Traditional Boiled Bagels
This recipe is for the traditional method of making bagels where they are boiled before you bake them, after boiling you can add a range of toppings as desired.
Ingredients
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
Directions
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.
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Reviews and Ratings
Global Ratings:
(454)
Reviews in English (381)
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
I make a lot of breads and this was so easy!!! Make sure your dough rises regardless of the amount of time stated and make sure your water is not too hot when you add it to the yeast and flour. That may be why some of your bagels sank. After you have shaped the bagels and they have risen, make sure you don't knock them down before you put them into the boiling water. GREAT RECIPE!!! - 14 Jul 2008
im just 16 and I was bored so I decided to try making bagels and it has turned into kind of a hobby. I liked everything about these - they came out like a bagel should, hard and shiny and soft and chewy - 14 Jul 2008