Bagels recipe

Bagels recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Bagels are a beloved breakfast staple that originated in Jewish communities and have now become popular worldwide. This recipe for homemade bagels offers a simple yet satisfying way to enjoy these chewy, doughy delights right in your own kitchen. With just a few basic ingredients and some patience, you can create fresh, warm bagels that are perfect for toasting, slathering with cream cheese, or building a delicious sandwich. Whether you're a seasoned baker or a novice in the kitchen, this bagel recipe is sure to impress and satisfy your cravings.

Keywords: bagels, homemade, breakfast, recipe, chewy

Bagels recipe details

Bagels recipe, recipe Rating: 4.4
Number of votes:92 

Ingredients

350 ml	warm water, 40-45°C/100-110°F
2 tbsp	dried yeast
2 tbsp	caster sugar
2 tbsp	salt
450 g	white bread flour
1 tbsp	sunflower, corn or peanut oil
	cornmeal or polenta, for dusting
	salt, sesame or poppy seeds or fried finely chopped onion as topping
	For boiling (before baking):
	a large pan filled with hot, not boiling water
2 tbsp	treacle (molasses) or malt extract (syrup), do not omit as it provides colour and flavour

Instructions

Mix the yeast and 1 tsp of sugar with the warm water in a bowl and allow to stand for about 10 minutes.

In a large bowl, add remaining sugar, salt and about half the flour and mix roughly together. Add the yeast mixture and oil. Mix thoroughly and add about 75% (three quarters) of the remaining flour.

Turn out onto a lightly floured surface and knead for about 5 minutes. The dough should be smooth and firm, much tighter than is normal for most breads. If the dough sticks to the surface, add a little more flour and knead until the dough leaves the surface cleanly without sticking. You may need a little more flour than specified above in some situations.

Should you wish, a bread machine may be used for the preceding stages.

Place the dough in a lightly oiled bowl, cover and leave to rise until doubled in size, about an hour.

Punch down the dough and allow it to rest for at least 5 minutes.

Divide the dough into 8 portions and roll out each portion into a sausage about 8 inches, 20cm in length. Roll the ends to thin them and then bring the ends together to join. Roll the join under 2 or 3 fingers to tightly join and prevent them coming undone when boiled. Reshape gently if required.

Preheat oven to Gas Mark 8, 450°F, 230°C and start boiling the water. Add the treacle or malt extract to the water and give it a stir to help it dissolve.

Sprinkle a large baking sheet with cornmeal or polenta and place the bagels on top, loosely cover and allow to rest for 10-15 minutes while the water is heating.

Once the water is hot, carefully lower the bagels into the water two in two batches. Cook for about 30 seconds one one side, turn them over with a large slotted spoon or similar to cook for another 30 seconds on the second side. The bagels should be well risen and slightly darkened; the surface is quite fragile at this point and they therefore require careful handling.

Allow them to drain for about 5 minutes on a wire rack. You will need a tray, cloth or kitchen paper underneath to catch the excess liquid.

Dip both sides of the bagels into a flat dish sprinkled with whichever topping is to be used.

Bake on a greased baking sheet on the bottom shelf of the oven for 15 minutes or until browned and shiny.

Remove from tray and cool on a wire rack.

Preparation time:
ca. 1 hr 30 min
Resting time:
ca. 1 hr
Grade of difficulty:
medium
Calories per portion:
n/a