Bagel Heaven
How to make 6 incredibly delicious, Bagels at home, easy step by step instructions, from start to finish.
Ingredients
Method
- 425g / 15oz White Bread flour
- 255g / 255mls Water (40°C / 104°F)
- 15g / 1½tbls Soft brown sugar or Honey
- 8g / 2tsp instant or Active dried yeast
- 8g / 1tsp Salt
- 5g / 1tsp bicarbonate of soda / Baking soda
- Seeds of your choice
- 1tsp Bicarb or Baking soda
- 1 small egg (egg-wash)
- Add the sugar or honey to the warm water and stir until fully dissolved. Then add the yeast and stir it in thoroughly. Set the mixture aside to activate—this should take about 5–10 minutes, or until it becomes frothy.
- Once the yeast is activated, pour the mixture into your stand mixer bowl.
- Add the flour and salt. Using a dough hook attachment, knead on a low-medium setting for 10 minutes.
- If kneading by hand: Add all the ingredients to a large bowl and mix until partially combined. Tip the mixture onto a clean work surface and knead for 10 minutes. Then continue with the next step.
- Turn the dough out and form it into a ball. Place it in a lightly oiled bowl, cover the bowl, and let it proof (rise) for about 1 hour or until doubled in size.
- Tip: If your kitchen is cool, proof the dough in the oven with just the light on—this creates a warm, draft-free environment.
- After proofing, turn the dough onto a non-floured surface. and knock it back to release the air, and form it into a ball.
- Divide the dough into 6 equal pieces. A digital scale is handy for accuracy.
- Lightly flour a small section of your worktop. Roll each piece into a tight ball using your hands (see the video for this technique).
- Place each rolled ball on the floured area as you go.
- Cover the dough balls with a piece of lightly oiled cling film, and let them rest for 10 minutes.
- After resting, shape the dough balls into bagels by making a hole in the centre of each one (see the video for different methods).
- Place the shaped bagels on a lightly floured tray as you go.
- Once all 6 bagels are formed, cover them with a lightweight, dry cloth and let them proof for another 30 minutes.
- While the bagels are proofing:
- Bring a large pan or wok of water to a slow boil.
- Once boiling, add the bicarbonate of soda (baking soda).
- Line a large baking tray or cookie sheet with parchment paper.
- Preheat your oven to 180°C (355°F) or Gas Mark 4.
- Once the bagels have risen, gently lower them into the boiling water in two batches (3 at a time). Boil for 1 minute on each side.
- Tip: This boiling step is what gives bagels their signature chewy texture.
- As soon as the bagels are done boiling, carefully transfer them to the prepared baking tray, leaving space between each one.
- Brush generously with egg wash and sprinkle on your favourite toppings—I’m using black and white sesame seeds in the video.
- Place the tray in the preheated oven and bake for 25 minutes.
- Once baked, transfer the bagels to a wire rack to cool.
- And that’s it—your beautiful homemade bagels are ready to use. Perfect for your favourite bagel sandwich!
- Enjoy!
Equipment & products used in my kitchen and videos
