Bagels

I’m pretty sure you will always make sure you have some of these in your freezer.

INGREDIENTS

2 tbsp active dry yeast

1,5 tbsp granulated sugar

1,5 cup warm water

3,5 cup bread flour + more for kneading

1,5 tsp salt

0,25 almond milk or unsweetened soy milk

bagel seasoning like sesame or seeds of your choice

PREPARATION

Mix the sugar and 1/2 cup of warm water together, and then pour over the yeast. Give it a gentle stir, and then let it sit for 15 minutes to activate – meanwhile have your morning coffee.

Mix the flour and salt in a large bowl. Create a little swimming pool in the middle, then add in the yeast and sugar mixture along with 3/4 cup of the remaining warm water. Mix well until a smooth dough forms. If it's acting a bit shy and dry, add 1 tablespoon of the remaining 1/4 cup warm water at a time as needed. If it's gotten a bit too wet, add 1 tablespoon of flour at a time as needed.

Flour a countertop or large cutting board, and knead the dough for 10 minutes, or until it's as smooth and elastic.

Wet the inside of a clean large non-metal bowl with water, place the dough inside, and turn to coat until the outside is moist. Cover with a damp dish towel and set it to rise in a warm place for 1 hour, or until it has doubled in size. Once risen, give the dough a gentle punch (it can take it!) and set it aside for 10 minutes.

Cover a baking sheet with a silicon baking mat or parchment paper and set aside. Remove the dough from the bowl, and divide it into 8 pieces. Roll each piece into a ball. Repeat with all of the dough.

Coat your finger in flour, then press into the center of each ball to form a ring. Stretch the dough balls into rings about ⅓ the diameter of the bagel, then place onto the baking sheet. Cover with a damp towel and let it sit for 10 minutes.

Preheat your oven to 220C, and bring a large pot of water to a boil. Get your seasonings and almond milk ready – it's almost showtime!

Once the water has boiled, reduce the heat to medium, and use a slotted spoon to gently lower as many bagels that fit comfortably into the water (we managed 3). Once they float to the top (just a couple of seconds), boil for 2 minutes, flip, then boil for another 2 minutes.

Once all the bagels have boiled, transfer them to your lined baking sheet. Brush the dough with almond milk, and sprinkle with your chosen seasoning.

Bake the bagels for 20 minutes, or until they're golden brown. Remove from the oven and cool on a wire rack for at least 10 minutes. Store in an airtight container for 4-5 days.

For longer enjoyment, pop them in an airtight bag in the freezer for a couple of months. To defrost: take out of the freezer a couple of hours before using, or give them a quick 5-minute defrost in an airfryer on defrost mode – they'll be good as new!

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