Bagels for brunch

Bagels for brunch

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

Difficulty and servings

For the keen cook

Makes 10 bagels

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 30 mins

Plus 1 hr rising
Vegetarian Freezable

Vegetarian, Low-fat

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.

Per bagel

178 kcalories, protein 5g, carbohydrate 40g, fat 1 g, saturated fat 1g, fibre 1g, sugar 6g, salt 1 g

Recipe from Good Food magazine, November 2005.

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Latest comments and suggestions

Results 61-70

  • Binder photo Iona-Luing

    25 August 2012

    Iona-Luing commented on this recipe

    Delicious! Easy to make and they taste fantastic!

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  • Binder photo Celinabees

    01 September 2012

    Celinabees rated and commented on this recipe

    2 stars

    Will someone amend this recipe! It tells you to add 200ml of warm water. What water? Is this suppost to be the yeast water, and if so the recipe only said it was to be made with 100ml! And if it's not, then when do you add in the yeast. I know most people have made this successfully but to me it's so frustrating as I've attempted this twice now and the 1st time I killed my yeast because the water was too warm ( you really should elaborate on how warm warm is) and the second time I added 200ml of warm water, and then was left not knowing what to do with the yeast mixture. If they come out I'll be amazed!

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  • Binder photo rob123

    02 September 2012

    rob123 rated and commented on this recipe

    4 stars

    Celinabees: Put the yeast, sugar and 100ml of warm water in a bowl. Leave for 10mins. Add a further 200ml of water to the bowl, along with the salt and half the flour..... It's fairly self explanatory. Regarding 'warm water', I put boiling water in a measuring jug and leave until it's cool enough to comfortably hold my finger in it.

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  • Binder photo Naomi

    23 September 2012

    Naomi rated this recipe

    5 stars

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  • Binder photo jedimasterchef

    25 October 2012

    jedimasterchef rated and commented on this recipe

    5 stars

    this is spot on if you know how to work with yeast breads. thank you i make them all the time now. baglemen can kiss my a%& you get 10 for the price of one.

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  • Binder photo Nadie-roo

    04 January 2013

    Nadie-roo commented on this recipe

    Love this recipe and make them every week but must admit, my best batch were when I made just 6 bagels

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  • Binder photo footysurfrat

    08 January 2013

    footysurfrat rated and commented on this recipe

    3 stars

    Not a well written recipe, first step says about adding yeast to water then putting it to one side then it doesn't get mentioned again??? when do you add it, is it included with the 200ml water in step 2 or on top of that???

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  • Binder photo julie

    18 January 2013

    julie rated and commented on this recipe

    5 stars

    This is moderately easy. The bagels are delicous and fairly forgiving of my pretty poor shaping skills. I'd use a cooler oven next time, 180 fan oven would give a better texture.

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  • Binder photo neelz

    07 March 2013

    neelz rated and commented on this recipe

    4 stars

    Lovley bagels, soft and slightly chewy texture, will be making these again!

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  • Binder photo greensquirrel

    03 May 2013

    greensquirrel rated and commented on this recipe

    5 stars

    Just made a batch of these, one half was plain half white/half malt house flour, and the other half with cinnamon, cardamom and sultanas. They turned out beautifully, and the plain ones were gorgeous with cream cheese, or just by themselves! The entire batch has vanished in less than half an hour! I'll definitely be making these again, they were really simple and delicious - perfect for bringing to work. The texture was gorgeous and fluffy inside.

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Difficulty and servings

For the keen cook

Makes 10 bagels

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 30 mins

Plus 1 hr rising
Vegetarian Freezable

Vegetarian, Low-fat

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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Per bagel

178 kcalories, protein 5g, carbohydrate 40g, fat 1 g, saturated fat 1g, fibre 1g, sugar 6g, salt 1 g

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