Making Bagels – Home Made Bagel Recipe
I love my Home Made Bagel Recipe as I use it all the time. You can make and bake them and pop them in the freezer until you’re ready if you make too many.
I was honestly the most surprised I have ever been when baking these bagels. I was hopeful they would work but was so surprised how they were just so easy and tasted so great. They even tasted wonderful toasted 4 days later.
Making Home Made Bagels
Simple Bagel Recipe
- 450 g strong white flour
- 1 tsp yeast
- half a teaspoon of salt
- 20 g caster sugar
- 40 g sunflower oil
- 230 ml tepid water.
- Mix all together and knead for 10mins.
- Leave in an oiled bowl for 1 hour.
- Knead and divide into 8.
- Roll into a small ball and using a handle of wooden spoon make the hole. Spin the dough round the handle or your finger to make the hole larger. As the dough rise the hole will close if it's not big enough.
- Repeat with the rest of the dough.
- Put on a baking sheet and leave for 30mins.
- Heat the oven to 180 degrees for fan, 200 degrees oven.
- Bring a large pan of water to the boil and add 1tsp of malt extract (or baking soda if you don't have malt extract).
- Simmer the water and dunk the doughnuts for 2 minutes (1 minute on each side). I found putting the top nice side of the bagel down in the water first works well.
- Remove carefully and drain them on a tea towel. Leave them for 1-2 minutes on the tea towel any longer and they will stick and it's really hard to get them off without them deflating slightly.
- Move the bagels to a baking sheet and brush with a beaten egg.
- Bake for 15-20mins until golden brown.
Please note that the nutrition information provided above is approximate and meant as a guideline only.
Tips for making my Home Made Bagel Recipe
Using a wooden spoon to make the holes. This helps keep the centre hole round plus it is a lot safer than using knives. I put the wood spoon handle through and then swung the bagel around to make the hole a little larger.
The hole in the middle needed to be a bit larger than I thought but as it grew it closed up.
Risen bagels ready for their 2 minute bath. It definitely feels weird to put bagels into water but it really really works.
Here is the difference between the risen bagel and then the boiled for 2 minutes bagel.
Had to try them with salmon (forgot the cream cheese – doh!) They still tasted amazing!
I love bagels! Yes I forgot the cream cheese after all that home baking. They still tasted incredible though.
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