EASY BAGEL RECIPE - OLIVEMAGAZINE
Make perfect, chewy bagels with our easy step-by-step guide. This homemade bread recipe calls for simple ingredients, a little patience and some basic kneading
Provided by Janine Ratcliffe
Categories Baking and desserts
Total Time 1 hours
Number Of Ingredients 8
Steps:
- Pour 300ml warm water into a large bowl and stir in 2 tsp salt, the sugar, yeast, oil and half the flour. Keep adding the remaining flour, mixing with your hands or in a mixer with a dough hook until you have a soft, pliable dough. Knead for 10 minutes until the dough feels smooth and elastic and a finger indent pressed into it pops out quickly. Shape into a ball and put in a cleaned, lightly oiled bowl. Cover with a tea towel and leave in a warm place until doubled in size, or put in the fridge to prove slowly overnight.
- Heat the oven to 220C/fan 200C/gas 7. Tip the dough onto a lightly floured surface and divide into 10, each about 85g. Start to shape each piece by pulling it down and tucking under to form a rough ball.
- Cup your hand over and move your hand and the dough around in a circular motion to further shape the ball.
- Take a wooden spoon and use the handle to make a hole in the middle of each ball.
- Slip the end of the spoon into the hole, then twirl the bagel around the spoon to make a hole about 3cm wide – it needs to be this wide as it will shrink as the dough expands again. Cover loosely with clingfilm while you shape the rest.
- Bring a large pan of water to the boil and tip in the bicarb of soda – it will fizz madly. Slip the bagels into the boiling water – no more than four at a time. Cook for 1 minute, turning over in the water until the bagels have puffed slightly and a skin has formed – if you cook them for longer they will get chewier and look a bit bobbly after baking. Remove with a flat slotted spoon and drain away any excess water. Put on an oiled baking tray.
- Glaze with the egg and add any toppings you like. Bake for 15-18 minutes until golden and crisp. Cool on a wire rack.
Nutrition Facts : Calories 223 calories, FatContent 3 grams fat, SaturatedFatContent 0 gram saturated fat, CarbohydrateContent 41 grams carbohydrates, SugarContent 0 gram sugar, FiberContent 1 grams fibre, ProteinContent 7 grams protein, SodiumContent 1000 milligrams of sodium
EASY BAGEL RECIPE - OLIVEMAGAZINE
Make perfect, chewy bagels with our easy step-by-step guide. This homemade bread recipe calls for simple ingredients, a little patience and some basic kneading
Provided by Janine Ratcliffe
Categories Baking and desserts
Total Time 1 hours
Number Of Ingredients 8
Steps:
- Pour 300ml warm water into a large bowl and stir in 2 tsp salt, the sugar, yeast, oil and half the flour. Keep adding the remaining flour, mixing with your hands or in a mixer with a dough hook until you have a soft, pliable dough. Knead for 10 minutes until the dough feels smooth and elastic and a finger indent pressed into it pops out quickly. Shape into a ball and put in a cleaned, lightly oiled bowl. Cover with a tea towel and leave in a warm place until doubled in size, or put in the fridge to prove slowly overnight.
- Heat the oven to 220C/fan 200C/gas 7. Tip the dough onto a lightly floured surface and divide into 10, each about 85g. Start to shape each piece by pulling it down and tucking under to form a rough ball.
- Cup your hand over and move your hand and the dough around in a circular motion to further shape the ball.
- Take a wooden spoon and use the handle to make a hole in the middle of each ball.
- Slip the end of the spoon into the hole, then twirl the bagel around the spoon to make a hole about 3cm wide – it needs to be this wide as it will shrink as the dough expands again. Cover loosely with clingfilm while you shape the rest.
- Bring a large pan of water to the boil and tip in the bicarb of soda – it will fizz madly. Slip the bagels into the boiling water – no more than four at a time. Cook for 1 minute, turning over in the water until the bagels have puffed slightly and a skin has formed – if you cook them for longer they will get chewier and look a bit bobbly after baking. Remove with a flat slotted spoon and drain away any excess water. Put on an oiled baking tray.
- Glaze with the egg and add any toppings you like. Bake for 15-18 minutes until golden and crisp. Cool on a wire rack.
Nutrition Facts : Calories 223 calories, FatContent 3 grams fat, SaturatedFatContent 0 gram saturated fat, CarbohydrateContent 41 grams carbohydrates, SugarContent 0 gram sugar, FiberContent 1 grams fibre, ProteinContent 7 grams protein, SodiumContent 1000 milligrams of sodium
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