bagels

Updated: Jul 1

Making your own bagels at home can be so easy (and so fun!) these have quickly become one of my favourite things to make. You can add any seeds you like, or no seeds at all. They're so fresh and delicious, I'm sure you'll get hooked just like I have.


When making these bagels you need to let the dough rise. You can do this on two ways:

1. Let it sit at room temperature for 1 to 2 hours to double in size.

2. Leave it in your fridge overnight (for 12 hours) to double in size.


I like to prepare the dough the night before and leave it in my fridge. This slows down the fermentation process and gives you better results. The texture and the taste really do improve. If you do decide to leave it in the fridge overnight, you want to take it out once or twice in the first couple of hours to give it a quick knead in the bowl to release the air. This will further slow down the fermentation and give you yummier bagels :)





RECIPE:


This makes 4 bagels


1 tbsp brown sugar

1 tsp instant yeast (or 2 sachets)

3/4 to 1 cup warm water

2.5 cups flour

1 tsp salt

Seeds - I used white & black sesame


1. Combine sugar with yeast and warm water. Mix & let it sit for 15 to 20 mins to thicken.

2. Add it to a bowl with the flour & sugar. Mix to form a soft dough & knead for a few mins. Brush the bowl with oil & cover with cling wrap or a towel. Let it sit until it doubles in size - overnight gets better results.

3. Transfer to a floured surface & knead for a few minutes. Cut into 4 and roll into balls.

4. Press your thumb into the middle then gently stretch the hole while turning (I could have stretched more!)

5. Bring a pot of water to the boil and boil each bagel for 1 to 2 mins on each side. The longer the more chewy they get. Remove and place on a lined baking tray.

6. Brush with olive oil, sprinkle with seeds of your choice and bake for about 25 mins at 180°C until golden. Let them cool and enjoy!

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