Bagels

Today I’m sharing an easy recipe for homemade bagels.

These bagels are soft on the inside and have the perfectly chewy crust – just as a bagel should have.

Now, these may not be a traditional bagel but they are my take on how to make them, plus this was the way we made them at college.

From personal experience, some of the best bagels are made by jewish bakeries. They are just perfect but I cannot recreate that at home but this is pretty close, so why not give them a try?

I love how versatile bagels can be. They can be enjoyed at breakfast, lunch or dinner – even as dessert, if you’d like.

Anyway, let’s get started, shall we?

 

Ingredients:

500g Strong white bread flour.

9g Salt.

20g Fresh Yeast.

20ml Vegetable oil.

10g Granulated sugar.

2 Eggs.

175ml Water.

 

Method:

Before you get started on the recipe, you’ll want to do some prep work to start. I like to start by weighing up all my ingredients, lining my baking tray with parchment paper and get any of your equipment, such as a stand mixer and bench scraper ready.

To start on the dough, grab your mixing bowl and place in the flour and salt, then give a good mix just to incorporate.

You can then go ahead and add in the fresh yeast, vegetable oil, granulated sugar, eggs and water and mix on a low speed for 2 minutes to start with, followed by 4 minutes on a medium-high speed.

The dough should be clear and leave next to no traces in the bowl, this is when you know the dough is done.

Place the dough into a bowl and cover with clingfilm and leave to proof for around 40-60 minutes.

Then you can knock the dough back. This is the process of removing the gasses that have built up in the dough during the first proof – bring then dough back into a ball shape and keep covered, so a skin doesn’t form on the dough.

You can then go ahead and scale the dough into 120g portions, smoothing the dough up into a ball shape.

to make the hole in the middle of the dough, use your index finger and thumb and just rub them together until a hole as formed. Ensure the hole has a good opening, so when it proofs up, it’s still there.

Place onto a lined baking tray, cover loosely with clingfilm and leave to proof for about 40-50 minutes or until they have proofed up well.

While the bagels are proofing, place a large saucepan of water onto the hob over a high heat, ensuring the water reaches a boil before you use it.

Depending on the size of your saucepan, you should place 1-2 bagels at a time, making sure each side has around 1 minute in the boiling water. Once they have been blistered, place back onto the baking tray – now they are all done and on the baking tray, give the bagels a good coating of egg wash. If you want to, you can add sesame seeds or similar on top, after the egg wash and before they’re baked.

Now you can place them into your preheated oven and bake for 10-15 minutes or until they have become consistently well coloured.

Once they have been baked, allow to cool fully before you enjoy them. Enjoy them however you’d like, I like to keep it simple with cream cheese, avocado and salmon.

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.