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 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.