| Bagels, the best you've ever had! There is nothing like a fresh bagel, lightly toasted and stuffed with your favourite filling. But these homemade bagels are next level, they are so, so, much better than the store-bought varieties. | | If you haven't had a homemade bagel then you haven't experienced the true joy of a fresh, chewy bagel, with a wonderfully light and fluffy interior, and garnished with a plentiful sprinkle of salt crystals. These are so good there will be no turning back! | | If you want to see the true comparison check out my 'Does it compare?' series on Instagram. In episode 5 I compare my bagels with the standard shop bought variety, New York Bagel Company original bagels. I'm very happy to report that mine compared extremely favourably, and way outshone the NYC Bagel company one. The shop bought one was dry, uninspiring, contained twice as many ingredients and had a 'may contain' for sesame. | | As it's almost impossible to buy bagels that don't contain traces or 'may contain' traces of sesame, I have gotten into the habit of making my own. I make a batch and then we have the best lunch, with the extras stored in the freezer for packed lunches. I find that if you defrost a frozen bagel in the microwave for 30 seconds and then toast, you have a perfectly fresh bagel to make a superior lunch. | | Homemade bagel filled with dairy-free cream cheese | | | I probably make bagels every three or four weeks, and they never last long in this house! I realised that whilst I have plenty of different flavours of bagels on my blog, the original bagel recipe is way out of date and needed reviewing. So here it is, the perfect bagel recipe, and I guarantee they will be the best you've ever had! Save this recipe, and your family will thank you!! | | You may think that making bagels is a long, convoluted process, but's it's pretty straightforward and you can easily make a batch in time for lunch. | Easy Homemade Bagels – The Only Recipe You'll Ever Need  Makes 5 (easily doubled or quadrupled if you want to make more) - 250 g strong bread flour
- 1/2 tbsp caster sugar (9g)
- 1/4 tsp salt (1.5g)
- 1/2 tbsp dried yeast (7g)
- 1/2 tbsp extra virgin olive oil
- 1 tsp syrup or honey (you can leave this out if you don't have any to hand)
- 150 ml tepid water
- 1 tbsp bicarbonate of soda
- 1 tbsp dairy-free milk (for brushing)
- A few flakes of sea salt to sprinkle
- Sift the flour into bowl; add the salt, sugar, and yeast.
- Pour in the water, syrup and oil, and mix until you have a nice smooth, pliable dough (if you have a mixer with a dough hook use that)
- Knead until the dough is silky smooth and bounces back when you make an indentation (probably 5-10 minutes)
- Place in a lightly oiled bowl, cover and leave to rise for about an hour, or until doubled in size.
Heat the oven to 220℃/200℃ fan. Line a baking sheet with non-stick parchment (or lightly oil the baking sheet) - Bring a pan of water to the boil. Cut the dough into five equal sized pieces, weigh them if you want them to be exact.
- Shape each into a ball, then insert a wooden spoon handle in the middle to make a hole. Twizzle about until the hole is at least 2cm/1 inch across. (Or leave as balls if making burger buns)
- Once all the bagels are shaped, tip the bicarbonate into the water. Place each bagel in the boiling water for about 30 seconds, turning over, and then 30 seconds on the other side. Lift out, drain off the excess water. then place on the baking sheet. Brush with the milk and sprinkle over the salt
Bake for 15-18 minutes until golden - Cool on a wire rack.
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