Homemade bagels
- Edd Kimber
Save recipe
Makes 10
More effort
Prep: 30 mins
Cook: 35 mins
plus proving and rising
A star rating of 4.5 out of 5.89 ratingsRate
loading...
Learn how to make your own bagels at home with Edd Kimber's easy recipe. These ring-shaped bread buns have a characteristically chewy and delicate consistency.
Freezable
Dairy-free
Nut-free
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Smoked mackerel & beetroot toast topper
A star rating of 4.8 out of 5.5 ratings
Gravadlax
A star rating of 4.5 out of 5.17 ratings
Ingredients
Nutrition
Units:
MetricUS
-
7g sachet fast-action dried yeast
-
500g strong white flour
plus a little extra for shaping
-
2 tbsp light brown soft sugar
-
a little oil
for greasing
-
1 tbsp bicarbonate of soda
-
1 egg white
to glaze
-
seeds
of your choice for the topping
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per bagel
-
kcal207
-
fat2g
low
-
saturates0g
-
carbs39g
-
sugars4g
-
fibre1g
-
protein7g
-
salt0.9g
Ad
Method
-
step 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.
-
step 2
Tip out onto the work surface and knead together until smooth and elastic – this should take around 10 mins.
-
step 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.
-
step 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 two parchment-lined baking trays and cover lightly with cling film.
-
step 5
Leave for around 30 mins or until risen and puffy, then remove the cling film.
-
step 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.
-
step 7
Fill a large saucepan with water and bring to the boil. Add the bicarbonate of soda to alkalise the water (see tip, below). 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.
-
step 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 two months (see How to freeze, below).
Tips for how to make the perfect homemade bagels
- Adding bicarbonate of soda to the water contributes to the ‘shine’ and ‘chew’ of the finished bagel crust.
- To make sweet cinnamon bagels, add 1 tbsp extra sugar and 2 tsp ground cinnamon when mixing in step 1.
- Edd used sesame seeds on his bagels, but vary this as you like – try linseed, poppy, pumpkin or sunflower seeds – or a mixture.
How to freeze bagels
- Once baked, you can freeze the bagels for up to two months. Simply wrap individually in cling film, then in foil. Defrost at room temperature.
Recipe from Good Food magazine, February 2014
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.5 out of 5.89 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...