Bagels

You'll never need to buy shop bought bagels again!
Perfect to batch cook on Sunday for quick and easy lunches throughout the week.
So delicious and completely customisable, change the toppings for sweet or savoury, the options are endless!

Nutrition Facts

Serving Size 1 plain bagel

Servings 10


Amount Per Serving
Calories 184
% Daily Value *
Total Fat 0.7g2%
Total Carbohydrate 37.5g13%
Dietary Fiber 0.1g1%
Protein 6.1g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Yields10 ServingsCategoryLunch

 500 g strong white flour (plain flour works as well)
 7 g fast acting yeast
 2 tbsp brown sugar
 1 tsp salt
 1 egg white -whisked
Toppings (Optional)
 salt & pepper
 chilli & garlic
 cinnamon & brown sugar

1

To make he bagels, add the yeast to a large mixing bowl. Pour over 270mls of warm water and set aside until the mixture becomes frothy.

Oil a large bowl and set aside.

2

Start to slowly add the flour and salt to the bowl. Adding the remaining dough while mixing with your hands.

The dough should be soft but not sticky.

3

Knead the dough for 8-10 minutes until it feels smooth and elastic.

Once the dough is formed, place it into the prepared glass oiled bowl and cover with clingfilm.

Leave in a warm place for 1 hour or until double in sized.

4

Once the dough has finished proving, preheat the oven to 200C.

Prepare a baking tray with parchment paper.

5

On a clean floured surface, divide the dough into 10 equal pieces (you can weigh them to ensure they are the same size).

Flatten each ball into a circle, and using a floured wooden spoon handle create a hole in the centre.

Continue until all bagels have been formed.

6

Bring a large pot of water to the boil and add the remaining sugar. Once boiling add the bagels (no more than 3 at a time) to the pot and boil for 2 minutes, flipping half way through.

Remove using a slotted spoon, drain the excess water and place on the prepared baking tray.

7

Lightly brush the top of the bagels with the egg white mixture (adding any toppings you like).

Bake in the oven for 20 minutes until golden in colour and hollow sounding when tapped.

8

Slice and fill with your favourite fillings and enjoy!

Ingredients

 500 g strong white flour (plain flour works as well)
 7 g fast acting yeast
 2 tbsp brown sugar
 1 tsp salt
 1 egg white -whisked
Toppings (Optional)
 salt & pepper
 chilli & garlic
 cinnamon & brown sugar

Directions

1

To make he bagels, add the yeast to a large mixing bowl. Pour over 270mls of warm water and set aside until the mixture becomes frothy.

Oil a large bowl and set aside.

2

Start to slowly add the flour and salt to the bowl. Adding the remaining dough while mixing with your hands.

The dough should be soft but not sticky.

3

Knead the dough for 8-10 minutes until it feels smooth and elastic.

Once the dough is formed, place it into the prepared glass oiled bowl and cover with clingfilm.

Leave in a warm place for 1 hour or until double in sized.

4

Once the dough has finished proving, preheat the oven to 200C.

Prepare a baking tray with parchment paper.

5

On a clean floured surface, divide the dough into 10 equal pieces (you can weigh them to ensure they are the same size).

Flatten each ball into a circle, and using a floured wooden spoon handle create a hole in the centre.

Continue until all bagels have been formed.

6

Bring a large pot of water to the boil and add the remaining sugar. Once boiling add the bagels (no more than 3 at a time) to the pot and boil for 2 minutes, flipping half way through.

Remove using a slotted spoon, drain the excess water and place on the prepared baking tray.

7

Lightly brush the top of the bagels with the egg white mixture (adding any toppings you like).

Bake in the oven for 20 minutes until golden in colour and hollow sounding when tapped.

8

Slice and fill with your favourite fillings and enjoy!

Bagels

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