Bagels

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • 0 of 5
  • Cooking time: 
  • Serves: Up to 10 people

Ingredients

  • 300ml Water (room temperature)
  • 7g Dried instant yeast (1 sachet)
  • 500g Plain flour (T55)
  • 1 tbsp Caster sugar
  • 1 tbsp Oil
  • 1 ½ tsp Salt
  • 2 litres Water (cold)
  • 1 tbsp Sodium bicarbonate
  • 50g Poppy or sesame seeds

  • To prepare, place the water and yeast into the Mixer bowl. Leave for 5 minutes to allow the yeast to dissolve.
  • Continue adding the flour, sugar, oil and salt to the bowl and attach to the machine. Fit the dough hook and splash guard.
  • Start the machine on speed 1 and mix for 10 minutes until the ingredients combine to form a flexible dough.
  • Leave the dough in the bowl and cover with a damp tea towel. Place at room temperature to proof for 1 ½ hours or until doubled in size.
  • Once proved, carefully transfer the dough to a lightly floured work surface. Flatten the dough carefully with your wrist and then take the far edge and roll it back towards you.
  • Gently roll the dough to make the dough longer, being careful to apply even and gentle pressure.
  • Divide the dough into 10 even pieces. Cover them all with a tea towel to relax the dough for 10 minutes.
  • To shape into bagels, take one piece of dough and gently mould to a ball.
  • Insert a floured wooden spoon on your finger through the centre of the dough ball and carefully open the hole to create a ring shape.
  • Place the dough onto a lined baking tray. Repeat this action with the remaining pieces of dough.
  • Cover the dough with a damp tea towel and leave to rest for a further 10 minutes.
  • Preheat oven to 220°c.
  • Fill a medium saucepan with water and sodium bicarbonate and slowly heat to bring to a boil.
  • Add the poppy or sesame seeds onto a plate and set aside.
  • Carefully place the bagel dough into the boiling water and poach for 20 seconds. Use a slotted spoon to flip over to the other side and poach for another 20 seconds.
  • Gently lift the poached bagel (removing as much excess water as possible) and dip one side into the plate of seeds.
  • Place the bagel to baking sheet lined with parchment, seeded side up.
  • Repeat this action with the remaining 9 bagels.
  • Bake in the oven for 20 minutes until golden.
  • Serve with your favourite spreads and toppings.

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