Perfect bagels

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I’ve been making these bagels for a few months now but this is the first time I’ve managed to get them in front over a camera before they get eaten up.


These are really easy to make so perfect for small children who want to make bread.

1000g bread flour
2 tsp salt
20g sugar (optional)
1 sachet fast acting yeast (2 tsp)
550g water

1. Mix all the dry ingredients together.

2. Add the water and using your hand or a dough scraper to incorporate the flour and water together. Keep gently folding the dough in on itself for a few minutes until it forms a smooth ball. (Or mix and knead in your normal way but go gently).

3. At this stage you can wrap the dough in clingfilm and leave the dough in the fridge overnight or go straight onto the next step.

4. Cover the bowl with clingfilm and leave to rise at room temperature for about an hour.

5. Turn the dough out onto a clean work surface. Chop it into 12-18 pieces depending on how big you like your bagels.

6. Roll each piece of dough into a log about 20cm (8″) long.

7. Take each log and wrap around your knuckles with the ends overlapping under your hand. Rub your hand up and down on an (unfloured) worktop to seal the ends together.

8. Leave the bagels to proof on the worktop covered with clingfilm for about 30 minutes. When the bagels are ready to cook they will float in a bowl of cold water.

8. Preheat a heavy baking tray or pizza stone in the oven at 220°C and bring a pan of water to a rolling boil.

9. Put the bagels in the boiling water, 2 or 3 at a time. Let the bagels boil until they puff up – about 2 minutes. Take the bagels out with a slotted spoon and cover with clingfilm.

10. Once all the bagels are boiled put on the hot baking tray and bake for 15-20 mins until golden brown.

The bagels are best split and toasted and covered with cream cheese and smoked salmon, or maybe some scrambled egg and fresh cherry tomatoes.