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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lalybaba
31st Oct, 2010
Living as I do in the back of beyond in France, Bagels are not very easy to come by, so I was really excited to find this recipe. Made a test batch yesterday having scaled down the recipe slightly and was really pleased with the result. Much easier than expected and delicious. We devoured four of them last night and and I had the remaining one for breakfast this morning but in future I would freeze any not eaten straight away on the day of making (as sugested in an earlier comment) as it was really chewy this morning. I will however definitly be making again!
robinet
14th Jul, 2010
5.05
I've been really missing bagels from Brick Lane bakery after living abroad for a few years and was really pleased to have found this recipe! It worked a treat in spite of me not paying attention to the method and throwing all 4 tbsp sugar into the dough mix, whoops! Parchment stuck to the bottom of a couple of the bagels, next time I'll grease it.
welshpenguin
14th May, 2010
4.05
I agree with previous posters - these were really easy, not just for 'the keen cook'! After I made them the first time, I've tweaked it a bit - I found making 10 meant they were a bit small so I tried making 8 which meant they were a much better size. I also tried using egg-white to glaze and help to stick the topping (sesame seeds) - much better. Love them, so much better than shop bought.
bder
5th Oct, 2009
Kiwi Judi, How long did you steam them?
bright_spark
26th May, 2009
5.05
Really good recipe and not too hard at all. I modified it by adding 3 handfuls of raisins and 2 tsp cinnamon and leaving out some of the salt. Worked really well and far better than shop bought!
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.

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