Learn to Make Bagels

A toasted bagel is one of life’s greatest pleasures. Here’s how to make your own Making bagels is surprisingly easy – it’s just a simple bread dough with two added steps. There are a number of different methods for adding the hole, but we’ve used what we think is the easiest. The most unusual step is boiling the uncooked dough, which does two things: creates a darker colour and gives the bagel its delicious chewiness.

Simple bagels

MAKES 10 PREP 30 mins plus proving and rising COOK 35 mins MORE EFFORT V ❄

7g sachet fast-action dried yeast 500g strong white flour, plus extra for shaping 2 tbsp light brown soft sugar oil, for the bowl 1 tbsp bicarbonate of soda 1 egg white, to glaze seeds of your choice, for the topping

PER BAGEL

207 kcals • fat 2g • saturates none • carbs 39g • sugars 4g • fibre 1g • protein 7g • salt 0.9g

tip

To make sweet cinnamon bagels, add 1 tbsp extra sugar and 2 tsp ground cinnamon when mixing in step 1.

HOW TO FREEZE Once baked, you can freeze the bagels for up to two months. Simply wrap individually first in cling film and then foil. Defrost at room temperature.

DIFFERENT TOPPINGS We’ve used sesame seeds on our bagels, but vary this as you like – try linseed, poppy, pumpkin or sunflower seeds or a mixture.

Mix the yeast with 300ml lukewarm water. Put the flour, sugar and 1 tsp salt in a large bowl and mix together. Pour over the yeasty liquid and mix into a rough dough.

Tip out onto the work surface and knead together until smooth and elastic – this should take around 10 mins.

Put the dough in a lightly-oiled bowl and cover with a piece of oiled cling film. Put in a warm area and leave until doubled in size, about 1 hr, then uncover and tip onto your work surface.

Divide the dough into 10 portions and form into balls (weigh them to make sure they’re the same size). Line up on parchmentlined baking trays and cover lightly with cling film.

Leave for around 30 mins, or until risen and puffy, then remove the cling film.

Use a floured finger to make a hole in the centre of each bagel, swirling it around to stretch the dough a little, but being careful not to knock out too much air. Heat oven to 180C/160C fan/gas 4.

Fill a large saucepan with water and bring to the boil. Add the bicarbonate of soda to alkalise the water (see box, left). Put the bagels in the water, 1-2 at a time, and boil for 1 min (2 mins if you want a chewier bagel), turning over halfway through. Using a slotted spoon, lift out the bagels, drain well and put back on the baking tray.

Brush the bagels with the egg white and sprinkle with your chosen seeds. Bake for 20-25 mins or until golden brown. Transfer to a wire rack to cool before eating. They will keep for up to four days, or freeze for two months (see box on ‘how to freeze’, above).

DID YOU KNOW? Now for a bit of science! Adding bicarbonate of soda to the water contributes to the ‘shine’ and ‘chew’ of the finished bagel crust.