Of course these don’t have to be just for breakfast, and in fact I’m having another for lunch – they are s-o-o-o-o furikaking good! The idea of using furikake as a topping came out of the craving for bagels an asian flair. The dough is from a basic recipe and blends all-purpose and kamut flours. The total yield is 6 and are best eaten on the day they’re made.
2 cups all-purpose flour (italian tipo “00”)
1 cup kamut flour (or wholewheat)
1 package instant dried yeast (about 2½ teaspoons)
2 teaspoons sugar
1½ teaspoon salt
2 teaspoons olive oil
1 cup warm water
Aji Nori furikake or whichever seaweed mix of choice
Combine all of the dry ingredients in a large bowl and make a well in the center. Add the oil and water; mix with a wooden spoon until all comes together. Scrape dough out onto a lightly floured surface and knead until smooth and elastic; about 10 minutes. Lightly coat the same bowl with some oil and place dough back into it. Cover with plastic wrap and a dish towel. Allow to rise for about 90 minutes in a warm place until proofed to 1½ times the size in bulk.
When the dough has almost completely risen, bring 6 cups of water to a boil and add 1 tbsp of coarse salt. Maintain heat at a gentle simmer.
Punch down dough and divide into 6 pieces. Roll each portion into a rope about 10 inches in length, tapering the ends slightly. Bring the tapered ends together and overlap by 2 inches. Roll or pinch seams to seal. Set aside on a floured surface, cover with a clean kitchen towel, and allow to rest for 15 minutes.
Note: At the time of this project, the temperature of my kitchen was about 65°F. If your cooking environment is running a lot higher, the resting period may or may not need to be shortened a bit. This I learned only through trial and error. It’s important that the bagels do not overproof, otherwise you get big, fluffy doughnuts.
Preheat oven to 400°F degrees. Prepare a baking sheet with parchment paper and a light sprinkling of yellow cornmeal. Gently place bagels into the simmering water for about 60-90 seconds, flipping them over with a slotted spoon halfway between cooking time. Remove and place onto baking sheet. Sprinkle with furikake and bake for approximately 25 minutes or to a light golden brown.