Better Bagels

  • 72saves
  • 1hr20min

About this recipe: The trick is to boil before baking! This makes an excellent batch of plain bagels that you can enhance with sesame seeds or poppy seeds.

Jandl

Ingredients

Serves: 12 

  • 500g (1 1/4 lb) plain flour
  • 1 tablespoon (1/2 oz) dried active baking yeast
  • 350ml (12 fl oz) warm water (45 C)
  • 3 tablespoons caster sugar
  • 1 tablespoon salt
  • 1 tablespoon caster sugar

Method

Prep:45min  ›  Cook:35min  ›  Ready in:1hr20min 

  1. In large bowl, combine 175g flour and yeast. Mix water, 3 tablespoons sugar and salt together; add to the dry ingredients. Beat with an electric stand mixer for half a minute at a low speed, scraping the sides of the bowl clean. Beat at a higher speed for 3 minutes. Then, by hand, mix in enough of the remaining flour to make a moderately stiff dough.
  2. Turn out onto a lightly floured surface and knead until smooth and elastic (8 to 10 minutes). Cover, let rest for 15 minutes.
  3. Cut into 12 portions, shape into smooth balls. Poke a hole in the centre with your finger, and gently enlarge the hole while working the bagel into a uniform shape. Cover, let rise 20 minutes.
  4. Meanwhile, bring 4 litres of water to the boil. Put 1 tablespoon of sugar in it, mix it around a bit. Reduce to simmering.
  5. Put 4 or 5 bagels into the water, and cook 7 minutes, turning once; drain. Place on a greased baking tray, and bake at 190 C / Gas mark 5 for 30 to 35 minutes. Remove from oven, eat hot or cold.

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Reviews (6)

HYDROMONKEY10
by
4

im just 16 and I was bored so I decided to try making bagels and it has turned into kind of a hobby. I liked everything about these - they came out like a bagel should, hard and shiny and soft and chewy - 14 Jul 2008

TheBritishBaker
3

These have to be the BEST bagels I have made to date. I have tried other bagel recipes but these are just so wonderful. It could be that I am perfecting my baking technique or it could be the recipe, to be honest I think it’s the latter!!! The inside was soft, where the outside had a bit of a crunch. I used the same ingredients but I do make these in a slightly different way, I always use a large round cookie cutter to shape the bagels and then a smaller size to cut out the hole. I find this saves so much time. As I wanted large bagels I make 10 instead of the recommended 12. I was able to boil 3 or these at the same time, sprinkled cornmeal on the bottom of the baking tray, and topped the bagels with grated Asiago cheese. I also made a batch containing chocolate chips for my youngest son. Totally delicious, unfortunately we have eaten them all already! - 17 Feb 2010

JAMIELYNN1
by
3

Used different ingredients. Perfect, perfect! I subbed 1/2 wholemeal flour and baked them on a tray sprinkled with polenta. I only needed no bake them for half as long as the recipe called for- good thing I kept an eye on them the first time- not sure if my oven is off or what, but just watch them closely the first time to see what they do. - 14 Jul 2008

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