Hello world + multi-seed bagels

multi-seed bagel stack

This is it. My first post. I’d better say something interesting.

I like love adore bagels. I think I could probably eat them every day without getting bored. There is something about the soft, dense chewiness that I can’t get enough of. They are toasty, toasty heaven.

Although I have been enthusiastically eating bagels for years, it never occurred to me to actually make some. That is, until my friend, who never bakes, came out with the words “I heard the other day that making bagels is really fun and easy”.

Three days later, I found said friend plus two others in my kitchen for the sole purpose of, you guessed it, making bagels. After the ensuing kneading, poaching, seed sprinkling and baking hilarity, we ended up with a batch of surprisingly good looking and extremely tasty seedy topped bagels.

seed mixture P1010771 my filled bagel

We continued to eat them for dinner, still delightfully warm from the oven. The one pictured is my second one filled with hummus, tomato and spinach. I had demolished my first, containing smoked salmon and cream cheese, before the idea of taking a photo could enter my mind.

The basic bagel recipe we used is from BBC GoodFood. The seed combination on top is my own invention.

Multi-seed bagels
Adapted from BBC GoodFood


7 grams fast-action dried yeast (1 sachet)
4 tbsp. sugar
2 tsp. salt
450 grams strong white bread flour
1 tbsp. sesame seeds
1 tbsp. golden linseed
1 tbsp. brown linseed
1 ½ tbsp. poppy seeds

Mix yeast with 1 tbsp. of the sugar in a large bowl. Pour over 100ml warm water and stir. Leave for 10 minutes until frothy.

Add 200ml warm water and half the flour, and stir in until combined. Add the rest of the flour slowly whilst mixing until a soft but not sticky dough is formed. You might reach this point before all the flour is added, of you might need to add a little more. Knead for 10 minutes until dough is silky and elastic – a piece stretched between your fingers should get thin enough to read writing on paper through it without breaking. Transfer the dough to a lightly oiled container at least twice the size of the ball of dough. Cover with a piece of lightly oiled cling film and leave to rise in a warm spot until doubled in size – about 1 hour.

Combine the seeds in a bowl and mix well.

Preheat the oven to 220°C and line 2 baking sheets with baking paper. Split the dough into 8 equal pieces, weighing about 90g each. On a lightly floured surface, roll each piece into a ball. Poke a hole through the middle of each ball and spin the bagel around your finger and thumb until the hole is about 2 ½ cm across. Cover each bagel with cling film after shaping it to prevent drying.

Bring a large pan of water to the boil and add the remaining 3 tbsp. sugar. Then poach the bagels 2 at a time for 1-2 minutes, turning halfway through, until slightly expanded and skin is formed. Remove the bagels with a slotted spoon and place on a plate to dry for a couple of minutes. Press one side of each bagel into the bowl of mixed seeds so the bagel is half coated in seeds, then place on the lined baking trays. Alternatively, sprinkle the seeds on top of the bagels once placed on the baking tray.

Bake for 20-25 minutes until golden brown, and the bottom should sound hollow when tapped. Leave to cool on a wire rack, then serve halved, toasted and filled.

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2 Responses to Hello world + multi-seed bagels

  1. Michelle says:

    Those look fabulous! My husband made bagels a couple of times. I’m going to have to remind him to do it again soon. 🙂

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