Monday, April 02, 2007


Hey, sorry I’ve been out of commission for the last couple of days, but I’m all better now, and I have bagels for you!

1kg strong white flour, plus more for kneading
1tbsp salt
7g easy blend yeast, or 15g fresh yeast
2tbsp sugar
1tbsp veg oil, plus more for greasing
500ml warm water, plus more as needed
2tbsp malt or sugar for poaching bagels

Combine flour, salt, and yeast together in a large bowl. Add the sugar and oil to the water. Make a well in the dry ingredients, and add the liquid. Mix together then knead, adding as much flour as you can. You want this to be a very dry dough. It will be very stiff and hard work, and will take at least 10 minutes.
Form into a ball, put into an oiled bowl, turning to coat, then cove with clingfilm and leave to rise about an hour. Punch down and give a good knead, then divide into 3 pieces. Roll each into a rope, then cut into five pieces. Roll each piece into a ball, then back into a rope, then curl around to form a ring, pinching the ends together. Sit the bagels on a sheet, cover and leave for about 20 minutes, till they are puffy.
Preheat to 240c, or as high as your oven will go. Boil a pot of water and add the sugar or malt once it is boiling. Drop a couple of bagels at a time into the boiling water for a minute, turning them over halfway through (use two spatulas). Then bake for 10-15 minutes till golden brown.

These are Nigella’s bagels.

These are not in celebration of Passover, as they would be completely inappropriate considering they are leavened and all, but at least they are the right ethnic background. I was going to do some Passover food, but again, was out of commission for a bit.

More importantly though, holiday or not, these are so much fun to make and wonderful and tasty and all things good!

They are not the best bagels I’ve ever had, because I am a New Yorker, so that would be a tall order, but they are really good, and I will make them again and again, and that is saying a lot.

She wasn’t kidding when she said the dough would be tough. This dough is not your friend. It was actually a work out getting it kneaded, but then all the rolling and shaping and boiling were so much fun they totally made up for it. We made some with toppings. After the boiling before the baking. I made a couple of seed covered ones, and a few salt (coarse sea salt), because they are my all time favorite.

My older son (3 years old) got to help and he did really well. He rolled them into ropes and shaped them with little to no help, and they came out great.

Seriously, this is another that is a fun group activity and a great food too!

1 comment:

Rachel said...

Yum. I made bagels once in college and really want to make them again!