Treat your family with homemade bagels for the beginning of a new week.
Make them with cream cheese, peanut butter, jams, lemon curd, bananas, chocolate sprinkles, and scrambled eggs with cheese to make every morning a new breakfast sensation.
- 2 teaspoons active dry yeast
- 1 1/2 tablespoons granulated sugar
- 1 1/4 cups warm water
- 3 1/2 cups (500 g) full grain (or purpose) flour
- 1 1/2 teaspoons salt
- 1/2 tbsp baking soda
- 1 tbsp honey
- mixture of seeds
Pour ½ cup warm water, yeast, and sugar into the bowl of a stand mixer and let it sit 5 minutes. Add in flour, salt, and most of the remaining warm water. The dough has to be elastic and soft. Cover with a kitchen towel or cling film and leave to proof for 1 hour at room temperature or until doubled in size.
Preheat oven to 425° F (220°C) and put a large pot of water on to boil.
Divide the dough in half, and then each half into fourths. You’ll have 8 dough balls. Make a hole in the middle of each ball, it should be about 3cm (1.1 inch) wide. Place each bagel on a baking tray, lined with parchment paper. Make sure there’s a bit of space between each bagel. Cover the bagels loosely with cling film and leave to proof at room temperature for 40 – 50 minutes.
Bring a large pot of water to a boil. You’ll need about 5 inches of water. Add the baking soda and the honey. Boil bagels for 1-2 minutes on each side. The longer the boil, the chewier the bagel. Use the handle of a wooden spoon to flip the bagels in the water. Remove the cooked bagels and drain any excess water. Sprinkle with a topping and place them on a baking tray lined parchment paper. Bake in the oven for 20-25 minutes or until golden.
Recipe & photos: Aleša Velikonja, studiocapsula Photography