Bagels

Bagels are a chewy, golden-brown delight that you can easily bake at home. With just a few simple ingredients, you’ll have fresh bagels perfect for breakfast, sandwiches, or a snack.

For an interesting twist, consider using discarded pasta or potato water instead of regular water. The starches in the water add structure to the dough, resulting in an even chewier bagel.

Ingredients

500g strong bread flour

40g brown sugar

7g salt

7g yeast (instant or active dry)

300ml warm water (optional: use discarded pasta or potato water for added starch)

Step-by-step instructions

1. Activate the Yeast:
   1. If using active dry yeast, mix the yeast with a small portion of the warm water (around 50ml) and a pinch of the brown sugar. Let it sit for about 5-10 minutes until frothy.
   2. If using instant yeast, skip this activation step and add the yeast directly to the dry ingredients.
2. Mix the Dry Ingredients:
   1. In a large bowl, combine 500g bread flour, 40g brown sugar, and 7g salt. If using instant yeast, add it at this stage.
3. Add the Wet Ingredients:
   1. Pour in 300ml of warm water or, for an added benefit, use warm pasta or potato water. The starch in the discarded water helps improve the dough’s texture, making the bagels extra chewy with a soft interior.
   2. Stir until the mixture starts to form a rough dough.
4. Knead the Dough:
   1. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. It should feel slightly tacky but not sticky.
   2. Alternatively, use a stand mixer with a dough hook to knead the dough for 5-6 minutes.
5. First Rise:
   1. Place the dough in a lightly oiled bowl, cover with a damp kitchen towel or plastic wrap, and let it rise for 1 to 1.5 hours or until doubled in size.
6. Shape the Bagels:
   1. After the dough has risen, punch it down and divide it into 8 equal pieces.
   2. Roll each piece into a ball, then poke a hole in the centre with your finger. Stretch the hole to about 2 inches in diameter, as it will shrink slightly during boiling.
7. Boil the Bagels:
   1. Bring a large pot of water to a boil, then reduce to a simmer. Gently lower 2-3 bagels into the water at a time, boiling for 1-2 minutes on each side. The longer they boil, the chewier they will be.
   2. Transfer boiled bagels to a parchment-lined baking tray.
8. Bake the Bagels:
   1. Preheat the oven to 220°C (425°F).
   2. Bake for 20-25 minutes, or until the bagels turn golden brown.
9. Cool and Serve:
   1. Allow the bagels to cool on a wire rack. They’re best served fresh or toasted with your favourite toppings.

Why Use Pasta or Potato Water?

Using pasta or potato water in place of regular water introduces extra starch into the dough. This added starch helps develop a chewier texture in the finished bagels, giving them a slightly softer interior and a more satisfying bite. It’s a great way to repurpose water you’d normally discard and adds an extra layer of flavour to your dough.

Tips!

For variety, brush the boiled bagels with water or egg wash and sprinkle toppings like sesame seeds, poppy seeds, or coarse salt just before baking.