So, over the past couple of weeks the team at Nether Edge Pizza and me have got together and bakes some bagels in their wood fired oven.
We are planning to do this again, December 8th and December 9th from 8.30-11.30 (or until we are sold
out!) . The menu is available
We are committed to sourcing as much as we can from local providers:
Birdhouse Teas, Frazers Coffee, cream cheese from Zeds. Spreads from Sheffield Honey and Just Preserves
So what are pizz-agels?
Bagels baked lovingly in a wood-fired pizza oven
A bagel cut open then dressed with tomato sauce and other pizza toppings before being placed back in the oven or under a grill
‘tuna mayo’ bagel with all the trimmings
I was looking for something slightly different – and vegan.
Something that loaded up a bagel into a filling-dripping meal: lots of protein, a textured mix with a shift in flavours as you make your way through the bagel.
I chose to do this on a plain bagel but a seeded onion is also good for this:
Take half a can of cannelini beans and mash with a spoonful of humus
Open up the bagel and place rocket (or your favourite leaf on either side). Get a bit of salt and pepper on for taste at this point.
Now spoon up the bean and humus mix on one side, topping with red onion and a spoon of
Heart Veganaise. On the other side, slice some avocado and tomato, add a sprinkle of fresh chili if you like that sort of thing
Bring the two sides together (but don’t squash it!)
Please use a napkin!
Onion seeded and beetroot bagels ready for delivery
This will be the vegan option at the November
Bagel School, so to test the filling and have a fun day learning to make bagels like this, book now.
Have you ever wondered how to make bagels? why not surprise your friends and family with a fresh baked bagel from your own oven?
Bagel School and learn how to do it!
Running from 10 am – 3pm , the first Sunday of every month between November and April next year, in the commercial kitchen at
Regather, you learn how to shape bagels, the type of dough mixture you need to get that familiar bagel chew and get to learn tips and tricks to make them come out just right.
No need to bring any equipment, just a spirit of fun and curiosity.
You will take away your clutch of bagels and a specially designed
tower of bagel notebook.
Vegan lunch included.
…or buy a voucher – look
here find out more
Yesterday I catered for an event about
writing across generations, at Theatre Delicatessen in Sheffield.
TD is a special place; they are nearing the end of their ‘fringe’ season; and in September they will be putting on
Departure Point – a space for new theatre.
I was really flattered when someone who had been at the writing event made a special effort to come to me to say what delicious food it was. She also said how wonderful the bagels were.
So what makes them special? They are vegan and organic and handmade, well yes that’s ok. Lots of bread is and it does make a difference.
Supermarket or mass produced
bagels often tastes like manufactured bread with a hole in it. When the bagles are t in the oven they are steam injetced first.
true bagels are boiled before baking ( there is a science to this too!).
And before the boiling that the long, slow second proving.
This is the power of the true bagel.