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.
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.
Notes * These are best served toasted in the toaster, with butter and extra Nutella.