Bagels
Dense, chewy bagels made with strong white bread flour and barley malt syrup, topped with sesame seeds. Serves 4.
500g
7g
10g
15g
20ml
2,300ml
30g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 500g | — | — | |
| 2 | | 7g | — | — | |
| 3 | | 10g | — | — | |
| 4 | | 15g | — | — | |
| 5 | | 20ml | — | — | |
| 6 | | 2,300ml | — | — | |
| 7 | 30ml | — | — | ||
| 8 | | 30g | — | — |
Tip the flour into a large mixing bowl.
Strong white bread flour · 500 g
Add the instant yeast to one side of the flour.
Instant yeast · 7 gAdd the salt to the opposite side of the bowl from the yeast.
Fine salt · 10 gAdd the sugar to the bowl.
Sugar · 15 gPour the vegetable oil into the bowl.
Vegetable oil · 15 mlPour in the water, holding a little back in case the dough gets too wet.
Water · 300 mlStir everything together with a wooden spoon until no dry flour remains and a rough, shaggy dough forms.
Turn the shaggy dough out onto a clean, unfloured work surface.
Knead firmly for 10 minutes, pushing the heel of your hand into the dough, folding it back over itself, and rotating a quarter-turn each time, until the dough is smooth, tight, and springs back when poked.
Brush the inside of the large mixing bowl lightly with vegetable oil.
Vegetable oil · 5 ml
Drop the kneaded dough into the oiled bowl and turn it once to coat all sides.
Cover the bowl tightly with cling film.
Leave the dough to rise at room temperature until it has doubled in size, about 1 hour.
Punch the risen dough down firmly with your fist to knock out the gas.
Turn the dough out onto the counter and cut it into 8 equal pieces using a sharp knife.
Cup each piece under your palm and roll it in tight circles on the work surface until it is a smooth, taut ball, then push your thumb through the centre of each ball and gently stretch the hole to about 4 cm wide, evening out the ring as you go.
Line a large baking tray with baking paper.
Arrange the shaped bagels on the lined tray, spacing them well apart.
Drape a sheet of cling film loosely over the bagels so they can puff without sticking.
Leave the bagels to prove for 30 minutes until they look slightly puffy and a finger-poke leaves a slow-filling indent.
Preheat the oven
Fill a large, wide, deep pan with water and set it over a high heat.
Water · 2,000 ml
Stir the barley malt syrup into the water.
Bring the water to a rolling boil.
Tip the sesame seeds into a small bowl and set it beside the stove.
Sesame seeds · 30 g
Lower the bagels into the boiling malt water in batches of 2 or 3, using a slotted spoon, and boil each batch for 1 minute per side, flipping them halfway through.
Lift the boiled bagels out with a slotted spoon, letting any excess water drain off, and return them to the lined baking tray.
Scatter sesame seeds generously over the top of each bagel while they are still wet so the seeds stick.
Slide the tray into the oven using oven gloves.
Bake for 22 minutes until the bagels are a deep golden brown all over and sound hollow when tapped on the base.
Remove the tray from the oven using oven gloves.
Lift the baked bagels from the tray onto a wire rack using tongs.
Leave the bagels to cool on the rack for at least 15 minutes before serving — the crust crisps as they cool.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 500 g | | Tip the flour into a large mixing bowl.⏱ 10sResultStrong white bread flour |
| 2 | 7 g | | Add the instant yeast to one side of the flour.⏱ 5sResultStrong white bread flour and instant yeast |
| 3 | 10 g | | Add the salt to the opposite side of the bowl from the yeast.⏱ 5sResultStrong white bread flour and instant yeast and fine salt |
| 4 | 15 g | | Add the sugar to the bowl.⏱ 5sResultStrong white bread flour mixture |
| 5 | 15 ml | | Pour the vegetable oil into the bowl.⏱ 5sResultStrong white bread flour mixture |
| 6 | 300 ml | | Pour in the water, holding a little back in case the dough gets too wet.⏱ 10sResultStrong white bread flour mixture |
| 7 | — | | Stir everything together with a wooden spoon until no dry flour remains and a rough, shaggy dough forms.⏱ 1 minResultShaggy dough |
| 8 | Shaggy doughstep 7 | | Turn the shaggy dough out onto a clean, unfloured work surface.⏱ 5sResultShaggy dough |
| 9 | — | | Knead firmly for 10 minutes, pushing the heel of your hand into the dough, folding it back over itself, and rotating a quarter-turn each time, until the dough is smooth, tight, and springs back when poked.⏱ 10 minResultSmooth bagel doughused in step 11 |
| 10 | 5 ml | | Brush the inside of the large mixing bowl lightly with vegetable oil.⏱ 10s |
| 11 | Smooth bagel doughstep 9 | | Drop the kneaded dough into the oiled bowl and turn it once to coat all sides.⏱ 5sResultSmooth bagel dough |
| 12 | — | | Cover the bowl tightly with cling film.⏱ 10s |
| 13 | — | | Leave the dough to rise at room temperature until it has doubled in size, about 1 hour.⏱ 1 hrResultRisen bagel dough |
| 14 | — | | Punch the risen dough down firmly with your fist to knock out the gas.⏱ 15sResultDeflated bagel dough |
| 15 | Deflated bagel doughstep 14 | | Turn the dough out onto the counter and cut it into 8 equal pieces using a sharp knife. → Into 8 equal portions⏱ 30sResult8 equal dough pieces |
| 16 | — | | Cup each piece under your palm and roll it in tight circles on the work surface until it is a smooth, taut ball, then push your thumb through the centre of each ball and gently stretch the hole to about 4 cm wide, evening out the ring as you go.⏱ 3 minResult8 shaped bagelsused in step 18 |
| 17 | — | | Line a large baking tray with baking paper.⏱ 15s |
| 18 | 8 shaped bagelsstep 16 | | Arrange the shaped bagels on the lined tray, spacing them well apart.⏱ 30sResult8 shaped bagels |
| 19 | — | | Drape a sheet of cling film loosely over the bagels so they can puff without sticking.⏱ 10s |
| 20 | — | | Leave the bagels to prove for 30 minutes until they look slightly puffy and a finger-poke leaves a slow-filling indent.⏱ 30 minResultProved bagelsused in step 26 |
| 21 | — | | Preheat the oven⏱ 15 min |
| 22 | 2,000 ml | | Fill a large, wide, deep pan with water and set it over a high heat.⏱ 10sResultWater |
| 23 | 30 ml | | Stir the barley malt syrup into the water.⏱ 10sResultWater and barley malt syrup |
| 24 | — | | Bring the water to a rolling boil.⏱ 5 minResultMalt boiling water |
| 25 | 30 g | | Tip the sesame seeds into a small bowl and set it beside the stove.⏱ 5sResultSesame seedsused in step 28 |
| 26 | Proved bagelsstep 20 | | Lower the bagels into the boiling malt water in batches of 2 or 3, using a slotted spoon, and boil each batch for 1 minute per side, flipping them halfway through.⏱ 1 minResultBoiling bagels |
| 27 | Boiling bagelsstep 26 | | Lift the boiled bagels out with a slotted spoon, letting any excess water drain off, and return them to the lined baking tray.⏱ 1 minResultBoiled bagels |
| 28 | Sesame seedsstep 25 | | Scatter sesame seeds generously over the top of each bagel while they are still wet so the seeds stick.⏱ 30sResultSesame-topped bagels |
| 29 | — | | Slide the tray into the oven using oven gloves.⏱ 15sResultSesame-topped bagels |
| 30 | — | | Bake for 22 minutes until the bagels are a deep golden brown all over and sound hollow when tapped on the base.⏱ 22 minResultGolden baked bagels |
| 31 | — | | Remove the tray from the oven using oven gloves.⏱ 15sResultGolden baked bagels |
| 32 | Golden baked bagelsstep 31 | | Lift the baked bagels from the tray onto a wire rack using tongs.⏱ 30sResultGolden baked bagels |
| 33 | — | | Leave the bagels to cool on the rack for at least 15 minutes before serving — the crust crisps as they cool.⏱ 15 minResultBagels |
| Total Time | 2 hr 33 min | ||
| Nutrient | Per serving |
|---|---|
| 592kcal | |
| 20g | |
| 10g | |
| 2g | |
| 105g | |
| 9g | |
| 5g | |
| 1,000mg |
Bagels
Dense, chewy bagels made with strong white bread flour and barley malt syrup, topped with sesame seeds. Serves 4.
What you’ll doYou will mix and knead a dough, let it rise for an hour, then divide and shape it into eight bagel rings. After a 30-minute proof, you'll boil each batch briefly in malt water, top with sesame seeds, and bake until deep golden and hollow-sounding. The whole process takes just under three hours.
Ingredients
- Strong white bread flour500 g
- Instant yeast7 g
- Fine salt10 g
- Sugar15 g
- Vegetable oil20 ml
- Water2,300 ml
- Barley malt syrup30 ml
- Sesame seeds30 g