Tana Ramsay's homemade bagels
Tana Ramsay's homemade bagelsNo comments
'I nearly always buy fresh bagels as it involves far less effort, but if you're an early riser and fancy an adventure in the kitchen you can, of course, make your own. I've done it a few times. It's fun but time-consuming.' Tana Ramsay
- 3 tbsp dry yeast
- 2 tbsp caster sugar
- 125ml / 4 1/2fl oz warm water (plus 1 tsp to add later)
- 250ml / 9fl oz warm milk
- 450g / 1lb plain flour, sieved
- 3 tsp salt
- 1 egg yolk
- 1 tbsp poppy seeds or sesame seeds (whichever you prefer)
- 2 tsp Maldon sea salt
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- Put the yeast, tbsp of the caster sugar, the water and milk into a large mixing bowl and whisk together until all the yeast is dissolved. Cover and leave in a warm place for - minutes until it is beginning to bubble.
- Add the flour, salt and the remaining tbsp of caster sugar (with the dough hook if using a mixer) and mix to a firm dough. This shouldn't be too sticky - adjust by adding a little extra flour if needed.
- Turn the dough out onto a floured surface and knead for minutes until it is really smooth and elastic.
- Place the dough into a large bowl, cover with a damp tea towel and stand in a warm place for approximately hour until it has doubled in size. Be careful not to leave it for too long or it will form a hard crust on the top which stops it rising properly.
- Flour the work surface and turn out your dough. Knead it a little more then divide into equal balls.
- Using your finger, make a hole in the middle of each ball and massage into a bagel shape. The hole in the centre should be approximately m / inch in diameter and there should be equal thickness in the edges all around. Resist perfection at this point or you'll go mad!
- Place your bagels onto a greased baking sheet, cover with a damp tea towel and leave in a warm place for minutes to give them a chance to rise again.
- Preheat the oven to //GM
- Bring to the boil a large pan of water, lower the bagels in batches into the water and blanch for minute. Remove and place back onto the lightly greased baking sheet.
- . Brush over the tops of the bagels with the egg yolk and sprinkle over your chosen seeds.
- . Bake for minutes until golden then cool on a wire rack.
- Tip: It's easiest to make the dough in a food mixer with a whisk attachment, followed by a dough hook. By hand is also fine, just slightly harder work!
- More recipes from Tana Ramsay:
Source: Tana Ramsay's real family food