Bagels for brunch

Bagels for brunch

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(34 ratings)

By

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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

Comments, questions and tips

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Comments

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radiance's picture

Substitute raw honey for sugar and no salt then you have beautiful bagel

Frantic Flapjack's picture

These were my daughter's first attempt at making bagels and they turned out great. Tasted fresh and delicious.

katemcd24's picture
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Great recipe - 20 minutes in the oven was fine for me though, and would make 6 rather than 10 if you want the perfect size.

MelissaC213's picture

Tried this recipe today - bagels turned out perfectly. I topped mine with some sesame and poppy seeds, great with smoked salmon. Top marks

greensquirrel's picture
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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.

neelzp's picture
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Lovley bagels, soft and slightly chewy texture, will be making these again!

tyejersey's picture
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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.

footysurfrat's picture
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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???

nadie-roo's picture

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

drunkchef33's picture
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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.

rob123's picture
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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.

celina's picture
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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!

iona-luing's picture

Delicious! Easy to make and they taste fantastic!

abcinthia's picture
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These bagels are easy to make and yummy although I do cook them for slightly less time (but make sure they have the hollow sound). I've made them many times and always receive lots of praise for them.

deem4986's picture

Fabulous recipe.....I got many compliments on them from friends who thought they were better than shop bought bagels. Very easy to make.....however as previously mentioned I did use egg wash to stick on the seeds and also oiled the parchment to ensure they didn't stick. Will definitely be making these again

brownsauce87's picture

well they werent pretty bagels but they tasted amazing!!!!

inda2681's picture

i tried this recipe today using a breadmaker with pizza dough cycle as suggested by one of the commenters here. may i know how much water do i need exactly as i only put 200ml in total but the dough seems quite hard to handle.thank you

nollafyzzil's picture
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Mine never look right, but they still taste awesome, mixed mine with dried fruit and then the others with olives pieces, lovely.

felicityburch's picture
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Just made these, and the bagels were very successful. I thought the recipe sounded a bit complicated, but in actualy fact it was a pretty easy process.

I used a seeded flour, and I ended up needing a bit more than was described in the recipe because they were initially a bit too sticky, but the extra flour did the trick!

I noticed someone commented that the baking paper stuck to the bagels when they cooked them, so I used a silicone baking sheet instead, which worked really well.

helenwilliams1973's picture
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As I'm unable to eat normal wheat flour I made this recipe with spelt flour, just replacing the bread flour with white spelt flour. It was the first time I've been able to eat bagels for several years and they were fantastic. The second day they were a little chewy, very similar to shop bought bagels. After having read the earlier reviews I made 8 bagels out of the dough, which were a perfect size.

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