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.
5 from 1 vote
Prep Time 20mins
Cook Time 30mins
Rest Time 30mins
Total Time 1hr20mins
Course Bakes, Bread
Cuisine American, English, International
450gstrong white flour
half a teaspoon of salt
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.
I would love to hear what you thought about this recipe. Please leave a comment on the blog post.
Recipe by Sisley White at Sew White www.sewwhite.com