New York style bagels

bake
Total: 2 hr | Active: 30 min.
vegan, lactose-free

There’s no better way to jazz up your lunchtime sandwich than with a soft New York style bagel! Bagels are made in a similar way to pretzels. The dough is poached prior to baking (only without any sodium bicarbonate in the water). This gives the bagels their characteristic crust and a slightly chewy texture on the inside.

Recipe by:
LAUREN - Food Photography Academy

Ingredients

for 8 pieces

Dough
450 g white flour
4 tsp sugar
1 ½ tsp salt
2 tsp dry yeast
3 dl water
1 tbsp olive oil
To shape
  water, boiling
Spice mix
2 tbsp sesame seeds
2 tbsp black sesame seeds
2 tbsp fried onions, finely chopped
2 tbsp garlic granules
4 tsp sea salt
2 tsp poppy seeds

How it's done

Dough

Mix the flour, sugar, salt and yeast in a bowl. Pour in the water, mix and knead for approx. 10 mins. to form a soft, smooth dough. Shape the dough into a ball, brush with oil, cover and leave to rise at room temperature for approx. 1 hr. until doubled in size. Flatten the dough, leave to rise for a further 10 mins.

To shape

Divide the dough into 8 pieces, shape into balls. Lightly flour your finger or the handle of a wooden spoon and make a hole in the centre of each. Allow the dough rings to form around your finger or the spoon handle until the hole measures approx. 5 cm in diameter. Place the bagels on a baking tray lined with baking paper. Cook the bagels in batches in the simmering water for approx. 1 min. on each side. Remove with a slotted spoon, drain thoroughly and return to the baking paper.

Spice mix

Mix the sesame seeds with all the other ingredients up to and including the salt, sprinkle on top of the bagels.

To bake

Approx. 20 mins. in the centre of an oven preheated to 220°C. Remove from the oven, leave to cool completely on a rack.

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