Bagels for brunch

Bagels for brunch

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(36 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

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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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
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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
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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
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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
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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..

e_leachums's picture
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This wasn't nearly as difficult as I had anticipated, and they tasted good and authentic - great as a breakfast, brunch or lunch! Just remember to grease your baking parchment as I didn't and the paper didn't taste great stuck to the bottoms!

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