Tag Archives: Bagels

Easy Bagels


Bagels

Bagels

Bagels

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!

Bagels