Perfect Homemade Bagels
By Bernice Hurst - Posted on 14th June, 2006
Tags: 3 tsp dry OR 1 oz fresh yeast
12 oz warm water
2 tbsp sugar
1 1/2 lb strong flour
1 tbsp salt
2 tbsp oil
1 egg OR 1 egg yolk (optional)
Combine the yeast, 1 tsp sugar and 4 oz water. Leave to reconstitute if you are using dry yeast. Combine the flour, salt and remaining sugar. Stir in the yeast mixture, remaining water, oil and egg or yolk if you're using it. Mix well and knead until the dough is firm. Cover and leave to rise until double in bulk, punching down once after 1/2 hour.
To shape the bagels, cut the dough into 18 pieces. Roll each into a strip approx 1/2 in thick. Seal the ends together to make a ring. Alternatively, poke a hole into the middle of each piece with your finger, then gently spin, turn and stretch until the hole is big enough for two fingers. (For bigger, NY style bagels, you should cut the dough into 12 pieces only.)
Place the shaped bagels on a greased baking tray, cover and allow to rise for 15 minutes. Drop the bagels, a few at a time leaving space for them to float, into a large pan of gently simmering water. When the bagels rise to the surface, flip them over and simmer for a further 2-3 minutes. Remove from the water, drain well and place on a greased tray. (Commercial bakeries put the bagels directly on the bottom of the oven but at home a tray works just as well.)
Depending on personal preferences, you can brush the bagels with beaten egg and/or sprinkle with sea salt, chopped onion, sesame or poppy seeds. (Or grated cheese if you feel the urge. 21st century flavourings can include cinnamon and raisins or blueberries or whatever in the dough before shaping, but do not really qualify as authentic.)
Bake for 20-30 minutes at No 8 / 225°C*, turning once after the first 5 minutes. They should be golden brown and very crispy on the outside when cooked and sound hollow when tapped on the base.
Slice in half, add cream cheese and smoked salmon or just butter or bacon or whatever and, most of all, ENJOY.
*Time and temperature may vary from one oven to another so beware on your first attempt.
Bernice Hurst
June 2006
12 oz warm water
2 tbsp sugar
1 1/2 lb strong flour
1 tbsp salt
2 tbsp oil
1 egg OR 1 egg yolk (optional)
Combine the yeast, 1 tsp sugar and 4 oz water. Leave to reconstitute if you are using dry yeast. Combine the flour, salt and remaining sugar. Stir in the yeast mixture, remaining water, oil and egg or yolk if you're using it. Mix well and knead until the dough is firm. Cover and leave to rise until double in bulk, punching down once after 1/2 hour.
To shape the bagels, cut the dough into 18 pieces. Roll each into a strip approx 1/2 in thick. Seal the ends together to make a ring. Alternatively, poke a hole into the middle of each piece with your finger, then gently spin, turn and stretch until the hole is big enough for two fingers. (For bigger, NY style bagels, you should cut the dough into 12 pieces only.)
Place the shaped bagels on a greased baking tray, cover and allow to rise for 15 minutes. Drop the bagels, a few at a time leaving space for them to float, into a large pan of gently simmering water. When the bagels rise to the surface, flip them over and simmer for a further 2-3 minutes. Remove from the water, drain well and place on a greased tray. (Commercial bakeries put the bagels directly on the bottom of the oven but at home a tray works just as well.)
Depending on personal preferences, you can brush the bagels with beaten egg and/or sprinkle with sea salt, chopped onion, sesame or poppy seeds. (Or grated cheese if you feel the urge. 21st century flavourings can include cinnamon and raisins or blueberries or whatever in the dough before shaping, but do not really qualify as authentic.)
Bake for 20-30 minutes at No 8 / 225°C*, turning once after the first 5 minutes. They should be golden brown and very crispy on the outside when cooked and sound hollow when tapped on the base.
Slice in half, add cream cheese and smoked salmon or just butter or bacon or whatever and, most of all, ENJOY.
*Time and temperature may vary from one oven to another so beware on your first attempt.
Bernice Hurst
June 2006
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