Bagels with Chickpea Tuna

Prep time: 20mins + 60mins resting time
Cooking time: 20mins
Makes: 8-10  

Ingredients:

360ml water, lukewarm
7g active dried yeast
500g plain flour
1tbsp brown sugar
2tsp salt
1tsp rice malt syrup (can use golden or maple syrup)

Mix together for the topping:
2tbsp sesame seeds
1tbsp poppy seeds 
1tbsp onion flakes (optional)  

Method:

Combine the water and yeast into a small bowl and set aside for at least 5 minutes to activate the yeast.

In a large mixing bowl, combine the flour, sugar and salt. 

Create a well in the centre and add the yeast mixture, stir with a spoon to incorporate.

Remove the mix from the bowl onto a clean dry bench lightly dusted with flour and begin to work the dough. Knead the dough for approx. 5-7 minutes, lightly dusting with flour if it's sticking to the bench. You should have a soft elastic dough that bounces back when gently poked. 

Shape the dough into a ball. Spray or lightly brush a large mixing bowl with olive oil.

Place the dough in the bowl and drape a clean tea towel over the top. Set aside to rise for 60-90 minutes or until it has doubled in size.

Divide your risen dough into 8-10 evenly sized pieces (approx. 100g each). To shape the bagels, take one piece and begin to gently roll it into a log shape, approximately 10cm long. 

Take each edge of the log and bring them together to form a circle. Use your palm to gently roll over the ends so that they stick together. (You can find a video of me shaping the bagels on my instagram under story highlights). 

Alternatively, roll each piece into a ball and use your finger to poke a hole in the centre of each one. Leave them sitting on the bench covered with a clean tea towel while you prepare your water for blanching. 

Preheat the oven to 200°C.

Fill a large pot with water, add the rice malt syrup and bring to a boil. Turn down the heat and place 2-3 bagels (depending on the size of your pot) into the simmering water. Cook on each side for 1 minute then use a slotted spoon to remove the bagels from the water and place on a large greased or lined baking tray. 

Continue until all of the bagels have been blanched and garnish with the topping or whatever garnish you’d like. 

Spray or lightly brush them with olive oil.

Bake for 20 minutes or until golden all over. 

Chickpea Tuna

Prep time: 15 mins 
Serves: 4 

Ingredients:

1 tin chickpeas, strained 
½ red onion, finely diced 
1 carrot, grated 
Handful of parsley, chopped
1 tbsp soy sauce 
1 tsp salt 
¼ tsp black salt (optional)
2 tbsp caper juice 
1 tbsp capers 
1 tsp black pepper 
½ tsp chilli flakes 
2 tbsp nutritional yeast 

Method:

Place the chickpeas in a bowl and use a fork or potato masher to mash into a tuna-like consistency. 

Add all of the remaining ingredients and mix well. 

The addition of caper juice and soy sauce are what give your mixture its tuna flavour.