Recipe: Homemade Bagels

I’ve finally had time to get this post live! In my defence I have been tinkering with the recipe slightly, trying to work out the least-work method, making sure the ingredient ratio is exactly right. And I think I’ve finally cracked it!

 photo Homemade Bagels_zpsxrnvoguz.jpg photo Homemade Bagels 11_zps3alvzytf.jpgThis bagel recipe is slightly crusty, very chewy, flavoursome and just damn yummy. These are great for throwing in your freezer for university lunches, toasting and topped with peanut butter for a quick breakfast, or made into a warm melty sandwich. I like mine with pastrami and mustard when I’m feeling more spendy, but they are fab with ham or even cheap chorizo.

It’s super easy too – I’d have never considered making my own bagels until I was that bored over summer, but now they’re my bread of choice. This recipe makes 8 good sized bagels – with minimal effort and very little washing up. The recipe is based on both James Morton’s and from Waitrose magazine – but doesn’t really follow either. I’ve reduced the salt, made the proving time as lazy as possible and developed my own hashed-up way of shaping them.

 photo Homemade Bagels 8_zpsnlqqtte1.jpgIngredients

  • 500g plain bread flour
  • 7g yeast
  • 1 teaspoon salt
  • 1 teaspoon honey (+1tbsp for boiling)
  • 250ml water (I use 100ml boiling, and the rest cold to make it hand-hot)

Tip the flour into a large bowl. Add the salt to one end, the yeast to the other, and rub into the flour. Mix 1 teaspoon of honey into the warm water. Make a well into the centre of the flour and add the water, then use your hand to bring it all together – the dough should be a lot drier than normal bread dough, but add a small amount of extra water if it isn’t combining.

Lightly flour a work surface and tip out the dough. Knead vigorously (it’s a real workout!) for ten or so minutes. At first the dough should be dry and break easily, but it should become a little stretchier and more flexible. Pop back in the bowl, cover with cling-film and either leave on the side for an hour or two, or pop in the fridge for 6-8 hours. Or leave it on the side, forget, realise you have to go out and shove in the fridge until the next morning – it’s a really forgiving dough unlike normal bread!

After proving the dough should have risen. Press it down to remove the air, then divide into 8 equal parts. One at a time, roll into a sausage, then shape – I like to overlap the ends, then roll them together to seal. Place on an oiled sheet of greaseproof paper, repeat with the remaining dough, cover with clingfilm and leave for 45 minutes.

Preheat the oven to 200C and heat a large pan of water to boiling point. Swirl a tablespoon of honey into the water. Then drop a bagel into the water, wait until it floats then add another – I can get four into a pan at once. Boil for 30 seconds, flip and boil for another 30 seconds. Remove from the water with a slotted spoon, draining off as much water as possible. Repeat until all bagels are boiled, then bake in the oven for 15-20 minutes until golden then cool on a wire wrack (this prevent it going soggy).

 photo Homemade Bagels 6_zpsjal9qkp4.jpg photo Homemade Bagels 5_zpswdad59qk.jpgThey might not look perfect on your first try (mine all liked to come undone and look a little croissant like!), but they will definitely taste yummy. Annoyingly these photos were taken of my second batch and I reckon they’ve improved greatly since – my latest batch had a lovely shiny texture and were pretty much perfectly evenly sized (take that Mary Berry!).

 photo Homemade Bagels 9_zps1ydqq9oy.jpgMaking my own bagels is the perfect way to take out some of my frustration on dough, it’s a cheap way of getting my bagel fix, and they are great thrown in the freezer for lunchboxes. Yum yum!

Have you ever made your own bagels? Do you make your own bread? What do you like on your bagel?

 

  • Jennifer K

    I love a toasted bagel with pools of butter or a good helping of apricot jam. I always have shop-bought bagels in the freezer, but having seen how simple this recipe is, I’m up for trying to make my own now!
    Jennifer x
    Ginevrella | Lifestyle Blog

    • ninegrandstudent

      They really are a lot easier than you’d imagine, shaping is a bit of a nightmare (I’m trying to film myself doing it so I can post it) but they are SO tasty! x

  • I love all your recipes, they’re so brilliant! I absolutely adore bagels, but for some reason never even thought to make my own – thanks for the recipe, they look delish!

    JosieVictoriaa // josievictoriaa.blogspot.co.uk // Lifestlye, Travel and Fashion

  • I’m so impressed! I’ve always been scared of baking bread / bagels but I really should give it a go! x

    Jasmin Charlotte

    • ninegrandstudent

      Bagels are definitely my favourite bread so far as it is difficult to overprove them – I always forget that I have left dough to rise! x

  • These look so yummy ♥

    summerdaisy.net

  • Josie

    These look so yum! I’ve never made my own bagels (or bread for that matter!) but I like them with cream cheese and ham x

    Josie | Sick Chick Chic

    • ninegrandstudent

      That combination sounds like heaven, might have to do that next week! x

  • so cool, these look better than regular bagels!

    http://www.avecdanielle.com

    • ninegrandstudent

      They are so tasty! x