Traditional Boiled Bagels
Serves : 12
- 3 cups plain flour
- 3 teaspoons dried active baking yeast
- 1 1/2 cups warm water
- 3 tablespoons caster sugar
- 1 tablespoon salt
- extra 1 tablespoon caster sugar
Preparation:45min › Cook:35min › Ready in:1hour20min
- In large bowl, combine 1 cup of the flour and yeast. Mix water, 3 tablespoons sugar and salt together and add to the dry ingredients. Beat with an electric hand held mixer for half a minute at a low speed, scraping the sides of the bowl clean. Beat at a higher speed for 3 minutes. Then, by hand, mix in enough of the remaining flour to make a moderately stiff dough.
- Turn out onto a lightly floured surface and knead until smooth and elastic (8 to 10 minutes). Cover, let rest for 15 minutes.
- Cut into 12 portions, shape into smooth balls. Poke a hole in the centre with your finger, and gently enlarge the hole while working the bagel into a uniform shape. Cover, let rise 20 minutes.
- Meanwhile, bring 4 litres of water to the boil. Stir in the extra tablespoon of sugar and reduce to a simmer.
- Put 4 or 5 bagels into the water and cook 7 minutes, turning once; drain. Place on a greased baking tray and bake at 190 degrees C for 30 to 35 minutes. Remove from oven and eat hot or cold.
Used different ingredients. Perfect, perfect! I subbed 1/2 wholemeal flour and baked them on a tray sprinkled with polenta. I only needed no bake them for half as long as the recipe called for- good thing I kept an eye on them the first time- not sure if my oven is off or what, but just watch them closely the first time to see what they do. - 14 Jul 2008
Something else. i think the tablespoon of salt was way too much my bagels came out very salty for some reason. maybe i did it wrong i dunno. but they still tasted good!! - 19 Oct 2010
I also found that 1 tbsp of salt was WAY too much, but they were tasty. Will make them again with about 1 tsp salt. Also, a friend suggested to broil them for 2 minutes before boiling them, I found that the surface texture was a lot better this way and they were also easier to handle when boiling. - 26 May 2012