Bread recipes
30 minutes
Easy bagels
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Easy bagels
Makes 8 to 12
Medium
1½ hours
30 minutes
Ingredients
- 720 g flour
- 10 g yeast
- 1 T salt
- 3 T brown sugar
- ¼ cup canola oil
- approx. 2 cups lukewarm water
- 1 T bicarbonate of soda
- 1 free-range egg, beaten (optional)
- Woolworths everything bagel sprinkle, for sprinkling
Method
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1. Place the flour, yeast, salt and sugar in a bowl and stir until combined. Add the oil and mix with your fingers using a pinching motion until all the oil is evenly distributed through the dry ingredients.
2. Make a well in the centre of the mixture and gradually add the water, stirring it in using a metal spoon, until a shaggy dough forms. Using your hands, combine thoroughly until the dough becomes more pliable.
3. Flour a clean surface, then place the dough on the surface and knead for 5 minutes, or until the dough becomes smooth and slightly firm to the touch, but not hard. Place the dough in a clean, lightly oiled bowl and cover with a clean tea towel. Allow to prove for 1 hour or until the dough has doubled in size.
4. Tear off a piece of dough just bigger than a golf ball and roll into a ball. Using your thumb, make a hole in the centre of the ball. Shape the dough into rings and place on a floured surface. Cover again with a tea towel and prove for a further 20 minutes, then refrigerate for 15 minutes.
5. Preheat the oven to 220°C. Line a baking sheet with greaseproof paper and spray with baking spray. Fill a 5-litre saucepan with water and bring to the boil. Add the bicarbonate of soda.
6. Gently lower the bagels into the boiling water using a slotted spoon and boil for 1 minute, then turn over and boil for a further minute.
7. Carefully lift the bagels out of the water using the slotted spoon. Place them on the baking sheet. Brush the surface of the bagels with egg and sprinkle liberally with the everything bagel sprinkle. Bake for 20 minutes, or until deep golden brown. Allow to cool, then slice cutting open and serve with your favourite toppings.
Photograph: Shavan Rahim
Videography: Romy Wilson