Woohoo, we’ve made it to Friday! Maybe you have something nice planned for this weekend, or perhaps maybe you want a simple and unbelievably satisfying baking project. If it’s the latter, then I have just the thing!
There were more bagels, but when they’re fresh from the oven they’re just too good to leave!
Bagels are one of my most impressive bakes, purely because it’s a lot easier than you might think to make this lovely, soft bake, with a thin and crispy crust. It’s actually quicker, too: it takes a maximum of 2 hours. 2 hours! These are perfect for a late Sunday breakfast or brunch. I always have an impressed audience when I make these, especially when they’re fresh from the oven with cream cheese and smoked salmon. Simply delicious!
Bagel recipe from Bread Ahead Bakery (recipe in English)
Makes 7 Bagels
- 3g dry yeast
- 7g malt syrup (or honey)
- 270g cold water
- 465g strong white bread flour
- 7g salt
- 60g sugar
- egg white (to brush tops)
- seeds (optional)
Dissolve yeast in water and malt syrup. Mix salt and flour together and pour the liquids in. Bring together until a dough forms, then knead for six minutes. Rest for an hour.
Form dough into 110g balls.
Either form each ball into a long 25 cm sausage joining the ends together with a little water, or (my favourite method) simply put a finger in the middle and carefully rotate until a hole forms. Leave to rest for 10 minutes.
Preheat oven to 220C.
Dissolve the sugar in 4 litres of boiling water. Place the bagels in the water for 20 seconds on each side (40 seconds in total).
Brush the bagels with egg white and seeds (if using), and place in oven for 12-15 minutes until they’re golden brown. I used black sesame seeds here, but poppyseeds or nigella seeds are also good options.
Guten Appetit!
