Homemade Bagels

Recipe developed for LEC for Father’s Day themed content.

Enjoy with smoked salmon, cream cheese, chives, capers and red onion or any fillings of your choice. For a vegan alternative simply replace the egg wash with 1 tbsp of water.

Top tip: make a big batch and freeze for up to 3 months. Let them cool after baking and wrap individually and freeze. To serve, allow them to thaw overnight in the fridge and warm up to your liking.

Serves: 8 bagels

Ingredients

  • 360ml warm water (around 40c)
  • 2 3/4 tsp instant yeast
  • 500g bread flour
  • 1 tbsp granulated brown sugar
  • 2 tsp salt
  • 1 egg for the egg wash – use 1tbsp of water as a vegan alternative
  • 60g honey

Method

  1. To prepare the dough, whisk together the warm water and yeast. For the best results, do this using a stand mixer with a dough hook attachment. Cover and allow to sit for 5 minutes.
  2. Add the flour, brown sugar, salt into the bowl and beat lightly (or on a low speed) for 2 minutes. The dough should look stiff and almost dry.
  3. Transfer the dough onto a lightly floured surface and knead the dough with your hands for 4-5 minutes.
  4. Lightly grease a large bowl with oil and place the dough in the bowl, turning it to coat all sides in the oil.
  5. Cover the bowl with a tea towel and allow the dough to rise at room temperature for 1 hour 30 minutes – it should double in size.
  6. Line two baking trays with parchment paper. To shape the bagels, remove the dough from the bowl and punch it down to release any air bubbles.
  7. Divide the dough into 8 sections and shape each piece into a ball. Using your finger, press through the centre of each ball to make a hole. It should be about 2 inches in diameter.
  8. Cover the bagels with a tea towel and allow to rest for 3 minutes. Meanwhile, prepare the egg wash by lightly beating the egg in a bowl with a fork. Preheat the oven to 200C.
  9. Bring a large saucepan of water to boil and whisk in the honey.
  10. Drop the bagels in 2 at a time, making sure they have room to float around. Cook for 1 minute on each side.
  11. Brush the egg wash (or water) on top of each bagel and around the sides. Transfer to a baking tray.
  12. Bake for 20-25 minutes until they are dark golden brown. Remove from the oven and allow to cool on the tray for 20 minutes then transfer to a wire rack.
  13. Add your favourite fillings and enjoy!

Thoughts from the Eat & Breathe kitchen

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