Bagels for brunch

Bagels for brunch

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(38 ratings)

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Cooking time

Prep: 30 mins Cook: 30 mins Plus 1 hr rising

Skill level

For the keen cook

Servings

Makes 10 bagels

Make a batch of these low-fat bagels to help stave off mid-morning hunger pangs

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per bagel

kcalories
178
protein
5g
carbs
40g
fat
1g
saturates
1g
fibre
1g
sugar
6g
salt
1g
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Ingredients

  • 7g sachet dried yeast
  • 4 tbsp sugar
  • 2 tsp salt
  • 450g bread flour
  • poppy, fennel and/or sesame seeds to sprinkle on top (optional)

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Method

  1. Tip the yeast and 1 tbsp sugar into a large bowl, and pour over 100ml warm water. Leave for 10 mins until the mixture becomes frothy.
  2. Pour 200ml warm water into the bowl, then stir in the salt and half the flour. Keep adding the remaining flour (you may not have to use it all) and mixing with your hands until you have a soft, but not sticky dough. Then knead for 10 mins until the dough feels smooth and elastic. Shape into a ball and put in a clean, lightly oiled bowl. Cover loosely with cling film and leave in a warm place until doubled in size, about 1hr.
  3. Heat oven to 220C/fan 200C/gas 7. On a lightly floured surface, divide the dough into 10 pieces, each about 85g. Shape each piece into a flattish ball, then take a wooden spoon and use the handle to make a hole in the middle of each ball. Slip the spoon into the hole, then twirl the bagel around the spoon to make a hole about 3cm wide. Cover the bagel loosely with cling film while you shape the remaining dough.
  4. Meanwhile, bring a large pan of water to the boil and tip in the remaining sugar. Slip the bagels into the boiling water - no more than four at a time. Cook for 1-2 mins, turning over in the water until the bagels have puffed slightly and a skin has formed. Remove with a slotted spoon and drain away any excess water. Sprinkle over your choice of topping and place on a baking tray lined with parchment. Bake in the oven for 25 mins until browned and crisp - the bases should sound hollow when tapped. Leave to cool on a wire rack, then serve with your favourite filling.

Recipe from Good Food magazine, November 2005

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Comments

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verschoyle's picture
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This was my first attempt at bagels.. stuck to the recipe and they turned out perfect, very easy and very nice

lalybaba's picture

Living as I do in the back of beyond in France, Bagels are not very easy to come by, so I was really excited to find this recipe. Made a test batch yesterday having scaled down the recipe slightly and was really pleased with the result. Much easier than expected and delicious. We devoured four of them last night and and I had the remaining one for breakfast this morning but in future I would freeze any not eaten straight away on the day of making (as sugested in an earlier comment) as it was really chewy this morning. I will however definitly be making again!

janie_lou's picture
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I've been really missing bagels from Brick Lane bakery after living abroad for a few years and was really pleased to have found this recipe!

It worked a treat in spite of me not paying attention to the method and throwing all 4 tbsp sugar into the dough mix, whoops! Parchment stuck to the bottom of a couple of the bagels, next time I'll grease it.

welshpenguin's picture
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I agree with previous posters - these were really easy, not just for 'the keen cook'!

After I made them the first time, I've tweaked it a bit - I found making 10 meant they were a bit small so I tried making 8 which meant they were a much better size. I also tried using egg-white to glaze and help to stick the topping (sesame seeds) - much better. Love them, so much better than shop bought.

bederudd's picture

Kiwi Judi, How long did you steam them?

bright_spark's picture
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Really good recipe and not too hard at all. I modified it by adding 3 handfuls of raisins and 2 tsp cinnamon and leaving out some of the salt. Worked really well and far better than shop bought!

year5class's picture
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At school we used your recipe to make the delicious bagels with our teacher. It took quite long to make but we got there in the end and they were great. They were a little puffed up, chewy and leathery but they taste delicious. But I think that they could do with a little more sugar.

year5class's picture
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At school we used your recipe to make the delicious bagels with our teacher. It took quite long to make but we got there in the end and they were great. They were a little puffed up, chewy and leathery but they taste delicious. But I think that they could do with a little more sugar.

year5class's picture
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We made these bagels with our teacher at school. I thought that the bagels were delicious they were yummy. But very chewy and more and hard from the outside than the ones we tried from the shop. Apart from that I thought they were the besets bagels I have ever had. I thought that there couldn’t improvement. Because I have to pick it could have been a bite more soft from the outside. They were very enticing . I also thought they were sweet.

year5class's picture
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We made these bagels with our teacher at school. I thought that the bagels were delicious they were yummy. But very chewy and more and hard from the outside than the ones we tried from the shop. Apart from that I thought they were the besets bagels I have ever had. I thought that there couldn’t improvement. Because I have to pick it could have been a bite more soft from the outside. They were very enticing . I also thought they were sweet.

year5class's picture
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We made these bagels with our teacher at school. I thought that it was chewy and leathery they are ok but could be better. I also think that they were still alright for home made.

year5class's picture
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We made bagels with our teacher at school. I thought that they were super chewy. It was leathery from the outside but that was the good thing about it because it was nice and crispy. We made it a little hard because we didn’t add enough water to it but it was tasty.

year5class's picture
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We made the bagels with our teacher at school. I thought that the bagel were great, nice, delicious but there were a bit to hard .It was not fair because we did not put any fillings in it but it was still nice and I said yummy, yummy in my tummy.

year5class's picture
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We made the bagels with our teacher at school. I thought that the bagels were delicious but a little hard it was chewy and sweet and it didn’t have much sugar.

year5class's picture
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We made the bagels with our teacher at school. I thought that the bagels were delicious but a little hard it was chewy and sweet and it didn’t have much sugar.

year5class's picture
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We made bagels in school with our teacher. I thought it was nice but not that nice it could have of inproved it was chewy and leathery that’s wat I didn’t like about it , it wasent that nice I didn’t like it. I think if u left it four longer it would have been better.

year5class's picture
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We made these bagels with our teacher at school. I thought that the bagels were tasty and good but it took a bit of time chewing. It would be a more better only if there was a bit more sugar in it.

year5class's picture
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We made these bagels with our teacher at school. I thought that the bagels were chewy and sweet but I have 9 teeth taken out so the leathery texture was hard to chew also the smell of the yeast even after it was coked was very bad. YUK! The bagels did take a while to make but not long to eat!

year5class's picture
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We made these bagels with our teacher at school.I thought that the bagels were yummy and tasty but
They were a bit hard it was hard because they needed a bit more water,it also took a lot of time chewing.It needs a bit more sugar is well,I can advice you to put a bit more sugar in the bagels.

year5class's picture
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We made these bagels with our teacher at school. I thought that it was ok because after I ate them I had a stomach pain. they had lots of holes in them and they were quit hard and chewy. You could still smell the yeast when we were eating them.

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