in size, or put in the fridge to prove slowly overnight.
Heat the oven to 220C/fan 200C/gas 7. Tip both the doughs onto a lightly floured surface and divide each ball into 8.
Making one bagel at a time, roll a plain, and a marmite dough ball out to a long thin sausage, about 25cm by 3cm. Mix 2 tsp Marmite with 1/2 tsp boiling water to loosen.
Using a pastry brush, lightly brush the Marmite over the plain dough, then add the marmite dough on top, and press them together.
Twist the doughs in your hands to make an even spiral. Roll lightLy on the worksurface, to join the two doughs.
Make a circle so the dough ends meet, and pinch together, so the join is sealed, retwist the doughs again if you need to, to get a marbled effect. Allow to prove on a lightly oiled baking tray while you make the rest, covered with lightly oiled clingfilm.
Bring a large pan of water to the boil and tip in the bicarb of soda – it will fizz. Lower the bagels into the boiling water 2 at a time. Cook for 1 minute, turning over in the water until the bagels have puffed slightly and a skin has formed.
Remove with a flat slotted spoon and drain away any excess water. Put on an oiled baking tray. Mix the beaten egg with 1 tsp Marmite and use to glaze the bagels. Bake for 15-18 minutes until golden and crisp. Cool on a wire rack.
Food styling: Adam Bush
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