DIY: Bagels
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These are so often found in plastic so we were excited to try Jeffery Robinsons recipe in his beautiful new cookbook The Modest Kitchen Journal:Summer.
You’ll need 2 mixing mixing bowls, saucepan, baking tray
Makes 6 bagels.
Ingredients (when in italics available from the van)
10g active dried yeast (15p)
4 teaspoons demerara sugar (approx 5p)
300ml water
450g bread flour
1 teaspoon salt (approx 5p)
1 teaspoon baking powder for boiling (approx 4p)
Total cost from Incredible Bulk approx 29p.
Method:
Bring flour and salt together and set aside. In another bowl pour your warm water with the yeast and sugar and leave to rest for 10 mins.
Make a well in your flour and pour your liquid and kneed for 10 mins. When ready put back in greased bowl and leave to rest for at least an hour, it should double in size.
Once ready tip the dough out and cut into 6 pieces. Work the pieces individually into balls. Next poke a hole into the middle of each ball and gently expand making a bagel shape.
When all bagels are made leave them to rest of a lightly floured surface, you want them to expand slightly but not over prove.
When ready bring a pan of water to the boil, pre-heat oven to 190C and prepare a baking tray with parchment paper. Add your baking powder to the water and when boiling add a few bagels and leave them for no longer than 15 secs and then flip them over for the same time on the other side. Gently lift out and place onto your prepared baking tray, add any toppings (seeds, salt) and pop in oven for 20 mins. Once cooked allow to cool.
Zero Waste Tips
Can be frozen if needed (handy to cut them in half first).