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Home made bagels
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Magentasue
Posts: 4,229 Forumite
I haven't been here a while, so apologies if this has been done to death in my absence - did search and couldn't find anything. Do move as necessary. Anyway, today I made bagels and they were so successful, I'd like to share the recipe. I made cinnamon and raisin because they're the ones I buy if they're on a BOGOF.
I used:
1 lb white bread flour
2 tablespoons sugar
1 teaspoon salt
1 teaspoon cinammon
couple handfuls raisins
1 tablespoon yeast
about 3/4 pint warm water
I mixed these to a dough as normal, kneaded and left to rise in a warm place. When doubled in size, I divided the dough into twelve pieces, shaped them into rings with the middles pushed out and put on a tray lined with baking paper. After about twenty minutes I put the oven on (200deg F) and boiled up half a large saucepan of water with about a tablespoon of black treacle (some recipes say sugar). Turned that down to simmering and put the bagels in three at a time for about a minute, flipping them over and lifting them out with a slotted spoon back on to the tray. They puff up as you do this.
When all were dunked, they went into the oven. They took about half an hour, being turned over half way but would probably not have taken that long if I'd not been juggling with oven shelves and moved them down to the bottom. When I buy bagels, we normally toast them but these were all eaten warm off the cooling rack with butter. Will definitely do them again.
I used:
1 lb white bread flour
2 tablespoons sugar
1 teaspoon salt
1 teaspoon cinammon
couple handfuls raisins
1 tablespoon yeast
about 3/4 pint warm water
I mixed these to a dough as normal, kneaded and left to rise in a warm place. When doubled in size, I divided the dough into twelve pieces, shaped them into rings with the middles pushed out and put on a tray lined with baking paper. After about twenty minutes I put the oven on (200deg F) and boiled up half a large saucepan of water with about a tablespoon of black treacle (some recipes say sugar). Turned that down to simmering and put the bagels in three at a time for about a minute, flipping them over and lifting them out with a slotted spoon back on to the tray. They puff up as you do this.
When all were dunked, they went into the oven. They took about half an hour, being turned over half way but would probably not have taken that long if I'd not been juggling with oven shelves and moved them down to the bottom. When I buy bagels, we normally toast them but these were all eaten warm off the cooling rack with butter. Will definitely do them again.
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these sound gorgeous!, I have made plain bagels before and used poaching water with malt extract in instead of black treacle and that worked well but have been looking for a recipe for cinncamon and raisin as tey are my favourite, I will try these ones!!!Aug GC £63.23/£200, Total Savings £00
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this sounds a great idea, we love bagels but find them a bit costly unless I'm going across to Asda. I'll try making the dough in the breadmaker. thanks0
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Have just done another batch - onion this time as requested by my son. I chopped an onion and quickly softened it a bit in a small pan with a little oil before adding to the dough and kneading. Made as before until they were about to go in the oven and then brushed with egg and sprinkled sesame seeds on - cooling on tray and looking good but I think the cinnamon and raisin will be the regulars.0
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Hi there
I posted a recipe a while ago for bagels -they are addictive.. I use those fried onion "salad crispies" you get in tubs and poppy seeds -hope you give them a try
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ive only got the little packets of yeast, can these be used in this recipe and do you use the same amount (1tbl spoon)?0
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ive only got the little packets of yeast, can these be used in this recipe and do you use the same amount (1tbl spoon)?
I use Doves Farm yeast in those little orange boxes but any easyblend yeast would do. If you have 'old fashioned' yeast, you'd need to activate it in warm water with a little sugar and leave ten minutes to froth. I used a tablespoon but I expect more or less would work within reason; it would just shorten or lengthen the rising time.0 -
Hello everybody! :hello:
Last night I made some homemade bagels using this recipeBagel recipe – readers digest
Makes 12
450g (1 ib) strong white bread flour
1 ½ tsp salt
1 sachet easy dried yeast – app 7g
3 eggs (2 for mix & 1 to glaze)
1 tsp clear honey
2 tsp sunflower oil
200ml (7 fl oz) tepid water
Put flour, salt & yeast in a mixing bowl and stir. Make a well in the centre. In a bowl whisk 2 eggs and add honey & oil. Add water. Mix and then add to the well. Mix until you get a soft dough.
Turn onto lightly floured surface and knead for approx 10 mins until elastic. Then put into oiled bowl (I wash the one I mixed in out, soaking while I’m kneading) and cover for 30/40 mins, until risen. Knead again lightly before dividing dough into 12 pieces. Make each into a sausage and if you’re me try not to giggle when you realise what this now looks & feels like! Then wet the end and make a circle. Placed on oiled baking trays and cover again for approx 20 mins.
Preheat oven to 200 C/400F/GM6. Bring large pan of water to boil (I used a wok as deep & lots of manoevering space!) and one at a time place bagel in – turn after 10 seconds so a total of 20 seconds per bagel. Then place onto baking sheet & repeat until all done. Then brush each bagel with the last egg (I forgot & it was fine). Bake for 14/15 min until risen & golden brown. Can be stored for 3 days in an airtight container or frozen.
Per bagel: Cals160/protein 6g/fat 3g (0.5g saturated) 29g Carbs (1g sugars) 1g fibre.
which I found on another thread around these here parts.
Anyways, when I ate some today the bagels didn't actually taste of anything.
The LOOKED ok, had the right texture etc but just didn't taste of anything.
Do you wise folks have any advice on where I may have gone wrong?
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ps I forgot to add- i only used half the amounts and made 6 not 12. If that matters at all!
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I use a slightly different recipe, a rachel allen one - i'll try and dig it out, but i put treacle or molasses in the poaching water (depends on what i have in, but i'm sure she states molasses) and it adds just the right sweetness.http://uktv.co.uk/food/recipe/aid/607187
eta; FOUND THIS WHICH IS THE EXACT RECIPE, AND WAS MUCH QUICKER THEN GOING THROUGH MY BOOKS!!It's what is inside your head that matters in life - not what's outside your windowEvery worthwhile accomplishment, big or little, has its stages of drudgery and triumph; a beginning, a struggle and a victory. - Ghandi0 -
Hmmm, that is quite a bit different. A lot more honey in the mixture, and no egg at all and then mollases in the water. You also poach them quite a bit longer. I may try this way when I make the next batch and see if it's better.
Thanks 0
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