Baking Recipes‎ > ‎


(Original Recipe)
Makes 8-12 bagels, depending on size

8g instant yeast
4 tablespoons brown sugar, divided
300ml warm water, divided
2 teaspoons salt
3 cups flour

Empty the yeast sachets into a large bowl with one tablespoon of the sugar. Put the kettle on but turn it off before the water reaches boiling point. Pour 100ml of the warm water over the yeast and sugar, and leave for ten minutes.

Pour the remaining 200ml warm water into the bowl, reheating it beforehand in the kettle. Add the salt and 2 cups of flour, stirring everything through. I needed to add one more cup of flour to make the mixture into a firm dough, you may need more or less.

Turn on to a lightly floured surface and knead for ten minutes until the dough is stretchy and elastic. Gently coat the dough and the inside of a bowl with oil, and put the dough in the bowl to rise. Cover with plastic.

After an hour, pull off small handfuls of the dough and shape them into slightly flattened balls. Using the handle of a wooden spoon, poke holes in the centre, and with your fingers make the hole bigger by spinning the dough slowly around the handle. Make 8 larger bagels, 10 medium bagels, or 12 small bagels this way.

Boil a pan full of water and add the remaining three tablespoons of sugar to the pan. Stir to dissolve. After boiling, the bagels will be baked, so grease either some parchment paper or just your baking tray with butter. I forgot until halfway through the cooking time, when I pulled bagels off paper and quickly greased it. That wasn't much fun, so grease now.

 Using a slotted spoon, boil each bagel for a couple of minutes, turning them in the water. When they come out, they should be slimy to touch. Drain as well as possible (it doesn't matter if a little water gets on to the paper) and put the boiled bagels straight on to the baking tray. I recommend not boiling more than three at a time, but it depends on the size of your pan.

Bake at 200 degrees C (390 Fahrenheit) for twenty minutes.