Bagels for brunch

Bagels for brunch

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
year5class
1st May, 2009
5.05
At school we used your recipe to make the delicious bagels with our teacher. It took quite long to make but we got there in the end and they were great. They were a little puffed up, chewy and leathery but they taste delicious. But I think that they could do with a little more sugar.
year5class
1st May, 2009
5.05
At school we used your recipe to make the delicious bagels with our teacher. It took quite long to make but we got there in the end and they were great. They were a little puffed up, chewy and leathery but they taste delicious. But I think that they could do with a little more sugar.
year5class
1st May, 2009
5.05
We made these bagels with our teacher at school. I thought that the bagels were delicious they were yummy. But very chewy and more and hard from the outside than the ones we tried from the shop. Apart from that I thought they were the besets bagels I have ever had. I thought that there couldn’t improvement. Because I have to pick it could have been a bite more soft from the outside. They were very enticing . I also thought they were sweet.
year5class
1st May, 2009
5.05
We made these bagels with our teacher at school. I thought that the bagels were delicious they were yummy. But very chewy and more and hard from the outside than the ones we tried from the shop. Apart from that I thought they were the besets bagels I have ever had. I thought that there couldn’t improvement. Because I have to pick it could have been a bite more soft from the outside. They were very enticing . I also thought they were sweet.
year5class
1st May, 2009
5.05
We made these bagels with our teacher at school. I thought that it was chewy and leathery they are ok but could be better. I also think that they were still alright for home made.
year5class
1st May, 2009
5.05
We made bagels with our teacher at school. I thought that they were super chewy. It was leathery from the outside but that was the good thing about it because it was nice and crispy. We made it a little hard because we didn’t add enough water to it but it was tasty.
year5class
1st May, 2009
5.05
We made the bagels with our teacher at school. I thought that the bagel were great, nice, delicious but there were a bit to hard .It was not fair because we did not put any fillings in it but it was still nice and I said yummy, yummy in my tummy.
year5class
1st May, 2009
5.05
We made the bagels with our teacher at school. I thought that the bagels were delicious but a little hard it was chewy and sweet and it didn’t have much sugar.
year5class
1st May, 2009
5.05
We made the bagels with our teacher at school. I thought that the bagels were delicious but a little hard it was chewy and sweet and it didn’t have much sugar.
year5class
1st May, 2009
5.05
We made bagels in school with our teacher. I thought it was nice but not that nice it could have of inproved it was chewy and leathery that’s wat I didn’t like about it , it wasent that nice I didn’t like it. I think if u left it four longer it would have been better.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?