To get a bagel in London, you basically have to go to Brick Lane. And whilst the salt beef is excellent, the bagels themselves are frankly a bit underwhelming. Also, the limited availability of bagels means that my cream cheese consumption is curtailed. I mentioned to Eve that I wanted to try baking bagels so I’d have an excuse to eat cream cheese and smoked salmon, and she sent me a recipe she’d seen online and volunteered her services.
It worked! We made bagels! And ate cream cheese! Here’s how we did it:
1) Mix 4 cups of bread flour, 2 teaspoons of instant yeast, 1 tablespoon of sugar, 1.5 teaspoons of salt, 1 tablespoon of vegetable oil, and 1.25-1.5 cups of warm water (however much you need to make the dough combine) in a bowl.
2) Knead the dough for 10 minutes until it’s smooth. If you’re pathetically out of shape like Eve and I are, this will hurt. But push through, it’s worth it in the end.
3) Divide the dough into 8 balls and let it sit for 15 minutes.
4) Roll the dough into a foot long dough snake
5) Wrap the ends around and press them together. Now you have bagel-shaped dough. Let them rest for 20 minutes and put water on to boil in a big pot. Also preheat the oven to 425f or 220c and grease some cookies sheets with vegetable oil.
6) Boil the bagels a few at a time for a minute on each side.
7) Take the bagels out of the water, and press them into a topping if you’re using one. The garlic we used didn’t want to stick but the poppy and sesame seeds were fine.
8) Bake the bagels for ten minutes on each side, then enjoy with cream cheese, smoked salmon, or whatever your little heart desires.
All in all, a great success! We did have one bagel fail, it’s after the jump.