Welcome back to my “Food for Runners” series, today is the perfect day for this post as my fiancé just completed the Portsmouth Coastal Half Marathon in 1h48′! This week’s recipe is Bagels with Pumpkin and Sunflower Seeds, which I adapted from The Little Loaf blog. A bagel is great as pre-race breakfast food because it’s rich in carbohydrate and easily digested; they are great with honey, jam or peanut butter.
- 250g white bread flour
- 1 tsp salt
- 1 tsp sugar
- 1 tsp dry yeast
- 1 tsp sunflower oil
- 165ml warm water
- pumpkin and sunflower seeds
Mix together the flour and salt in a large bowl. Stir in the sugar, yeast, oil and warm water then bring together as a dough and knead until smooth. Cover the bowl and set aside to rise for one hour.
Remove the dough from the bowl and divide into equal balls – I made 6. Roll each round of dough into a smooth ball, cover with a cloth and leave for a further 20 minutes.
Preheat the oven to 200°C. Now shape your bagel. The easiest way is to stick a wooden spoon in the centre then stretch it out slightly with your fingers.
Bring a large pan of water to the boil, drop in each bagel, leave for a few seconds on each side before removing. Place the poached bagels on an oiled tray, sprinkle with seeds and bake for 15-20 minutes for a standard size.