George is off poorly today and we are stuck in the house, so it seemed a good day to post about hot chewy bagels. I adapted this recipe from a BBC one. It’s a good thing to make on a rainy afternoon and makes you feel very accomplished when they come out of the oven.
They are quite a good thing to make with kids as they can do the hole twirling bit and dipping the bagels in the topping. They are also good at the tasting bit at the end.
You just need:
- 7g sachet of dried yeast
- 4 tablespoons of sugar
- 2 teaspoons salt
- 1 tablespoon baking soda
- 450g Bread Flour
- Seeds or sugar for topping
1. Tip the yeast and just one tablespoon of sugar into a large bowl and pour over 100ml of warm water. Leave 10 mins until frothy.
2. Pour another 200ml of water into the bowl then add the salt and half of the flour. Keep adding the flour until you have a soft but not sticky dough. You may not have to use all the flour. Knead for a full 10 minutes until smooth and elastic. Shape into a ball, place it in a lightly oiled bowl and cover with cling film and allow an hour or so until it doubles in size.
3. Then on a lightly floured surface split the dough into 10 pieces. Freakishly I can confirm that these will be about 85g each. Shape each one into a flattish ball, then take a wooden spoon, stick it through the ball and swing it around a bit to make a good sized hole. They puff up a lot so make the hole bigger than you think it should be. Cover and prove for another 20-30 mins.
4. Preheat the oven to 190c. Bring a large pan of water to the boil and add the 3 tblsp of sugar and a tbsp of baking soda. Apparently this gives an authentic taste, and who am I to argue?
5. Slip the bagels into the water, only 3 or 4 at a time. Cook for 1 minute, flip them and give them another minute. The longer they have the chewier they will be. Remove with a slotted spoon and allow any excess water to drain off on a tea towel. If you want to you can dip the top of them into a plate of poppy or sesame seeds at this point, or my preference is a mix of cinnamon and sugar.
6. Place them on non stick foil on a baking tray, you can add semolina to the tray for an extra crispy base.
7. Bake for around 20 mins, or until crisp and brown. Reduce the heat if they are cooking too quickly. They should sound hollow if tapped on the bottom when ready.
8. Eat fresh from the oven or slice open and toast them under a grill later. Watch out for hot cinnamon sugar when you grill them though, as it really burns!