Try our homemade bagels recipe then click here for four quick and easy bagel topping ideas.
How to make bagels
- Kneading the dough until smooth and elastic will help the finished shape and texture.
- Create the classic bagel shape by pulling the dough down and tucking under to form a rough ball, then use your hands to roll into a smooth ball.
- The bagel hole needs to be a particular size (3cm) to allow for dough expansion in the oven. If you don’t make the hole big enough it will close up again in the oven. Use a wooden spoon to first make the hole then expand to the right size.
- Simmering the bagels first in a pan of boiling water and bicarbonate of soda allows the bagels to puff up slightly and to create a skin.
A bagel should crack as you bite into it and be a little chewy.
Bagel recipe
- 1690
- Total time 1 hours
- Note Plus rising time
- Difficulty A little effort
Ingredients
- golden caster sugar 2 tbsp
- fast action yeast 7g sachet
- olive oil 1 tbsp
- strong bread flour 500g
- light muscovado sugar 1 tbsp
- bicarbonate of soda 1 tbsp
- egg 1, beaten
- poppy seeds, sesame seeds or sea salt, to finish
Method
Step 1
Pour 300ml warm water into a large bowl and stir in 2 tsp salt, the sugar, yeast, oil and half the flour. Keep adding the remaining flour, mixing with your hands or in a mixer with a dough hook until you have a soft, pliable dough. Knead for 10 minutes until the dough feels smooth and elastic and a finger indent pressed into it pops out quickly. Shape into a ball and put in a cleaned, lightly oiled bowl. Cover with a tea towel and leave in a warm place until doubled in size, or put in the fridge to prove slowly overnight.
Step 2
Heat the oven to 220C/fan 200C/gas 7. Tip the dough onto a lightly floured surface and divide into 10, each about 85g. Start to shape each piece by pulling it down and tucking under to form a rough ball.
[image id="106878" size="landscape_thumbnail" align="none" title="How to make perfect bagels" alt="How to make perfect bagels" classes=""]Step 3
Cup your hand over and move your hand and the dough around in a circular motion to further shape the ball.
[image id="106879" size="landscape_thumbnail" align="none" title="How to make perfect bagels" alt="How to make perfect bagels" classes=""]Step 4
Take a wooden spoon and use the handle to make a hole in the middle of each ball.
[image id="106880" size="landscape_thumbnail" align="none" title="How to make perfect bagels" alt="How to make perfect bagels" classes=""]Step 5
Slip the end of the spoon into the hole, then twirl the bagel around the spoon to make a hole about 3cm wide – it needs to be this wide as it will shrink as the dough expands again. Cover loosely with clingfilm while you shape the rest.
[image id="106881" size="landscape_thumbnail" align="none" title="How to make perfect bagels" alt="How to make perfect bagels" classes=""]Step 6
Bring a large pan of water to the boil and tip in the bicarb of soda – it will fizz madly. Slip the bagels into the boiling water – no more than four at a time. Cook for 1 minute, turning over in the water until the bagels have puffed slightly and a skin has formed – if you cook them for longer they will get chewier and look a bit bobbly after baking. Remove with a flat slotted spoon and drain away any excess water. Put on an oiled baking tray.
[image id="106882" size="landscape_thumbnail" align="none" title="How to make perfect bagels" alt="How to make perfect bagels" classes=""]Step 7
Glaze with the egg and add any toppings you like. Bake for 15-18 minutes until golden and crisp. Cool on a wire rack.
[image id="106883" size="landscape_thumbnail" align="none" title="How to make perfect bagels" alt="How to make perfect bagels" classes=""]
Check out our best bagel toppers
[image id="73830" size="landscape_thumbnail" align="none" title="Easy Bagel Topping Recipes" alt="Easy Bagel Topping Recipes" classes=""]Nutritional data
- kcals 223
- fat 3.2g
- saturates 0.5g
- carbs 41g
- fiber 1.2g
- protein 7.2g
- salt 1.9g
from olivemagazine https://ift.tt/3eBzk4k