Bagels, bagels, bagels!! WE WANT BAGELS.
My cinnamon sugar doughnuts recipe caused an influx of ‘I love you for these but I also hate you’ comments. So I thought, I need to give the people what they want, and they clearly enjoy round-beige-bakes-with-a-hole-in-the-middle.
The humble bagel was the answer – and when is it not?
It’s common knowledge that if you don’t like bagels, there’s something wrong with you. Whether it be sesame seed, poppy seed or plain, everyone has a bagel crush, and I’m here to kindle the flame.
These chewy delights are here to make your mornings spectacular. Spread peanut butter on em, jam, marmalade, avocado, cashew cream cheese. The possibilities are ENDLESS.
But please eat responsibly – the bloat is real </3.
Best Ever Bagels
- 2 tsp active dry yeast
- 1 1/2 tbsp golden caster sugar
- 350 ml warm water
- 500 g strong white bread flour
- 1 1/2 tsp salt
- 2 tsp coconut oil for wash
- 1 tbsp sesame seeds optional
- Pour yeast and sugar into 175ml of the water. Do not stir. Allow to sit for 5 minutes, then stir to dissolve sugar and yeast.
- In a large mixing bowl, stir the flour and salt. Make a well in the centre, then pour in the yeast mixture. Pour the remaining 175ml of warm water in as well and mix til a moist dough forms.
- Use your stand mixer to knead with a dough hook for 10 minutes. Alternatively, tip dough out onto a floured surface and knead for 10 minutes until the dough has firmed up a bit, flouring as you go along to help.
- Lightly oil a large bowl and place the dough inside. Place a damp tea towel over the top of the bowl and leave the dough to rise for an hour.
- After an hour, take the risen dough out and knock the air out with a few punches. Allow to rest for another 10 minutes.
- Divide the dough into 8 equal pieces. Stretch the pieces from the inside out until you have a smooth top, then press the dough ball gently against the worktop, moving your hand and the ball around in a circular motion, lessening the pressure until you have a nearly perfect ball shape.
- Flour your thumbs, then press them into the centre of the dough, using your fingers on the other side to drag the dough apart from the centre. You should create quite a big hole, about 2cm in diameter.
- Place the 8 bagels on a lightly oiled baking tray, and allow to rest again or 10 minutes covered by a damp tea towel.
- Preheat the oven to 220°C and bring a large saucepan of water to the boil, then reduce the heat to about half. Place 3-4 bagels into the water depending on the side of your pan. The bagels should float to the top. Allow them to sit for 1 minute here on each side, flipping and removing with a slotted spoon and placing on a non-stick surface.
- Sprinkle sesame seeds on the bagels as soon as they are out of the water, as the dough is nice and sticky at this point.
- Once all the bagels are out of the water and decorated, melt the coconut oil for 30secs in the microwave and brush a light coating onto the tops of the bagels. I like to shake a little bit of salt on top here too.
- Bake the bagels for 20 minutes until golden brown. Wait to cool or slice and enjoy straight away. Careful not to burn yourself!