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These homemade bagels are a simple delight, with a chewy texture and a golden crust. The process involves mixing yeast with warm water and maple syrup, followed by kneading bread flour into a smooth dough. After rising, the dough is shaped into bagels, boiled briefly with bicarbonate of soda, and baked to perfection. The sesame seeds add a nutty crunch, making these bagels a treat you'll want to make every week.
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Add the instant yeast and warm water to a bowl. Mix and leave for 1 minute.
Add the maple syrup and then the bread flour.
Mix well and turn out onto a floured surface. Knead for 5 to 6 minutes until you get a smooth dough.
Place in a lightly oiled bowl, cover and let rise for 1 hour.
Turn out onto a floured surface and divide into similar sized balls. Cover with a tea towel and leave for 30 minutes.
Using your finger, make a hole in the centre of each ball.
Bring a large pan of water to the boil and add the bicarbonate of soda.
Place the bagels in a couple at a time. Let them boil for 1 minute, then flip and give them 1 more minute.
Transfer to a lined baking tray, brush with egg wash and sprinkle with sesame seeds.
Place in a preheated oven at 190C for 20 minutes until golden.
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Best bagels ever - you will be making these weekly.
Can I use active dry yeast instead of instant yeast?
Yes, but you will need to activate it in warm water for about 5 minutes before using.
What can I use instead of maple syrup?
You can substitute honey or agave syrup for maple syrup.
Can I freeze the bagels?
Yes, you can freeze the bagels after they have cooled completely.
How do I know when the dough is kneaded enough?
The dough should be smooth and elastic after kneading.
Can I use whole wheat flour?
Yes, but the texture will be denser. You may need to adjust the water content slightly.
Just a mum who loves to make homemade food for her family! And loves sharing my recipes with you!
