Quick & Easy Honey Bagels
Traditional bagels can take up to 2 days to make. These take 3 hours - including proofing time - but only about half an hour of actual work! That sounds pretty good to me!
I’ve swapped out malt for honey in my recipe (both for the dough and boiling liquid) but feel free to use malt syrup, in equal quantities, if you would like! Please enjoy and let me know how it goes!
Oh and one last thing.... you have to eat these with cream cheese (....and maybe some smoked salmon or raspberry jam). Just saying!
This recipe will make 8 bagels
3 teaspoons of active dry yeast
4 teaspoons caster sugar
1 1/2 cups of lukewarm water
1 tablespoons of extra virgin olive oil
3 ½ cups (440 g) of bread flour, plus more for dusting
3 tablespoons of honey, divided
1 ½ teaspoons of salt, plus more for the water
1 egg, lightly beaten for egg wash
Optional toppings: poppy seeds, sesame seeds, caster sugar, chopped nuts, paprika & oregano salt.
Fill a glass measuring jug with the lukewarm water, 1 tablespoon of honey and yeast and give it a quick stir. Set aside for 5 minutes or until the yeast is frothy and activated.
In a large bowl add the flour, caster sugar, salt, and 1 tablespoon of olive oil. Add the yeast mixture to the bowl, and mix with a knife to form a shaggy dough.
As soon as all the ingredients have come together, on a lightly floured surface knead the dough for at least 10 minutes (this is a great arm workout too!). Stretch the dough, slap it down on the counter - do whatever you like just keep working the dough. After the 10 minutes the dough should be shiny, smooth and slightly stretchy.
If you are doing this in a stand mixer, using a dough hook to mix the dough for 10 minutes on medium speed then bring together in the shape of a ball with your hands.
Lightly oil a large bowl with some olive oil and add the dough to the bowl. Cover with a tea towel or cling wrap and leave to proof in a warm place for at least 1 hour (sometimes I leave mine for up to 3) and the dough has doubled in size.
At the end of the proofing time, pound the dough (it will loose some of its air) and then using a sharp knife cut the dough into 8 equal pieces.
Roll the pieces of dough into small balls then gently press your finger into the center of each dough ball to form a ring. Stretch the ring out to roughly the size of a small bagel and a gap that can fit 2 or 3 fingers in the centre. Repeat the same step with the remaining balls of dough.
Set the bagels aside to proof for a further 30 minutes, then bring a large pot of water to the boil on medium high heat. Generously salt and add 2 tablespoons of honey to the water, then give it a quick mix.
Preheat your oven to 200°C fan forced or 220°C/425°F and line a baking tray with baking paper.
Once the bagels are done proofing, and have increased in size slightly; use your hands or a spatula or skimmer to carefully lower the bagels into the water. Do not overcrowd the pot with bagels, I like to boil two or three bagels at a time.
Once the bagels are in the water they should rise to the surface immediately. Let the bagels boil on one side for 1 1/2 minutes, and then flip them over to boil for another 1 1/2 minutes. Using the spatula or skimmer carefully take the bagels out of the water and place on the baking tray.
If you want to add toppings to your bagels, brush them with egg wash then sprinkle with sesa seeds/ poppy seeds/ sugar /nuts of your choosing. Otherwise you can leave them plain with just a thin layer of egg wash.
Once the bagels have been topped, place them in the oven to bake for 20 minutes or until completely golden in colour.
Take the bagels out of the oven and cool on a rack for 5 minutes then serve sliced in half with a serrated knife, covered in cream cheese or butter.
Notes: Although these are called honey bagels they are not overpowering in honey flavour, the honey only adds a slight sweetness and rounding of flavour. So these bagels would be perfect to serve with savoury condiments for example: ham, smoked salmon and dill, bacon and eggs etc!