Bagels for brunch

Bagels for brunch

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(61 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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spitfire_pilot
28th Mar, 2015
please disregard previous, i found when to add the sugar. Doh.
spitfire_pilot
28th Mar, 2015
recipe calls for 4 tsp of sugar, but only uses 1. What did everyone else do? did you add the remaining sugar or not? if so when?
camberwellgirl
13th Nov, 2014
5.05
Made these today and they turned out beautifully with the full 300mls of water! I was using a stand mixer for most of the mixing process though, I don't know if that makes a difference. Very easy and great results, although I did find the bagels had a very crisp crust which I personally would have liked a bit softer, especially as I like my bagels toasted, and this made them a bit hard, but otherwise lovely, will use the recipe again.
elleci77
5th Nov, 2014
This recipe is wrong. It calls for 300 ml of water total, which by no means can hold together 450 g. of flour. It has been noted already. Why won't you correct?
ellen_ellen
26th Jun, 2014
5.05
Just tucked in to bagel number 1 and it is delicious. I used my mixer and dough hook for the mixing and kneading process- just 8 mins in total. After reading the previous comments I lowered my fan oven temperature to 180 degrees. I also made 6 bagels out of this recipe, so they were larger and still baked perfectly in 23 minutes. No need for egg wash on mine; the residual water was adhesive enough for the sesame seeds. Will definitely be making again!
orlandomurrin
9th May, 2014
Hmmm. Looking at the other comments I feel I'm a lone voice here, but I found 300ml water to 450g bread flour gave me a batter, not a dough. I ended up adding at least 50g more bread flour (sorry, I didn't measure). I checked another recipe on this website (which is so reliable normally) and that uses 300ml water to 500g bread flour, and warns you may need more flour... I think I got there in the end, but thought I should warn anyone trying it what happened to me.
radiance
14th Feb, 2014
Substitute raw honey for sugar and no salt then you have beautiful bagel
Issy33's picture
Issy33
25th Nov, 2016
Thanks for the tip will try this next time as found them a little salty for my taste
Frantic Flapjack
3rd Dec, 2013
These were my daughter's first attempt at making bagels and they turned out great. Tasted fresh and delicious.
katemcd24
28th Nov, 2013
5.05
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.

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philly76
6th Jan, 2014
I have just made these and I'm not sure what went wrong- very flat and hard, I'm guessing hard would be overcooked but flat..... I'm confused. Still tasted great and will definately be trying again.
goodfoodteam's picture
goodfoodteam
13th Jan, 2014
Hi there, thanks for getting in touch and sorry to hear your bagels didn't work out. There are a few things that could have caused this - you may not have let them rise enough, or the yeast could have been killed if the liquid was too hot. Or, they may have been overbaked. Glad they tasted good and hope they work out next time. Best wishes, BBC Good Food web team

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