Nothing beats baking your own bread. These sweet homemade bagels are perfectly soft and chewy – and the combination of cinnamon and raisin makes them great for breakfast or an afternoon snack.
- If you want to store your bagels, we recommend leaving them to cool completely, then storing in an air-tight container at room temperature for up to 2 days or freeze for up to 3 months.
- You can substitute caster sugar for granulated sugar, if necessary.
- Boiling the bagels creates their characteristically crunchy crust. The longer you boil, the crunchier the crust – and this is often a personal preference so we encourage experimenting with different boiling times from 30 seconds up to 2 minutes.
- We use a neutral oil (such as rapeseed oil) when greasing the mixing bowl and brushing the dough because we want to preserve the balance of flavours in the bagels.
- If you prefer, you don’t have to flavour the bagels with the spices and raisins. They’ll work just as well without.
- 7g (1.5 tsp) fast-action dried yeast
- 2 tbsp caster sugar
- 480g (16.9oz) strong white bread flour
- 1 tbsp ground cinnamon
- 1 tsp ground allspice
- 50g (1.8oz / 1/3 cup) raisins
- neutral oil, such as rapeseed
- 5 tbsp sesame seeds (we use black + white)
- Add the yeast, sugar and 300ml (1.25 cups) of lukewarm water to a measuring jug, then leave to sit for 5 minutes without stirring to help activate the yeast. Then whisk until combined.
- Next combine the flour, 1/2 teaspoon of salt, cinnamon and allspice in a large mixing bowl, then pour in the liquid yeast mixture and bring it all together with the spoon.
- Tip the dough out onto a floured surface and knead for 5 minutes. Then sprinkle over the raisins and gently knead again for 30 seconds or so to fold them in. Grease a clean mixing bowl with oil, then add the dough, cover with a damp cloth and prove for 1 hour or until the dough has doubled in size.
- Gently punch the air out of the dough, then transfer it to a clean work surface and divide it into 8. Roll each piece of dough into a round ball, then poke your finger into the middle to create a hole and gently stretch the hole wider with your fingers to create the famous bagel shape.
- Transfer each bagel to a lined baking tray, then cover them with a damp tea towel and leave to prove for another 10 minutes. Note: you may need to use 2 baking trays to do this.
- Meanwhile, preheat the oven to 200°C fan / 425°F. Also prepare a large pot of boiling water. Once the bagels have finished proving, carefully drop a few at a time into the boiling water and boil for 1 minute on each side. Then lift them out of the water and place them back onto the lined baking trays.
- Brush the top of each bagel with some oil and sprinkle the seeds all over. Bake for 20-25 minutes or until golden on top. See notes for storing instructions.
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