Recipes

Homemade bagels
By Emma Lewis

68 ratings Rate 99 comments

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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

Freezable Vegetarian

Nutrition: per bagel

kcal fat saturates carbs

178 1g 1g 40g

low in
sugars fibre protein salt
6g 1g 5g 1g

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Ingredients

7g sachet dried yeast

4 tbsp sugar

2 tsp salt

450g bread flour

poppy, fennel and/or sesame seeds to sprinkle

on top (optional)

Method
STEP 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.

STEP 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.

STEP 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.

STEP 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.

Recipe from Good Food magazine, November

2005

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Comments, questions and tips

(99)

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Overall rating
68 ratings

marshd
3 months ago

This recipe ingredients list needs checking

against the method. The two do not match.
Made for a very difficult start to a lesson as no-
one knew what was what. When its figured out,
the recipe works well.

Reply

Joelle_hartley
1 year ago

Lovely texture and colour of the bagels. My only

tips would be only use half the salt (thought it
seemed a lot when putting in and definitely taste
too salty), and it makes10 makes mini bagels. I'd
say 6-7 would be perfect if you want good sized
bagels. Will make these adjustments next time!

Reply

Michael.valman
1 year ago

Really poorly edited recipe Check the quantities

listed versus the narrative if nothing else

Reply

poppy.s.e.gore
1 year ago

This recipe is a good one although when i used

the 450g of flour it was too much and was very
sticky so i added and an extra 50g and it worked
perfectly for me you will have some excess flour
but that is good for needing it onnthe surface
you may need a bit more though. But overall i
think that this… More

Reply

laffingnomi
1 year ago

Just made these for a late lunch, very easy to

make and having followed tips shared by other
contributors I used one spoon of salt, divided
into 6 and cooked for 25 minutes at 180degrees.
Lovely shiny, crispy outside and delicious fluffy
centre, will definitely be making these again. Will
be… More

Reply

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