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bagels

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Homemade bagels - it's not a huge project or a task only for proficient bakers. Basic, plain bagels are surprisingly easy to make at home: prepare the dough the night before and cook them the next morning. New York bagel experience at home!

Bagels

Bagels are magic. Anyone who knows a thing or two about bread, dough and all things yeasty will work out that if you stick a bit of yeast dough into boiling water the yeast will be killed off and there’s no way it can come back to life and rise further in the oven. But bagels do - zombie breads or what?

I had struggled with bagels for a while, using various sources and resources but for a long time they'd refused to rise from dead, remaining invariably, albeit quite tasty, flat as pancakes. Only since I encountered Dan Lepard's recipe (Short & Sweet – The Best of Home Baking), things have been on the rise. 

I have modified the recipe slightly to give them a slow and long rising to improve the flavour. It sounds like an awful lot of work: shaping, boiling, baking, but it really is not. And the end result will save you about £3k not having to travel to New York or Montreal for a decent bagel.

bagels

Servings: 10Time: about 2 hours plus proving overnight

INGREDIENTS

  • 500g strong bread flour
  • 10g fresh yeast or 1 tsp instant
  • 2 tsp. fine salt
  • 1 tbsp. caster sugar
  • 275g warm water
  • 1 tbsp. white vinegar
  • a little oil for kneading
  • 50g malt extract or brown sugar
  • sesame and poppy seeds


METHOD

1.The night before you want to bake the bagels, combine flour, salt and sugar in a bowl and crumble in yeast. Add water and vinegar and mix briefly. Let it stand for 10 minutes, then add a few drops of oil and repeat the kneading and resting a couple more times. Cover the bowl and leave in the fridge overnight. It will rise impressively.

Bagel dough

2.The following morning bring the dough to room temperature (about 2 hours) and turn out onto a floured surface. Divide into ten pieces, shape them into balls and leave covered with a tea towel for 20 minutes.

3.In the meantime heat up the oven to 220C/425F/gas 7 and put a large pan of water on to boil. Add the malt extract, then make holes in the bagels by sticking a finger in the middle of a ball and stretching outwards. Drop into the boiling water immediately after shaping, two or three at a time.

Shaping and boiling bagels

4.Boil for 30 seconds, flip over and give them another 30 seconds. Take them out onto a tray covered with oiled parchment, sprinkle with seeds and bake for 15-20 minutes until nicely browned.

Poppy seed and sesame bagels

5.Cool on the parchment on a wire rack.

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