Bagels

Bagels

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(35 ratings)

Prep: 30 mins Cook: 35 mins plus proving and rising

More effort

Makes 10
Great British Bake Off 2010 winner, Edd Kimber, shows us how to make these distinctive bread buns with seeded toppings

Nutrition and extra info

  • Freezable

Nutrition: per bagel

  • kcal207
  • fat2g
  • saturates0g
  • carbs39g
  • sugars4g
  • fibre1g
  • protein7g
  • salt0.9g
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Ingredients

  • 7g sachet fast-action dried yeast
  • 500g strong white flour, plus a little extra for shaping
  • 2 tbsp light brown sugar
  • a little oil, for greasing
  • 1 tbsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 1 egg white, to glaze
  • seeds of your choice for the topping

Method

  1. Mix the yeast with 300ml lukewarm water. Put the flour, sugar and 1 tsp salt in a large bowl and mix together. Pour over the yeasty liquid and mix into a rough dough.

  2. Tip out onto the work surface and knead together until smooth and elastic – this should take around 10 mins.

  3. Put the dough in a lightly oiled bowl and cover with a piece of oiled cling film. Place in a warm area and leave until doubled in size, about 1 hr, then uncover and tip onto your work surface.

  4. Divide the dough into 10 portions and form into balls – I like to weigh them to make sure that they’re all the same size. Line up on 2 parchment-lined baking trays and cover lightly with cling film.

  5. Leave for around 30 mins or until risen and puffy, then remove the cling film.

  6. Use a floured finger to make a hole in the centre of each bagel, swirling it around to stretch the dough a little, but being careful not to knock out too much air. Heat oven to 180C/160C fan/gas 4.

  7. Fill a large saucepan with water and bring to the boil. Add the bicarbonate of soda to alkalise the water (see tip, below left). Place 1-2 of the bagels in the water at a time and boil for 1 min (2 mins if you want a chewier bagel), turning over halfway through. Using a slotted spoon, lift out the bagels, drain well and place back on the baking tray.

  8. Brush the bagels with the egg white and sprinkle with your chosen seeds. Bake for 20-25 mins or until golden brown. Transfer to a wire rack to cool before eating. They will keep for 3-4 days, or freeze for 2 months (see How to freeze, below left).

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Comments, questions and tips

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Nessyb
7th Jun, 2020
Really lovely, I used an oil spray on my parchment and no sticking
sarahgoodman@btinternet.com's picture
sarahgoodman@bt...
15th May, 2020
4.05
Made these today. The salt is on the low side, next time will add 2tsp. They turned out delightfully chewy just like proper beigels. Really pleased with my efforts.
jackwterry's picture
jackwterry
6th Jun, 2020
5.05
Well done
HelenJMc
13th May, 2020
5.05
So pleased with my bagels! Never made a bagel before and now honestly don't know how I will go back to a shop bought bagel! These are so light, yet have a good chewyness and toast nicely too. The only thing i did differently was to not bother with the egg wash, i just sprinkled the sesame seeds straight on to the wet bagel after boiling.
LauraLaLa
28th Apr, 2020
5.05
My first attempt at making these and I was anxious about it but the recipe is easy to follow and the results were fab! A little uneven in shape but I guess for a first attempt they were okay! My tip would be to not drain them on kitchen paper as I did this and it stuck terribly to the base of the bagel.
gooniechris
18th Apr, 2020
5.05
Absolutely perfect recipe. So easy start to finish and a prefect result. I will make them again and again!
Bevvy52
7th Apr, 2020
Help! I put the bicarbonate of soda in with all the other ingredients as it was in the list! (yes I know, I should have read it properly ) - does this matter? The dough has risen beautifully!
EOKnight
28th Dec, 2019
5.05
This is my go to bagel recipe, they turn out perfect every time!
Gary Holman's picture
Gary Holman
30th May, 2019
5.05
Use silicone parchment and you will not have any of the issues mentioned in other comments on this recipe
ify00
26th Aug, 2018
3.05
Good recipe. However I would have baked them at a higher temperature for shorter amount of time for a higher rise.

Pages

Katherine Field's picture
Katherine Field
9th Jun, 2020
How big should these be? Mine were about 75g each but only 3-3.5 inches across. The texture looks good for a bagel but they look a little small. Notably smaller than a shop bought bagel
lulu_grimes's picture
lulu_grimes
10th Jun, 2020
Hi, These are not enormous, closer to the size of a bagel shop bagel than one of the commercial bakery versions you can buy in supermarkets. You can stretch the hole out if you want to make them bigger, or make fewer and up the dough amount. I hope this helps, Lulu
jackwterry's picture
jackwterry
6th Jun, 2020
5.05
Can you make the mixture and then freeze them
lulu_grimes's picture
lulu_grimes
8th Jun, 2020
I'm afraid we haven't tested the recipe like this so I can't tell you whether you can or not, in theory you should be able to freeze them after shaping but it is safer to freeze them once they are baked as Add says in the tips below the recipe. I hope this helps, Lulu
LauRil
12th May, 2020
Hello. I would like to make blueberry bagels. At what stage and what quantity would I add?
lulu_grimes's picture
lulu_grimes
14th May, 2020
Hello, I'm afraid that we haven't tested this recipe with blueberries. You would have to add them right at the start, it would be easier to incorporate dried blueberries than fresh ones, especially the really big fresh ones as they will burst as you knead the dough. Do let us know if you try this. Thanks, Lulu
birnamlodge
17th Feb, 2016
Would it not work better to make the hole when dividing the dough before the 2nd proving.... reducing the risk of knocking out air? Also can I substitute maybe 50% strong whole meal flour? Thanks
goodfoodteam's picture
goodfoodteam
28th Apr, 2016
If you put a hole in the bagels after the first rise the hole is likely to close up again as the yeast continues to work in the dough. If you replace some of the flour with wholemeal you may need to add a drop more liquid when you first mix it as wholemeal flour is more absorbent than white because of the bran content in it. Let us know how you get on.
AnnaWh
22nd May, 2014
My bagels deflated quite a lot is that because of over-proving or maybe not being gentle enough when adding to the water? Many thanks
goodfoodteam's picture
goodfoodteam
2nd Jun, 2014
Yes, it does sound like you may have over proved the bagels, be as gentle as you can as well when transfering them to the pan. Thanks.
rachel_k
26th May, 2020
5.05
I had some wholemeal flour I wanted to use up so I substituted the white bread flour for 375g wholemeal flour (its denser so you don't need as much), which worked really well.
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