Easy Bagel Recipe
User Reviews
5
Easy Bagel Recipe
Description
The recipe starts by activating yeast with sugar and part of the water until frothy, then mixing in the remaining water, salt, and flour to create a soft but not sticky dough. Kneading the dough develops gluten, providing structure and chewiness. Once proofed until doubled, the dough is divided into equal portions, each shaped into a round and formed into rings by pushing a spoon handle through the center and gently stretching to form a uniform hole.
Each shaped bagel is boiled briefly in simmering water with sugar added to the water to enhance browning and flavor. Boiling causes the bagels to puff and creates a chewy crust distinctive to bagels. After boiling, bagels are baked in a hot oven until golden brown on top. Cooling slightly before serving allows the interior to set.
This method results in bagels with a soft and elastic crumb and a shiny, slightly crisp exterior. The recipe advises careful handling during boiling to retain shape, resting the dough in warm conditions for best yeast activity, and monitoring oven temperature for consistent baking results. Bagels can be enjoyed warm or toasted and make a versatile bread option for various toppings.
Ingredients
- 300 ml water
- 450 g Strong white bread flour
- 7 g Fast action yeast
- 5 tablespoon sugar
- 2 teaspoon salt sea salt
- 25 g everything seasoning (optional)
Instructions
- In a large mixing bowl, add the yeast, 1 tablespoon of sugar and 120ml/0.5 cup of the the water. Leave for 10 minutes until it becomes frothy.
- Add the rest of the water, the salt and half of the flour. Stir well.
- Add the remaining flour a little at a time and using your hands, mix into a dough. The dough should be soft but not sticky.
- Knead for 8-10 minutes until the dough feels elastic and soft. Shape into a ball and place into a lightly oiled bowl. Cover and put somewhere warm to proof until doubled in size - about 1 hour.
- Preheat your oven to 220°C/200°C(fan)/425°F/Gas 7. Lightly flour a work surface and divide the dough into eight equal pieces. Shape each into a ball and then push the handle of a wooden spoon all the way through the centre. Holding the spoon, carefully twirl the dough around the handle so the dough stretches and forms a 3cm/1 inch hole.
- Bring a large pan of water to the boil and add the rest of the sugar. Reduce the heat to a simmer and put the bagels into the water (depending on the size of your pan will depend on how many bagels you can fit in). Simmer for 2 minutes, turning the bagels a few times. They should puff up.
- Remove the bagels from the water and gently shake off any excess water. Put onto a lined baking tray and sprinkle with the seasoning. Bake in the oven for 25 minutes and then leave to cool on a wire rack.
Notes
- Handle shaped bagels gently when transferring to boiling water to preserve their shape.
- Ensure the dough rises in a warm environment, like a sunny window or warm cupboard, for best yeast activity.
- Boil bagels in small batches to avoid overcrowding and allow them to puff properly.
- For chewier bagels, extend boiling time by about one minute.
- Oven temperatures vary; using a thermometer helps achieve perfect baking, typically about 25 minutes until golden brown.
- Cool bagels for 10 minutes before cutting; they can be served warm or toasted for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Serving | 1bagel | |
| Calories | 212kcal | 11% |
| Carbohydrates | 44g | 15% |
| Protein | 7g | 14% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 257mg | 11% |
| Potassium | 65mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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