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  • Writer's pictureLisa Davies

Bagel Recipe

Finding a good bagel in Dublin has been hard - but now with time on your hands you can make your own that are better than many I've had in NY. These are foolproof and delicious - the only thing you need is time and we have plenty of that at the moment.

Make a day ahead and bake the following morning - your kitchen will smell divine and your family will thank you!

You won't get that shiny brown crust unless you use diastatic malt powder...but seriously in these quarantine days who has that? A drop of honey in the boiling water will help.

Here's what you need:

Ingredients 350 g water, plus more for boiling 650 g bread flour

3g active dry yeast

25g sugar

10g salt

10g baking soda

25g honey or diastatic malt powder (who has this???)


Sesame seeds

Poppy seeds

Maldon Flake salt

Dried garlic flakes Equipment

Stand mixer

Cling film

Baking trays

Parchment paper

Large pot

Baking rack


Timing About 24 hr total; about 2–3 hr active Yield 8 bagels

1. Make the sponge

350 g water, room temperature

250g bread flour

3g active dry yeast In a stand mixer bowl, combine 350 g water, 250 g of the flour, and the active dry yeast. Cover the bowl with plastic wrap or a damp cloth and let the mixture proof at room temperature until it doubles in size and makes frothy bubbles that collapse when you tap the bowl on the countertop. This takes about two to three hours.

2. Add the dry ingredients

400 g bread flour

25g sugar

10g salt

Sponge, from above In a bowl, combine the remaining 400 g of bread flour with sugar, and salt. Reattach the bowl containing the sponge (from Step 1) to the stand mixer and fasten on the dough hook. Set the mixer to low. Gradually spoon in the dry ingredients and let the dough mix until it becomes stretchy and smooth and pulls away from the sides of the bowl, about 15 minutes. Cover the bowl with a damp cloth and let the dough cool in the fridge for 20 minutes. 3. Cut into 85 g portions Line a baking tray with parchment paper. And have cling film to keep the dough covered. Working quickly to keep the dough cool, divide it into 85 g portions and set them on the tray. Keep the entire sheet covered as you work to keep a crust from forming 4. Form into balls Form the portions into balls. First, form a dome. Make a circle with one hand, place a piece of portioned dough halfway inside it, and use one finger of your other hand to turn the dough while gradually pushing it through the circle.) You want to end up with a nice, taut dome. Next, turn that dome into a ball. Hold the dome with the concave underside facing up. Pinch the dough closed across the “bowl,” then roll the seam on the work surface until smooth. When you finish each piece, return it to its spot under the cling film on the baking tray. 5. Keep your balls cool! Cool the dough balls in the refrigerator for 20 minutes. 6. Pinch and roll into bagels! Working with one ball at a time, use two fingers to pinch a hole through the centre of the dough, turning it while you work. Once you break through the dough, turn it on its side (like a spinning wheel). Stick both of your index fingers through the hole from opposite directions, and spin them around each other, slowly stretching out the hole until you can fit three fingers through it. Return the shaped dough to its covered spot on the tray. Allow to proof at room temperature until a dough ring floats when set in a bowl of water. This will take about 20–40 minutes. (If the test ring sinks, proof a bit longer.)

7. Refrigerate overnight to develop flavour Make sure the tray(s) are wrapped tightly with cling film 8. Next morning prepare your boiling station

25 g honey or malt syrup 10 g baking soda In a large pot over high heat, bring 5 L water, malt syrup, and baking soda to a boil.

9. Preheat the oven to 220C (425F)

10. Prepare seasoning mix - sesame, poppy seeds, salt flakes, garlic whatever you have/ like

Mix them all up in a bowl - easy!

11. Boil for 60 seconds per side Working in batches, drop the bagels into the water and boil for 60 seconds, then flip them and boil for another 60 seconds. Transfer them, smooth sides up, to a wire rack on a half-sheet pan.

12. Seed & Sprinkle!

13 Bake Transfer the bagels to a parchment paper–lined baking tray and move it to the centre rack of the preheated oven. TIP: If you have a convection oven, use the fan for better browning. Bake for seven minutes, spin the tray around to ensure even cooking, and continue baking until bagels have a nice, brown colour—about seven more minutes.

14. Cool, and eat! Wallow in the praise that your family and friends bestow on you!

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