Heart-shaped bagels

 If you are thinking of having a romantic and foodie-fuelled weekend we have got you covered. Stick Barry White on and cook up some of these absolutely delicious valentines bagels. Best eaten warm and dipped in our beetroot, mint and honey dip.
  • 360ml warm water
  • 2 tablespoons light brown sugar
  • 2 sachets of fast action yeast (14g)
  • 4 tablespoons ground nut/sunflower/avocado oil
  • 2 tsp salt
  • 630g plain flour
  • 1 egg
  • 1 tbsp cold water
  • 150g bicarbonate of soda
  • Maldon Salt
  • 175g butter, melted
  • First, proof the yeast by adding it into the bowl of a stand mixer, adding the warm water and sugar and gently mixing together. Cover with a towel and leave to stand in a warm place for 10-15 minutes, until bubbles begin to form.
  • Add in 3 tbsp of oil and the 2 tsp salt. Using the dough hook, add the flour in a spoon at a time on a low speed until combined. Increase the speed to medium and knead until the dough is smooth and pulls away from the sides of the bowl – this should take between 5-10 minutes. If it looks too dry, add water by the droplets (too much and it will quickly become far too sticky!) – likewise if it’s too wet, add a little more flour.
  • Remove the dough from the bowl. Pour the remaining 1tbsp oil into that same bowl. Form the dough into a ball and return to the bowl, rolling it in the oil until fully covered. Cover tightly with cling film and leave in a warm place for 2 hours, or until doubled in size (the warmer the place, the quicker the rise will happen).
  • When the dough has risen, cut it into 12 individual pieces. Roll each piece into a snake, roughly 50cm. Bring the ends up together forming a raindrop shape and pinch the ends  - together – you might benefit from using wet fingers for this to get a better seal.
  • Twist the pinched ends together twice and then pull that twist downwards into the centre. Pull the bottom of what was the teardrop shape and punch to form a heart.
  • Pre heat your (fan) oven to 180-200 C. Bring a large saucepan of water up to the boil with the bicarbonate of soda. Boil each of the heart shaped pretzels for 45 seconds at a time, removing them with a slotted spoon (these ‘spiders’ are the best for this particular use), draining well and placing onto a parchment lined baking sheet.
  • Once all are boiled, beat the egg and a tablespoon of water and brush over the tops. Generously sprinkle with Maldon Salt and bake for 15-18 minutes, or until golden brown. Remove from the oven and immediately brush with the melted butter and allow to cool slightly before eating!
  • These can be made in advance and stored in an airtight box – refresh them in the oven for 5-8 minutes before enjoying.

Remeber to tag us in any of your fabulous foodie creations if you post onto social media @thedipsociety. We love to see and share what our fellow dipsters are up to!