How to Make Bagels 🥯

Place 500 grams of strong white bread flour into a bowl.

Add 5 grams of dried yeast, 10 grams of fine sea salt, 250 ml of warm water, 20 grams of caster sugar, and 50 ml of vegetable oil to the bowl.

Mix until it forms a dough.

Turn the dough out onto a clean workbench and knead until elastic and smooth (5 to 10 minutes).

Shape the dough into a ball and place it into an oiled bowl, covering it with a damp cloth.

Leave to prove until doubled in size.

Knock out excess air and divide the dough into 12 equal pieces.

Roll each piece into a 15 cm long sausage shape.

Wet the ends of the dough and press them together to form a ring.

Layer the bagels onto an oiled baking sheet and cover with a damp cloth until doubled in size again.

Preheat the oven to 200 degrees Celsius.

Place a large wide pan of boiling water (approximately 10 cm deep) on the stove.

Once the bagels have doubled in size, turn the pan down to a simmer and poach the bagels in batches for 1 minute on each side.

Remove the bagels and place them onto a tea towel to drain.

Transfer the bagels onto an oiled baking sheet, leaving space between them.

Brush the bagels with a beaten egg and sprinkle with poppy seeds if desired.

Bake in the preheated oven for 15 minutes until glossy and golden brown.

Remove from the oven and place on a cooling rack to cool.

Equipment Needed

Spice Level: