Nikau Room - Recipes

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Chocolate Orange Sourdough Bagels

300gm Sour Dough Starter (san fran sour)
an active home cultured sour starter will be sufficient.
250ml Water
25gm Malt
15gm Sugar
600gm High Grade Flour (hard or high protein flour)
use stone ground for a more nutirious bagel.
15gm Salt
150gm Dark Chocolate (roughly chopped)
1 finely grated mandarin or orange rind
1 egg white beaten lightly with water.

Place all ingredients except chocolate and salt and egg white in a bowl or mixer with a dough hook, knead, add salt when 3/4 kneaded
Knead until the gluten is released, add chocolate, knead in by hand.
Place in a lightly oiled bowl big enough for the dough to double in size.
Turn out onto a cutting surface and cut the dough into desired size bagels.
Round into balls, flour the bottoms and place on a baking tray to rise.
When bagels have 1/4 risen, poke a hole through with your thumbs and
stretch very gently so you don't knock out any air out of the bagels.
Fill a shallow pan with water and bring to the boil.
Turn on oven to 220 degrees Celcius.
When the bagels have risen to your liking (close crumb and dense or lighter and fluffy)
Place the bagel in the boiling water for 30sec to 1min.
Place on a baking tray lined with greaseproof paper.
Brush with egg white.
Bake for 10 minutes, turn tray around and bake for further 10 mins until baked.
If you are baking at home you may need to fan grill lightly to finish colouring them golden brown.

You will be aware of what your oven is like some run very hot and some cooler. Bread needs to go into a hot oven.

Sourdough starter is a natural yeast used instead of commercial yeast, it takes longer to rise depending on a number of factors like warmth, fluid content. Using this yeast is an art in itself - it takes time and practise to work with it confidently.

For variation try Cranberry and orange, white or dark chocolate and apricot, or mixed fruit for Christmas bagels.

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