Homemade Bagel

Originating from Poland, cook up your own Bagels and fill with your chosen flavour, whether that be ham and mustard or smoked salmon.

Prep Time

2 hours

Cook time

30 minutes – 1 hour

Servings

7 Portions

Recipe for Homemade Bagel

Ingredients

450g of bread flour
2 teaspoons of salt
7g of fast-acting yeast
2 tablespoons of honey
1 tablespoon of vegetable oil
3 tablespoons of molasses
1 beaten egg
Poppy seeds or sesame seeds for a topping of your choice.

Preparation Method

In a large mixing bowl, sift together the flour and the salt along with the yeast before mixing thoroughly.
With 250ml of warm water, mix in the honey and the oil before stirring.
In the mixing bowl with the flour, make a well in the centre of the bowl, pouring in the liquid slowly as you bring the dough together with the liquid making a dough.
On a clean, well-floured surface, place the dough onto the surface. Begin to knead the dough, stretching it away with the palm of one hand before folding it back with the other hand. Knead the dough for 10 minutes until it has turned firm and into an elastic texture.
Take the dough and shape it into a large ball and with a pre-oiled large bowl, place the dough into the bowl. Rub the dough around the bowl until it is covered with oil. Cover the bowl with cling film and leave to rest in a warm area for anywhere between 1-3 hours or until the dough has doubled in size.
With a large saucepan filled with water, place it on the hob to boil, adding the molasses before turning the heat off and covering.
Prepare the bagel trays by lightly oiling them.
Remove the dough from the bowl and quickly knead it before rolling into a long sausage shape and dividing equally into chunks.
With each chunk of dough, roll them into a long thin sausage shape, splashing the end of each of the dough with water before attaching the ends of the sausage together to create a circle and squeezing tightly so that they seal. Place each of the dough into the prepared baking trays before working on the other chunks of dough.
Cover the baking tray and leave to rest for 30 minutes.
Preheat the oven to 220°C, place the saucepan from earlier back onto a medium heat allowing it to simmer. Once simmering, place the bagels one by one into the water so there is a maximum of three bagels in the water at a time, after 2 minutes simmering, flip the bagels over onto the other side and leave to simmer for another 2 minutes.
Remove the bagels before simmering the rest, allowing the bagels to drain.
Place the bagels back onto the pre-prepared baking tray, brushing the top of the bagels with the beaten egg and sprinkling with the topping of your choice before baking in the oven for around 15 minutes until they have turned golden- brown.

Things you may need

Non-Stick Swiss Roll Tray

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