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Cooking + Entertaining

Bagel: the basic recipe for fluffy and fragrant donut-shaped buns

Bagel: the basic recipe for fluffy and fragrant donut-shaped buns


for the dough:

Dehydrated brewer’s yeast

I bagel they are soft panini from the typical donut shape belonging to the tradition of Polish and Jewish cuisine, which later became famous a New York and in the US as tasty street food. The secret of their success lies in the double cooking, in boiling water with the addition of honey and bicarbonate first, and then in the oven, which makes them particularly soft and fragrant. They are prepared by mixing together water, 00 flour, manitoba, yeast, honey, butter and salt: the mixture obtained, once divided into many balls and left to rest for half an hour, is then packaged like a donut, left to rise again. and then cooked twice. Before baking you can sprinkle the bagels with sesame seeds e you poppyas we did, or leave them straight, natural: they will still be delicious.

Remember to blanch the rolls for a few seconds in slightly quivering water without bringing it to a full boil: in this way you will prevent them from deflating during cooking, inevitably compromising the final yield. Once ready, you can fill the bagels with the the most varied ingredients and serve them for a Sunday brunch with an international flavor, perhaps alongside croque monsieur, avocado toast, french toast and waffles or take them to the office for a lunch break rapid. If you like, you can stuff them with yogurt, salmon and rocket sauce, try your hand at a version vegetarian made with feta cream and dried tomatoes, caramelized onions and grilled vegetables, or make them with a few slices of roast beef and tomato, a few leaves of salad and a veil of robiola.

Usually prepared with salty ingredients, bagels are also excellent eaten as an accompaniment to any type of main course or to spread with nuts creamraspberry jam or a veil of butter and jam, and enjoy as a greedy snack.

Find out how to prepare bagels by following the step-by-step procedure and advice. If you liked this recipe, try your hand at the bagel stuffed with scrambled eggs, bacon and cheddar too.

How to make bagels

Sift the two flours together 2 and collect them in a large bowl.

Incorporate the dehydrated brewer’s yeast 2.

Pour 280 ml of water into the jug of a mixer and add the salt 3.

Combine the honey 4 and mix.

Pour the liquid into the bowl with the flours 5 and start kneading.

Work until you get a smooth and homogeneous dough 6; then add the butter and knead for a few more moments.

Cover with a sheet of cling film 7 and let it rise for about 2 hours, or until the initial volume is doubled.

After the rising time has elapsed, turn the dough upside down on a lightly floured pastry board and knead it with your hands until it forms a loaf 8.

With the help of a tarot, divide the dough into 8 parts 9.

And it forms many balls 10.

Cover with a clean tea towel 11 and let it rise for about 30 minutes.

Make a hole in the center of each ball 12.

And gently spread out each hole with two fingers 13.

Arrange the donuts obtained, as they are ready, on a square of baking paper 14.

Arrange the bagels on the oven tray 15 and let them rise for another 30 minutes.

Pour 3 liters of water into a large pot and add the baking soda 16.

Combine the honey too 17 and bring to a light boil.

Dip the bagels in the water with the whole square of parchment paper 18.

Remove the parchment paper with the help of kitchen tongs 19 and sear the bagels for a few seconds.

Remove the bagels with a slotted spoon 20 and let them drain well.

Place them well apart on a baking sheet 21lined with parchment paper.

Sprinkle them with poppy seeds 22.

Sprinkle with sesame seeds 23.

And bake 24 in a static oven at 200 ° C for 20 minutes, or until golden brown.

After the cooking time, take the bagels out of the oven, let them cool, cut them in half 25 and stuff them to your liking.


Bagels can be stored at room temperature, in a paper bag, for 2 days massimo.

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