Classic Homemade Bagels
Ingredients
- 1 tbsp rice malt syrup
- 400ml lukewarm water
- 800g strong white or wholemeal bread flour
- 7g fast action yeast
- 2 tsp fine salt
- olive oil for greasing and brushing
- 1 tbsp baking soda
Toppings
- sesame seeds
- pumpkin seeds
- sunflower seeds
Preparation
Start bagels the night before you want to serve them.
Mix water and rice syrup in a small bowl.
Add flour, yeast and salt in a large bowl and make a well in the middle.
Stir in the liquid and mix until a dough is formed.
Knead for 15 minutes until smooth and elastic.
Pop dough into a large, oiled bowl.
Cover and leave to rise for 1 hour, until doubled in size.
Line 2 cookie sheets with lightly oiled and floured greaseproof paper.
Divide dough into 12 pieces - around 100g each.
Shape into balls and make a hole in the middle using a wooden spoon with the hole at least 3cm wide.
Place bagels onto prepared cookie sheet and lightly brush with oil.
Cover and allow to rest for at least 2 hours, or in the fridge overnight.
Preheat oven to 220°C.
Heat up a large, wide pot of boiling water with the baking soda.
When bubbling, add in bagels three at a time and cook for 2 minutes on each side.
Return to cookie sheets, sprinkle with seeds if using and bake in the oven for 8-10 minutes until lightly golden.
Put bagels on wire racks to cool.
Storage tips
Keep bagels in an airtight tin for up to 4 days or freeze for up to 3 months.
