Round 3 of my 2013 Baking Challenge is The Bagel.
Bagels. I’ve never made them. Big S always used to love them, toasted, and then spread with marmite. Little S has never had the pleasure due to the frequent presence of sesame (even bagels without sesame seeds on present too much of a risk). I thought they’d be a real pain to make with the extra stage of boiling before baking, but it didn’t complicate the process too much at all.
My first attempt turned out a little heavier than a shop bought variety, but then I realised my yeast was about 9 months out of date. The chewy crust came out very nicely and both girls thoroughly approved. It was pretty fun putting the holes in, and I would make these again without hesitation.
Bagels (dairy-free, egg-free, nut-free, sesame-free, soya-free, vegetarian and vegan)
- 2 tbsp caster sugar
- 1/2 tbsp soft brown sugar
- 1 1/2 tsps salt
- 1 tbsp dried yeast
- 1 tbsp olive oil
- 300ml warm water
- 500g strong bread flour
- 1tbsp bicarbonate of soda
- 1 tbsp oat milk, for brushing
- A few flakes of sea salt to sprinkle
– In a large bowl, combine the tepid water, sugars, salt, yeast and oil. Set aside to get foamy.
– Sift the flour into the yeast mixture and mix until you have a nice smooth, pliable dough (if you have a mixer with a dough hook use that)
– Knead until the dough is silky smooth and bounces back when you make an indentation.
– Place in a lightly oiled bowl, cover and leave to rise for about an hour, or until doubled in size.
– Heat the oven to 220 degrees centigrade/gas mark 7
– Oil a baking sheet
– Bring a pan of water to the boil
– Cut the dough into ten equal sized pieces
– Shape each into a ball, then insert a wooden spoon handle in the middle to make a hole. Twizzle about until the hole is at least 2cm/1 inch across.
– Once all the bagels are shaped, tip the bicarbonate into the water. Place each bagel in the boiling water for about 30 seconds. Lift out, drain off excess water and place on the baking sheet.
– Brush with the oat milk and sprinkle with the salt.
– Bake for 15-18 minutes until golden
– Cool on a wire rack.
These look just incredible. I don’t think there is anything better than a bagel, especially one that is sure to be allergen-free! I love you photos, too. 🙂
True! I was quite pleased how they turned out…. Fresher yeast might have made them a bit lighter though! 🙂
I can’t believe they look so perfect! I’m jealous…if I could I’d be at your house tomorrow for brekkie!
You’re most welcome…. Pity it’s a rather long trip just for brekkie! X
Your bagels look perfect and delicious! Way better than those things I find at the store! I’ve been wanting to try my hand at them, and your pictures are so inspiring 🙂
Do try, they’re not as hard as you’d imagine. With your baking skills you’d make some amazing ones 🙂
These look perfect! I have tried (and failed) numerous times to make home-made bagels. I think I’ll have to try your recipe ASAP! Thank you!
Let me know how it turns out. 🙂
Did you get a new camera? Those bagels look delicious! The process is similar to making pretzels. 🙂
No new camera (sadly!) just more thought over the photo…. Blogging could certainly be a full time job! X
I finally have a good & tasty bagel recipe now! I must make these soon! They look fantastic! 🙂 I love oat milk a lot too! 🙂 Yummm!