David used the bagels recipe on the Sophisticated Gourmet website after trying a couple of other recipes first, in order find the best recipe! He's made a couple of tweaks - please pay particular attention to the water quantities tip.
The end result is delicious bagels that are soft and chewy.
Tips
- Water quantities - the recipe measurements for the water in the recipe is a guide only – you may not need all of the initial 300 ml. This is because of environmental factors, eg: humidity, temperature, altitude, etc and the flour you are using. The most important thing when making the dough is to make sure it is homogenous and smooth – do not get caught up on the water measurement. If the dough is too firm, add in more water to ensure the dough is not dry and flaky– this needs to be done when mixing the dough, not after you’ve allowed it to rise.
- Optional toppings for your bagels– try: sesame seeds, poppy seeds, caraway seeds, mixed seeds, cinnamon sugar, coarse salt, crushed fresh garlic, finely chopped fresh onion, or a mix of your favourite flavours.
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How to make these Bagels
Ingredients
- 7g sachet dried yeast
- 19g sugar
- 300ml warm water (you may need 60ml more – see Tips)
- 440g bread flour or high gluten flour (you may need up to 60g more for kneading)
- 5 tsp salt
- olive oil, for greasing
- 1 tsp bicarbonate of soda
- toppings (optional – see Tips)
Instructions
- In a small bowl add 120ml of the warm water, along with the sugar and yeast - do not stir. Let it sit for 5 minutes, and then stir the yeast and sugar mixture until it all dissolves in the water.
- Mix the flour and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture, then mix in the rest of the warm water.
- You may need to add an additional 30 to 60ml of water to get a moist and firm dough, after you have mixed it.
- On a floured work top, knead the dough for about 10 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough.
- Lightly brush a large bowl with olive oil and turn the dough to coat. Cover the bowl with lightly greased cling film. Let the dough rise in a warm place for 1 hour, until the it has doubled in size. Punch the dough down, and let it rest for another 10 minutes.
- Carefully divide the dough into 8 pieces (use scales if you want to be precise – they’ll weigh around 100g each). Shape each piece into a round. Now, take a dough ball, and press it gently against the work top (or whatever work surface you’re using) moving your hand and the ball in a circular motion pulling the dough into itself while reducing the pressure on top of the dough slightly until a perfect dough ball forms. Repeat with 7 other dough rounds.
- Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about a third of the diameter of the bagel and place on a lightly oiled baking tray. Repeat the same step with the remaining dough.
- After shaping the bagels and placing them on the baking tray, cover with lightly greased cling film and allow to rest for 10 minutes. Meanwhile, preheat your oven to 220C/200C fan/gas 7.
Cook the bagels:
- Bring a large pot of water to a boil and add the bicarbonate of soda. Reduce the heat. Use a slotted spoon or skimmer to lower the bagels into the water. Boil as many as you are comfortable with in the pan at one time. Once the bagels are in, it shouldn’t take too long for them to float to the top (a couple of seconds). Let them sit there for 1 minute, and then flip them over to boil for another minute.
- If you want to add toppings to your bagels (see Tips), do so as you take them out of the water. Alternatively, you can use an egg wash to get the toppings to stick before baking the bagels. Use just one topping, or a combination to make your own.
- Once all the bagels have boiled (and have been topped with your choice of toppings, if using), transfer them back to the lightly oiled baking tray.
- Bake for 15 to 20 minutes, or until golden brown (I bake them for 15 minutes initially, then decide if I want to cook them for a bit longer).
- Cool on a wire rack...unless you're impatient and want to enjoy a fresh one straight from the oven! We love them toasted...or topped with cream cheese and smoked salmon!
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Bagels
A delicious bagel recipe...they're soft and chewy...perfect toasted with butter or topped with cream cheese and smoked salmon!
Equipment
Ingredients
- 7 g (0.2 oz) sachet dried yeast
- 19 g (0.7 oz) sugar
- 300 ml (1 ⅓ cups) warm water (you may need 60ml more – see Notes)
- 440 g (15.5 oz) bread flour or high gluten flour (you may need up to 60g more for kneading)
- 1.5 tsp salt
- olive oil for greasing
- 1 tsp bicarbonate of soda
- toppings (optional – see Notes)
Instructions
- In a small bowl add 120ml of the warm water, along with the sugar and yeast - do not stir. Let it sit for 5 minutes, and then stir the yeast and sugar mixture until it all dissolves in the water.
- Mix the flour and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture, then mix in the rest of the warm water.
- You may need to add an additional 30 to 60ml of water to get a moist and firm dough, after you have mixed it.
- On a floured work top, knead the dough for about 10 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough.
- Lightly brush a large bowl with olive oil and turn the dough to coat. Cover the bowl with lightly greased cling film. Let the dough rise in a warm place for 1 hour, until the it has doubled in size. Punch the dough down, and let it rest for another 10 minutes.
- Carefully divide the dough into 8 pieces (use scales if you want to be precise – they’ll weigh around 100g each). Shape each piece into a round. Now, take a dough ball, and press it gently against the work top (or whatever work surface you’re using) moving your hand and the ball in a circular motion pulling the dough into itself while reducing the pressure on top of the dough slightly until a perfect dough ball forms. Repeat with 7 other dough rounds.
- Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about a third of the diameter of the bagel and place on a lightly oiled baking tray. Repeat the same step with the remaining dough.
- After shaping the bagels and placing them on the baking tray, cover with lightly greased cling film and allow to rest for 10 minutes. Meanwhile, preheat your oven to 220C/200C fan/gas 7.
Cook the bagels:
- Bring a large pot of water to a boil and add the bicarbonate of soda. Reduce the heat. Use a slotted spoon or skimmer to lower the bagels into the water. Boil as many as you are comfortable with in the pan at one time. Once the bagels are in, it shouldn’t take too long for them to float to the top (a couple of seconds). Let them sit there for 1 minute, and then flip them over to boil for another minute.
- If you want to add toppings to your bagels (see Tips), do so as you take them out of the water. Alternatively, you can use an egg wash to get the toppings to stick before baking the bagels. Use just one topping, or a combination to make your own.
- Once all the bagels have boiled (and have been topped with your choice of toppings, if using), transfer them back to the lightly oiled baking tray.
- Bake for 15 to 20 minutes, or until golden brown (I bake them for 15 minutes initially, then decide if I want to cook them for a bit longer).
- Cool on a wire rack...unless you're impatient and want to enjoy a fresh one straight from the oven! We love them toasted...or topped with cream cheese and smoked salmon!
Notes
- Water quantities - the recipe measurements for the water in the recipe is a guide only – you may not need all of the initial 300 ml. This is because of environmental factors, eg: humidity, temperature, altitude, etc and the flour you are using. The most important thing when making the dough is to make sure it is homogenous and smooth – do not get caught up on the water measurement. If the dough is too firm, add in more water to ensure the dough is not dry and flaky– this needs to be done when mixing the dough, not after you’ve allowed it to rise.
- Optional toppings for your bagels– try: sesame seeds, poppy seeds, caraway seeds, mixed seeds, cinnamon sugar, coarse salt, crushed fresh garlic, finely chopped fresh onion, or a mix of your favourite flavours.
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Nutrition
Calories: 211kcal | Carbohydrates: 43g | Protein: 7g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 576mg | Potassium: 63mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 0.003mg | Calcium: 10mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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