Lets make Bagels

My fail safe bagel recipe that anyone can make, wild fig jam and other epic toppings.

With another trip this month to Best Ugly Bagels in NZ, and many years of the early morning Iggy’s bagel run in Bronte, I thought it’s probably time to dust off the old faithful Bagel recipe of dreams. This one above is from the bagel recipe below. Served toasted with cream cheese, lemon, herbs and prosciutto. The one below is one of Al Brown’s (of the famed Best Ugly Bagels), King salmon bagels.

King Salmon & Caper from Al Browns Best Ugly Bagels in Auckland

First up, here are three tips for making pretty epic bagels:

Toppings

   - My first proper bagel experience was having one at 6am at Iggy’s bakery in Bronte. Iggy’s bagels were everything a bagel should be. A dark golden crust, slight chewy texture and a really generous amount of seeds on top. They were packed with poppy, sesame or mixed seed action, which made them super flavoursome. For the same result, you can brush the bagels with an egg wash and then dunk them into a bowl of your seed mix.

Texture

   - While all-purpose flour works, using bread flour can give your bagels a chewier texture and better structure. The higher protein content in bread flour helps develop gluten, which is essential for that classic bagel texture. Boiling the bagels before baking is crucial for obtaining that characteristic chewy crust. This step gelatinizes the surface of the dough, giving you an awesome little crunch. I add a little honey extra flavour and it also helps with the colour.

Timing

I find the easiest way to enjoy a bagel fresh from the oven in the morning is to make the dough and prove in the fridge overnight. This way you can shape, prove, boil and bake in the morning, with the first stage of weighing and kneading already sorted. During the second prove, you can test if they’re ready to bake. Just pop a bagel into a bowl of cold water. If it floats, then it’s ready to be boiled.

Topped with seeds and ready to be baked.

This is it…

The bagel recipe of dreams

Bagels can be frozen and stored in an airtight container, but are best enjoyed fresh or toasted.

Makes 11 (70g bagels)/ Prep time 30mins/ Prove 2 hours or overnight/ Cook time 2 mins boil/ Bake 25 mins.

Recipe

440g Bread flour

300ml tepid water (about 38°C)

1 packet (7g) active dry yeast

20g Honey

8g salt

Toppings:

1 whisked egg white

3 tablespoons Sesame seeds

3 tablespoons Linseeds

3 tablespoons Poppy seed

Mix, shape, prove, poach, add toppings

Method

In a small bowl, combine 100ml warm water, honey, and yeast. Let it sit for about 5-10 minutes until it becomes frothy.

In a large mixing bowl, combine the flour and salt. Make a well in the centre and pour in the yeast mixture and the rest of the water.

Mix until a dough begins to form. You can use a wooden spoon or your hands.

Transfer the dough to a lightly floured surface. Knead for about 10 minutes until the dough is smooth and elastic. If the dough is too sticky, add a little more flour as needed.

Form the dough into a ball and place it in a bowl, Cover it with a damp cloth, Let it rise in a warm place until it has doubled in size or in the fridge overnight.

Once risen, punch down the dough to release air. Divide it into equal pieces (approximately 70g each).

Roll each piece into a sphere then roll into a sausage shape. Join the ends into the classic bagel shape.

Pop the shaped bagels on a baking sheet lined with parchment paper. Cover them lightly with a cloth and let rise for another 20 - 30 minutes.

Preheat your oven to 220°C (425°F).

Bring a large pot of water to a gentle boil. You can add a tablespoon of honey or malt for flavor.

Gently drop the bagels into the boiling water, a few at a time. Boil for about 1-2 minutes on each side (longer for chewier bagels).

Use a slotted spoon to remove the bagels and place them back on the baking sheet.

Brush with egg white and top with seeds.

Bake in the preheated oven for 20-25 minutes until golden brown.

Cool on a wire rack before slicing and then get stuck in!

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Wild fig jam