One of the things we get asked is what else can you do with the mixes.
And not for nothing is our flatbread called Ingenious Flatbread. You have already found the pizza base and cracker recipes I hope, and have toyed with rolling it thinner to make more of a wrap, than the thicker flatbread, or even brushed it once cooked with garlic infused oil to have a garlic naan-type flat bread.
Proper, delicious bagels, and made with your own fair hands. What could be better for Sunday breakfast, than a freshly baked bagel with scrambled egg and pancetta?!
So, you will need (for 4 bagels):
326g Ingenious Flatbread
49g Agave Syrup/Honey
Baking Parchment and a baking tray
Large round drainer spoon
Spatula/ or mixer
Optional: seeds to top, e.g. sesame, chia, poppy, nigella (our favourite)
- Mix the flatbread flour, agave and water in a bowl into a thick dough.
- Sprinkle the inside of a piping bag with water (this prevents the dough sticking to the bag)
- Put the piping bag with the dough inside in the fridge for an hour.
- Remove the dough from the fridge, and cut the end of the piping bag around 3 inches from the end.
- Pipe round bagel shapes onto a floured surface.
- Pre-heat oven to 210C
- Using a wet spatula (or similar) smooth surface of the bagels, and press the end of the circular dough together.
- Put 2 tbsp agave and 1.5 litres water in a cooking pot (if scaling up your bagel making then make sure to maintain this ratio of baking soda to water) and bring to the boil.
- Gently place bagels into vigorously boiling water for two minutes on each side
- Remove, drain and place on a baking tray lined with baking parchment.
- Optional: add seeds to flavour
- Bake at 210C for 35-40 minutes.
- Remove, let them cool, and enjoy!
Happy Sunday mornings!!