Bagels for brunch

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

A challenge

Makes 10 bagels
Make a batch of these low-fat bagels to help stave off mid-morning hunger pangs

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per bagel

  • kcal178
  • fat1g
  • saturates1g
  • carbs40g
  • sugars6g
  • fibre1g
  • protein5g
  • salt1g
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Ingredients

  • 7g sachet dried yeast
    Yeast

    Yeast

    yee-st

    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 4 tbsp sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 2 tsp salt
  • 450g bread flour
  • poppy, fennel and/or sesame seeds to sprinkle on top (optional)

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.

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Comments (81)

year5class's picture
5

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
5

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
5

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.

year5class's picture
5

We made these bagels with our teacher at school. I thought that the bagels were very nice and chewy. I could smell the sugar from far away but I thought it took too long to chew and swallow

year5class's picture
5

We made these bagels with our teacher at school. I thought that the bagels were very chewy, but they were. The bagels were plain but they were very tasty, they sort of looked like doughnuts. You can put extra fillings in, for example pepper, eggs and milk

year5class's picture
5

We made these bagels with our school. I thought that the bagel
Were very sweet very and chewy they were leathery from the
Outside. It took a while to bake but in the end they were tasty.

year5class's picture
5

We made these bagels with our teacher at school. I thought that it was bad
Because I could not digest it and it was solid like a rock. It was shaped
Like a round ufo and it was crumbly from the inside but every one liked
It.

year5class's picture
5

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.

year5class's picture
5

We made these bagels with our teacher at school. I thought that on the outside it was kind of soft and when I tasted the bagels they were hard and sweet but I liked it because it was chewier. I had my bagel plain and it was nice but next time I’m hoping I could get some extra toppings like cheese and tomato and some seeds. It was really YUMMY!!!!

year5class's picture
5

We made these Bagels with our teacher at school. I thought that they were really chewy and hard because when I first put it in my mouth they were really hard but the only thing that I was happy with was that they were totally YUMMY. It took a while to bake but when the next day came we ate them in our lesson. We followed the recipe that we printed from goodfood.com.

dibranchia's picture

Wrapped the dough around a hotdog (I rolled it a bit wider and longer and moistened the ends and pinched closed and rolled smooth) and let it rise for about 30 mins. I boiled them as directed but only had 2 in the pot each time. [I also divided the dough into 8 instead of 10). Sprinkled and baked as directed and they turned out great! Warning - the hotdogs hold the heat, so let them sit for a bit before trying to eat. These will freeze and reheat well too.

lkbates70's picture

Fantastic recipe, have now made many times and they taste wonderful and freeze great on day of cooking and defrost perfectly. In answer to jhdiane, yes you can mix this recipe dough in a breadmaker. Have done this every time and turns out great. I use the pizza dough 'cycle' of 45 mins.

jhdiane's picture

Does anyone know if I can Can mix this recipe dough in a breadmaker?

beverleyc's picture
4

My second batch were great, the first attempt produced rock hard bagels owing to mis-reading the recipe and not putting enough sugar in, and the recommended temp being way to hot for my oven. Second time around I had the oven on 160 degrees which cooked them in 20 mins, and they were soft and really tasty.

notmum's picture
5

Not quite sure why this says for the keen cook, they are so easy to make! They are very, very good and I make every week now, the only thing I would say is that mine don't need the cooker quite so hot and never seem to take more than ten to fifteen minutes...I burnt the first batch I did....and that was setting the timer at twenty minutes!!

johayes's picture

Easy to make and not for the keen cook. Great recipe, the little helpers enjoyed making the hole in the middle. Busy so left to rise for 3 hours, outcome was still a success.

johayes's picture

Easy to make and not for the keen cook. Great recipe, the little helpers enjoyed making the hole in the middle. Busy so left to rise for 3 hours, outcome was still a success.

kiwi-abroad's picture

Helpful hint - Instead of immersing in water, it is less messier if you steam the bagels.

wrightp's picture
5

Brilliant recipe, I have frozen batches and taken them to work as a mid morning snack. Adding ciniman and raisens or fried onions is a nice alternative.

hobbychef's picture
5

Tried making these for breakfast this morning, and I was surprised at how good they tasted. The only thing I did differently was to glaze the bagels using a mixture of 1 egg white and 3 tbsp's water beaten. This gives them a glossier finish, plus it helps the seeds to stick a bit more..

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