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bagels Breads Recipes

Homemade Bagels

Homemade Bagel – I’d always put making my own bagels in the too hard box, but they’re no harder than making your own bread.

Homemade Bagel – I’d always put making my own bagels in the too hard box, but they’re no harder than making your own bread. Plus 10 times better than those things you buy in a bag.

My recipes a tweaked version of Rachel Allen’s recipe in her book Bake.

This recipe will make 8 bagels.

Ingredients – makes 8

  • 450g bread flour
  • 7g yeast
  • 2tsp salt
  • 300ml warm water
  • 2 tbsp honey for bagels
  • 2 tbsp honey for water
  • 1 tbsp vegetable oil
  • oil and cornmeal for the trays
  • 1 egg for egg wash
  • Rock salt, onion granules and/or seeds to sprinkle on top.

Equipment

  • 2-4 baking trays
  • Large mixing bowl
  • Large bowl for proving (you can use the same bowl, if you wipe it out)
  • Plastic shower cap or cling film to cover
  • Jug
  • Scales
  • Cooking rack
  • Large pan or stockpot

Method

  • Leave to Sift the flour into a bowl, add the yeast and mix together.
  • Mix the honey, oil, water and salt in a jug.
  • Make a well in the flour and add a third of the liquid and mix with a spoon.
  • Once absorbed add another third and repeat, then add the final third.
  • When combined use your hands to kneed together, it should not be sticky and slightly more springy than bread dough.
  • Turn out onto a floured surface and kneed until it’s springs back when you prod it.
  • No place in an oiled bowl and cover with cling film or a plastic shower cap.
  • Leave to rise for at least 2 hours.

Making your bagels

  • Once risen turn out onto a floured surface and quickly kneed – I knock out the air once and kneed a few times only.
  • Flour one of you trays
  • Roll into a sausage and cut into 8, then roll each eighth into a ball.
  • To make the bagels flatten the ball and use your fingers to make a hole in the middle.
  • Then work with your hands to even out the bagel and make the hole 2-3cm wide.
  • Place each bagel on the tray, then cover with a towel and leave for 20 mins.

Cooking your bagels

  • Heat the oven to 220c.
  • Meanwhile bring a pan of water to a simmer, add 2tbsp honey and mix in.
  • Oil enough baking trays to cook the bagels and scatter with cornmeal, or wholemeal flour if you don’t have it.
  • Then poach each bagel for 20 second on each side, I normally do batches of 3.
  • Once done quickly drain and place on a baking tray.
  • Once they’re all poached coat in an egg wash and sprinkle your chosen topping on top.
  • Then bake for 15-20 minutes, flip them over after 10 mins.
  • They should be golden and sound hollow.
  • Cool on a cooling rack and then serve.

Try them with sausage and cheese