Bagels

Let’s talk bagels /beigels. We love them. Crispy and chewy on the outside, soft and fluffy on the inside; loaded with cream cheese and smoked salmon, as a treat with warm, freshly cooked salt beef and pickle, or even with some hellim and honey (of course). I have been promising to post my recipe for yonks, so here it is. Link in bio. They freeze brilliantly and are beautiful toasted. 

Bagels 

500g strong white bread flour 

300ml warm water 

7g instant sachet yeast 

2 tbsp caster sugar 

1 1/2 tsp salt 

1 tbsp olive oil 

1 tsp bicarbonate of soda

Bagel seed mix

5tbsp Sesame seeds

3 tbsp Poppy seeds 

2 tbsp Nigella seeds

1 tsp garlic granules 

1 tsp onion granules

1/2 tsp crushed sea salt flakes 

*you can use whatever combination of seeds you like, or none at all.

Method

Dissolve the sugar in the warm water, add the yeast and leave to one side for 5-10 mins until the yeast activates. 

Slowly add the yeast and water mixture to the flour and salt and start to knead using hands (10-12 mins) or a stand mixer (8-10 mins) until you have a smooth elastic dough. Tuck the sides under the large ball of dough, grease the dough with the olive oil, cover the bowl with clingfilm and a teatowel and place somewhere warm to prove (I pop the oven on the lowest setting for 5-10 mins while I’m kneading the dough, turn it off and pop the bowl in there with the over door slightly open).

Prove for an hour to an hour and a half until the dough doubles in size.

Take the dough out once it’s doubled in size, punch the dough down slightly and divide into 8 equal sized balls (each one will be roughly 100g).

Roll the small balls of dough in your hands / on the surface until nice and smooth, tucking the sides under. Once you have done this with the 8 pieces of dough, pop your finger through the middle and swirl the dough round until you have a large opening, around 7-8cm in diameter (internally). You want to make the openings quite big as they will close up a little more when you prove them again. Repeat with the remaining 7 pieces of dough, line 2 large baking trays with parchment paper. Lay the bagel rings on the baking trays, cover them all lightly with a tea towel and let them prove again for another 45 mins to an hour

Place your desired seeds in a large tray.

Preheat the oven to 190c fan / 210c conventional.

Meanwhile, bring a large pan of water to the boil and once boiling, pop a tsp of the bicarbonate of soda in the boiling water.

Once the bagels have proved for the second time, add them to the boiling water, topside down, two at a time, for a minute or so, turning just over halfway through - don’t cook them for too long. When you taken them out, they’ll feel lovely and light; sprinkle them with your chosen seeds and very, very gently press the seeds down. Lay the bagels on the parchment-laid baking trays (4 bagels per baking tray). 

Repeat with the remaining bagels and place them in the preheated oven for around 16-20 mins until golden brown.