Bagels for brunch

Bagels for brunch

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(48 ratings)

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, questions and tips

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hobbychef's picture
hobbychef
8th Dec, 2007
5.05
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
2nd Nov, 2007
5.05
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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