Prep
1h
Cook
20m
Total
1h 20m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
In a stand mixer fitted with the dough hook, add the lukewarm water and brown sugar, then sprinkle the yeast on top and stir to combine.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
12
M
I
For the bagels:
400
g
Water, lukewarm
53
g
Brown sugar
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
221kcal
Fat
1g
Saturates
0.1g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Proof the dough overnight: I recommend allowing your dough to rise slowly overnight in the fridge. Cold dough is so much nicer to work with! But you can also let it proof at room temperature for one hour and make the bagels immediately. Bake the dough within 24 hours: To find that sweet spot between properly proofed with a developed flavor and over-fermented, I recommend giving the dough at least 5 hours to rise in the fridge, but no more than 24 hours. Brush the dough with an egg white: To give the bagels a deep golden, shiny crust, as well as help the topping stick, brush them with an egg white after the water bath and before baking.
Only visible to you
Made it?
Cancel
Prep
1h
Cook
20m
Total
1h 20m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
In a stand mixer fitted with the dough hook, add the lukewarm water and brown sugar, then sprinkle the yeast on top and stir to combine.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
12
M
I
For the bagels:
400
g
Water, lukewarm
53
g
Brown sugar
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
221kcal
Fat
1g
Saturates
0.1g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Proof the dough overnight: I recommend allowing your dough to rise slowly overnight in the fridge. Cold dough is so much nicer to work with! But you can also let it proof at room temperature for one hour and make the bagels immediately. Bake the dough within 24 hours: To find that sweet spot between properly proofed with a developed flavor and over-fermented, I recommend giving the dough at least 5 hours to rise in the fridge, but no more than 24 hours. Brush the dough with an egg white: To give the bagels a deep golden, shiny crust, as well as help the topping stick, brush them with an egg white after the water bath and before baking.
Only visible to you
Made it?
Cancel
