You can bake those during Ramadan and have them as a light snack.
To know how to make these bagels please watch the video:
Ingredients:
- 500 grams AP flour
- 200 ml lukewarm milk
- 3 tbsp sugar
- 60 grams melted butter
- 2 eggs
- 1 tsp salt
- 1 tsp instant dried yeast
- 1 tsp ground aniseeds
- 300 grams dates paste
- 3 tbsp olive oil
- 1 tsp ground aniseeds
- 1 tsp ground fennel seeds
Tips:
- Dates paste can be purchased ready at Middle Eastern stores or you can make your own at home by deseeding dates and then ground them in a food process.
- You can replace olive oil with any other oil or even melted butter or ghee.
- When kneading the dough make sure to do that for 10-15 mins. You want the dough to become elastic and smooth.
- Leave the dough to rise in a warm place until it doubles in size between 1-2 hours.
- Make sure you oil the surface and the rolling pin before working with the dough so as it won’t stick.
- You make the bagels as shown int he video and making sure that the ring is wide enough as it will still rise and close down a bit.
- Leave the bagels to rest for 1 hour.
- Brush the surface of bagels with milk or egg wash if you want a shinier finish.
- Bake the bagels in a preheated oven at 180C for 15-20 mins or until golden.
