Homemade bagels

Recipe by: Michelle Darmody

This bagel recipe is one for a lazy afternoon when you have time to knead your dough and let it rise for an hour or so in a warm corner of the house. There is something very satisfying about making your own bagels.

Homemade bagels

SERVES

8

PEOPLE

PREP TIME

40

MINUTES

COOKING TIME

20

MINUTES

Ingredients

  • 500g strong flour

  • 1 tbs golden caster sugar

  • 2 tsp fine sea salt – and 1 tsp for the boiling water

  • 7g of fast-action yeast

  • 300ml warm water

  • 1 tbs rapeseed or light olive oil

  • 1 tsp bread soda

  • 2 tsp black sesame seeds

  • 2 tsp white sesame seeds

  • 1 tsp sea salt flakes

  • 1 egg, lightly beaten

Method

  1. Stir the flour, and salt together in a large bowl and make a well in the centre.

  2. Lightly mix the yeast, sugar and the warm water until the yeast has dissolved.

  3. Pour the yeast mixture into the well in the flour and bring the flour and the mixture together.

  4. Sprinkle a clean work surface with flour and tip the dough onto it.

  5. Knead the dough for about ten minutes until it becomes smooth.

  6. Lightly oil a bowl and place the ball of dough into it.

  7. Wet a clean tea towel and ring the excess water out. Place this over the bowl so the dough is kept in a damp environment.

  8. Put the bowl in a warm place for an hour which will allow the dough to expand.

  9. After this stage, knock the dough back to remove the largest air bubbles. This involves kneading it once before breaking it into eight balls.

  10. Allow these balls to rise again on a lightly floured baking tray.

  11. Roll each ball until smooth.

  12. With your thumb and first finger, make a hole in the centre of the ball, push the dough out and twirl the bagel dough slightly to widen the hole to about 2cm in diameter.

  13. Line two baking trays with parchment and preheat your oven 180ÂşC/gas mark 4.

  14. Stir the bread soda and remaining fine sea salt into a pot of boiling water.

  15. Use a slotted spoon to gently lower each bagel into the water. Turn them after 30 seconds then lift them out after a minute.

  16. Allow the slotted spoon to drain and then place back the bagel onto the baking tray.

  17. Mix the seeds and flakes of sea salt together.

  18. Whisk the egg and brush the top of each bagel, then sprinkle with the seed mix.

  19. When this step is completed, bake for 15 to 18 minutes until golden.

  20. Once cool enough to handle, place the bagels onto a wire rack to cool.

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