Enjoy the aroma of the yeast fermenting as it bubbles away ready to start the bagel process. It looks like a lot of effort, but make these once and you’ll never look back — they will become a regular recipe.
HOMEMADE BAGELS RECIPE
Makes 8
2 tsp yeast
3 tsp sugar
1 ¼ cup tepid water
440g high-grade flour
2 tsp salt
1 egg, whisked with 1 Tbsp milk
Topping options, avocado, tomatoes, feta, basil, pesto
- Combine the yeast and sugar in a small cup. Sprinkle over the tepid water leaving it for 10 minutes until frothy.
- In a large bowl combine the flour and salt. Make a well in the middle. Pour the frothy yeast into the middle and slowly bring it all together with a wooden spoon. Once the dough is forming, get your hands into it. Tip it on to a lightly floured bench and knead for 8-10 minutes.
- Lightly oil a large bowl. Add the dough. Cover with a damp tea towel and place into a warm area for 1½ hours until doubled in size.
- Remove the dough, tip it on to the bench and knock it back. Divide it into eight even-sized pieces. Using scales helps here.
- Line a baking tray with 8 squares of baking paper the size of a bagel.
- To shape the bagels roll each piece into a round ball. Create the centre hole with a lightly floured finger. Then carefully, with two hands, turn the ball to create the bagel shape. The hole should be about 3cm in diameter. Place it on to a square of paper. Repeat with the remaining. Let them rest again on the bench for 15 minutes.
- Fill a large pot with water and bring it to the boil. Reduce to a simmer. Place paper and bagel into the water, cooking for 1 minute then flipping for a further 2 minutes. Remove with a slotted spoon to a baking tray lined with paper. Continue to cook the remainder in batches.
- Brush the bagels with egg wash then top with your favourite seeds, spices, salt or herbs.
- Preheat the oven to 190C.
- Bake the bagels for 20-25 minutes until golden.
- Add your favourite toppings and enjoy while fresh.
