As the markets are now closed due to the COVID19 lockdown, we haven’t been able to enjoy some of our favourite products for weeks. Specialty dumplings, sauerkraut, gozleme… and also bagels. I happen to have high grade flour, peacefully bought before the lockdown, so I set to work over Easter.

These didn’t require much work at all, and turned out pretty fun as well. Each proof was only a measly 20 minutes and a tiny amount of yeast was called for. Try make them bigger (into 6) or smaller (into 10) and that will serve as lunch or for snacking. A pretty good lockdown recipe I would say, considering how flour and yeast are such a hard-to-come-by commodity at the moment.

I’ve played with 2 types of toppings here, a homemade ‘everything’ topping and one for the onion and cheese lovers. Feel free to scale up for future bagel action.

Ingredients

Makes 8

Dough

• 3/4 tsp instant dried yeast
• 240ml water, luke warm
• 450g bread flour (also known as High Grade flour)
• 1 1/2 tsp salt
• 1 1/2 tsp olive oil
• 1 tsp maple syrup

Bi carb soak

• 1 Tbsp baking soda
• Large pot of water

Everything bagel sprinkle

• 2 tsp onion powder
• 2 tsp garlic powder
• 2 tsp black sesame seeds
• 2 tsp sesame seeds
• 2 tsp poppy seeds

Cheese sprinkle

• 2 tsp onion powder
• 2 tsp garlic powder
• 2 Tbsp parmesan cheese, grated

Method

1. In a small bowl, add luke warm water and yeast and set aside.
2. Add flour, salt, olive oil and maple syrup to a standmixer bowl. Add in the warm water with yeast. Mix together and then knead with a dough hock attachment for 5 minutes. The dough should be springy to the touch.
3. Remove dough and divide into 8 pieces. Roll into smooth balls and cover with an oiled cling film. Leave to proof in a warm place for 20 minutes.
4. Push a hole with your fingers through the middle of each ball, stretching as you go. This forms a dough ring.
5. Cover with oiled cling film and let them proof for another 20 minutes in a warm place.
6. Preheat the oven to 250C.
7. Into a large pot of gently boiling water, add the baking soda.
8. Place bagels, 3 at a time, into the bi carb soak. Cook each side for a minute. Remove and drain on a cooling rack.
9. Sprinkle the bagel toppings on the bagels, pressing them in if you need to. Alternatively, you can place the sprinkle ingredients in a shallow bowl and dip the bagels in. You’ll need to beware of the heat though.
10. Repeat until all bagels have had a soak and toppings added.
11. Place bagels on a lined baking tray and bake for 8 minutes.
12. Reduce the heat to 225C and bake for another 6 minutes.
13. Cool on a wire rack. Serve with cream cheese, salted butter for breakfast or as a snack. These are freezable too!