Happy World Nutella Day! No real reason for this day other than an American blogger called Sara Rosso in 2007 who loved Nutella so much she thought it deserved a holiday and we do too! For this day, I wanted to make something a little different that was maybe more challenging than just Nutella brownies or cupcakes. It was then when I went downstairs to make breakfast when I realised I had no bagels left to eat that the idea came to mind.
It starts by making the dough, which is essentially the same as making any normal dough, adding flour, yeast, sugar and a few other ingredients and kneading for around 10 minutes until elastic and smooth. You will then split the dough in half, I weighed them to be very specific, and add cocoa powder to one half of the dough.
Once you have your two doughs ready, you then need to split both of them into 8 pieces. You can weigh them to be more specific or you can do what I have done below which is just make marks with a knife.
Now you can start constructing the bagels, which can seem a little tricky but once you’ve done the first one, they will all become much easier! First you want to grab one chocolate ball and one plain ball and roll them out to a sausage shape that is the same length as each other. You then want to squish them both down with your fingertips in order to create a long almost flat sausage rectangle type shape, aim for about 25cm x 3cm in size. Then spread a tiny amount of Nutella onto the plain side leaving the beginning/end free from Nutella and place the chocolate flattened sausage shape on top to keep Nutella locked inside.
Now you have one long flattened sausage with chocolate bagel on one side and plain bagel on the other with Nutella inside. Now for the spiral! Hold both edges and twist together a few times until you cant twist anymore and then seal the edges together. The edges must be sealed very well as they have the tendency to come loose when cooking. This is why I suggest leaving Nutella off the edges so you have dry dough which will stick together more easily. Try to seal edges by clamping them down together at the back/inside rather than on show.
Continue with all the other bagels, you will have 8 in total and place on a lightly oiled baking tray. The next step is to actually boil the bagels, for about 30 seconds on each side, to get them super golden in the oven and give them that distinct bagel taste. Once boiled, pop them back onto the oiled tray and glaze with egg before baking in the oven for around 15 minutes.
The smell is divine, it fills the whole house with this chocolate and carb scent which makes anyones mouth water and I ended up eating one straight from the oven still warm with some butter and a light spreading of Nutella (obviously)!!!
These also keep just like normal bagels, in an airtight container for around 5-7 days as long as they still look good. I tend to toast mine for a bit to warm them up as I think they taste better like that!
Let me know what you’re doing today to celebrate #Worldnutelladay are you baking something? Or just eating it? Follow me over on instagram @merakibaking and let me know!! Hope you enjoy this recipe, which is a little different and more of a challenge but I promise it is worth the extra effort (and the proofing time)
- 500g Strong white bread flour
- 2 Tbsp Golden caster sugar
- 7g Sachet of fast-action yeast
- 1 tsp Ground cinnamon
- 1 tsp Salt
- 4 tbsp Cocoa powder
- 3-4 tbsp Nutella
- 1 tbsp Bicarbonate of soda
- 1 Large egg, beaten
- In a large bowl, combine the yeast with the sugar and 300ml of warm water and leave for around 5-10 minutes until yeast is foamy. In the same bowl, add the flour cinnamon and salt and mix together until it forms a dough.
- Knead the dough using hands or the dough hook on a stand mixer for around 10 minutes until the dough is smooth and elastic.
- Divide the dough in half (weigh or by sight) and add the cocoa powder to one half and knead/mix together until it is evenly distributed throughout the dough. You may need to add a few drops of water if it is starting to get too dry.
- Place both doughs into a lightly oiled bowl, cover with clingfilm and leave to prove until double in size between 1-2 hours depending on how warm your house is. You can also put them into the fridge where they will slowly proof overnight.
- Once the dough is ready, divide each half into 8, leaving you with 16 balls in total. You may want to weigh each ball of dough to make sure you get even bagels.
- Starting with one bagel at a time, roll out one plain dough and one chocolate dough into a sausage shape. Then, flatten down with your fingers to achieve two flat long sausages about 25cm x 3cm. Using the back of a spoon or a knife, spread a thin layer of Nutella onto the plain bagel side leaving the ends free and place the chocolate flattened sausage on top to seal the Nutella inside.
- Twist together to make a spiral and then bring together to form a circle and clamp down the edges firmly, to make sure they are tightly sealed. Leave on a lightly oiled baking tray while you make the other.
- Once all the bagels are rolled out, pre-heat the oven to 220°C/200°C fan/Gas mark 7 and bring a large pan of water to the boil. Once water is boiling, add the bicarbonate of soda and mix together. Lower the bagels into the water, I only do 1 at a time as it is easier but you can put 2, and boil 30 seconds on each side until they have puffed up slightly and formed a skin.
- Remove using a slotted spoon and drain excess water before placing back onto the original oiled baking tray. Once all bagels are boiled and back on to he baking tray, mix together the egg and cinnamon and glaze all the bagels.
- Bake the bagels for 15-18 minutes until deep golden, crisp and sound hollow when tapped on the bottom. Leave to cool on a cooling rack.