About this recipe:These little bread rings, Jewish in origin, are delicious teamed with savoury fillings such as smoked salmon and a soft cheese, or egg and salad. The double cooking method – first by briefly poaching in boiling water, then baking – gives bagels their unique soft crumb and slightly chewy crust.
450 g (1 lb) strong white (bread) flour
1½ tsp salt
1 sachet easy-blend dried yeast, about 7 g
1 tsp clear honey
2 tsp sunflower oil
200 ml (7 fl oz) tepid water
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Put the flour into a large mixing bowl and stir in the salt and yeast. Make a well in the centre.
Lightly whisk 2 of the eggs with the honey and oil, and pour into the well in the flour. Add the water and mix to a soft dough.
Turn out onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place the dough in a large greased bowl, cover with a damp tea-towel and leave to rise in a warm place for 40 minutes or until doubled in size.
Turn out the dough onto the floured work surface and knead it lightly, then divide it into 12 equal pieces. Form each into a 20 cm (8 in) long sausage, then shape it into a ring. Dampen the ends with a little water, slightly overlap them and gently pinch together to seal.
Arrange the bagels on a lightly oiled baking sheet, cover with oiled cling film and leave to rise in a warm place for 20 minutes or until they are slightly puffy.
Preheat the oven to 200ºC (400ºF, gas mark 6). Bring a large pan of lightly salted water to the boil. Drop the bagels into the water, one at a time, and poach for 20 seconds. Lift out with a large draining spoon and return to the baking sheet.
Lightly beat the remaining egg and brush it over the bagels to glaze. Bake for 14–15 minutes or until well risen and golden brown. Transfer to a wire rack to cool. The bagels can be kept in an airtight container for up to 3 days.
Each slice provides
selenium * B1, B12
Some more ideas
The bagels can be finished with a variety of toppings. After brushing them with the egg glaze, sprinkle with sesame, poppy, nigella or caraway seeds, or try sprinkling them with 1 finely chopped small onion tossed in 1 tbsp extra virgin olive oil.
Enriching the bagel dough with eggs increases the protein, iron and zinc content, as well as adding vitamins A, D and E and some of those in the B group. * Serving the bagels with a vitamin-C rich fruit, or including a vitamin-C rich salad in the bagel filling, will help the body to absorb the iron provided by the bagels.
Out-bloomin’-standing! These are the lightest, fluffiest bagels you’re likely to find and blow everything you’ll find in the supermarket out of the water!!! As per the earlier comment, I too found the dough quite wet when starting to kneed at first but keep flouring your work surface and hands and it’ll come to you nicely. The only other thing I would suggest is be aware of the hole in the middle! These rise really well in the oven so if you’re hole isn’t big enough at the start, you’ll end up with buns... albeit delicious buns. Can’t wait to start playing around with different flavours! - 15 Oct 2011
Mmm yummy, they looked a bit like wrinkly old skin when I poached them but came out looking great from the oven. My North-American husband thoroughly approved of the cinnamon and (sultana) bagels. - 01 Mar 2010