Foolproof bagels

    (161)
    2 hours 40 min

    Making bagels is fun, but does require a bit of effort. But in the end you'll be rewarded with delicious bagels that also freeze well!


    159 people made this

    Ingredients
    Serves: 12 

    • 500ml warm water (45 degrees C)
    • 1/2 (7g) sachet dried active baking yeast
    • 2 tablespoons caster sugar
    • 1 tablespoon vegetable oil
    • 1kg bread flour
    • 1 tablespoon salt
    • 1 tablespoon caster sugar
    • 3 tablespoons poppy seeds

    Method
    Prep:50min  ›  Cook:20min  ›  Extra time:1hr30min rising  ›  Ready in:2hr40min 

    1. In large bowl, sprinkle yeast over warm water to soften; stir to dissolve. Add 2 tablespoons sugar, oil, 850g of flour and salt. Mix thoroughly until the dough forms up and leaves the sides of the bowl. Turn dough out on floured board and knead, adding small amounts of flour as necessary. Bagel dough should be pretty stiff. Work in as much extra flour as you can comfortably knead. Knead until smooth and elastic, 12-15 minutes.
    2. Roll the dough into a ball, place it in a large oiled bowl, and turn to coat. Cover and let fully rise until an impression made with your finger remains and does not sink into the dough (about an hour).
    3. Punch down and cut into thirds, and roll each piece between your palms into a rope. Cut each rope into 4 equal pieces and shape into balls. Roll the first ball into another rope that is about 2" longer than the width of your hand. Make a ring with the dough, overlapping ends and sealing the ends by rolling with your palm on the board. If the dough resists rolling, dab on a drop of water with your finger. Evenly place the bagels on 2 nonstick or very lightly oiled baking trays. Cover and let stand until puffy, about 20 minutes.
    4. While bagels are proving, fill a 4 litre saucepan 2/3 full with cold water; add 1 tablespoon sugar and bring to the boil. When ready to cook, drop 2 or 3 bagels at a time into the boiling water and wait until they rise to the top. Cook for a total of 1 minute, turning once.
    5. Carefully lift each bagel out with a slotted spoon. Drain momentarily. Turn into a dish with poppy seeds, if desired. Evenly space bagels on 2 nonstick or very lightly oiled baking trays.
    6. Bake with steam in a preheated 260 C / Gas 9 oven until well-browned, about 20 minutes. Turn bagels over when the tops begin to brown, and continue baking until done.

    Toppings...

    Instead of poppy seeds, you can use sesame seeds, coarse sea salt, or no topping at all!

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    Reviews & ratings
    Average global rating:
    (161)

    Reviews in English (123)

    0

    Thank you the came out grate!!!!!!  -  12 Jun 2015

    by
    110

    Ann, you must be Jewish! I'm a rank-Yank from New Jersey who worked in a high-volume (350+dozen/morning) Jewish Bagel shop. Of the three or so bagel recipes I found, this recipe most closely matches the shop's. It is a fine home-sized adaptaion of the large-scale operation I worked in. I think the recipe is fine, it brought back a lot of memories. It's a good base from which to start using condiments. The only criticism is that the dough could probably use a little more salt (but a salt-topping could easliy fix that).  -  18 Mar 2006  (Review from Allrecipes US | Canada)

    by
    79

    I have always been a fan of bagels but never thought I could actually make my own. This was my first attempt and they came out perfectly. I followed the ingredients of the recipe exactly along with the directions for Forming and Baking Bagels here on the All Recipes website. (Go to: http://allrecipes.com/HowTo/Forming-and-Baking-Bagels/detail.aspx) I am really impressed with the outcome. The bagels are crisp and toasty on the outside while chewy and yeasty on the inside. After boiling and draining I coated the tops in a mixture of poppy seeds, sesame seeds, sea salt, garlic powder, and fresh ground pepper. (My version of the “Everything Bagels” that I have always loved.) Try making these bagels and I am sure you will not be disappointed. I will definitely be making these over and over again.  -  17 Jun 2007  (Review from Allrecipes US | Canada)

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