Monday 28 March 2016



Easter Monday, lovely smell in our house, freshly baked bagels for festive breakfast. They are very easy recipe. This recipe requires leaving the dough to rise for hours, it is worth it! You can prepare day before and leave for raising overnight or wake up before your family?

Ok let’s start from ingredients with you need to prepare lovely breakfast.

225g strong plain flour

1 tsp salt

225g strong plain wholemeal flour

20g fresh yeast or 7g easy blend dried yeast

1 tbsp caster sugar

2 tbsp sunflower oil

About 300ml warm water

Decorations - Poppy seeds, sesame seeds, pink or black salt, sunflower seeds etc.

Grease two baking sheets well and set aside. Sift the white flour and salt into a large bowl, then stir in the wholemeal flour, yeast and caster sugar. Make a well in the centre, then add the oil an enough water, mixing to form a soft dough.

Turn the dough onto a lightly floured surface and knead until smooth and elastic. Shape the dough into a round, then place it in a lightly oiled bowl, cover and leave to rise in a warm place until double size or overnight.

Knock back the dough on a lightly floured surface, then divide it in 12 equal portions. Shape each piece of dough into a ball, then, using a floured handle of a wooden spoon make a hole through the centre of each ball. Enlarge the holes by putting the dough outwards slightly to form rings, making sure the holes are big enough. Place on the baking sheets, cover and leave to rise for about 30 min, or until double in size. 

Meanwhile, preheat the oven to 200C. Heat a large pan of water until it is simmering, then stir in the sugar until dissolved . carefully drop each bagel into  the simmering water and poach for about 3 minutes, turning once. Remove the bagels from the water, drain well, then return the bagels to the baking sheets. Spring the tops with seeds or salt. Bake the bagels for 15 – 20 minutes, or until golden brown. Transfer to a wire rack to cool. Cut in half to serve, warm or cold.

Recipe taken from:

Anne Sheasby
2004 by Duncan Baird Publishers Ltd 

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