Baking · Breads & rolls
Bagels
Originating in the Jewish communities of Poland, there are references to bagels dating back as far as the 17th century. A stiff dough, and boiling before baking, results in a dense, chewy interior and a shiny crust that is often sprinkled with poppy or sesame seeds.
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Details
- Difficulty
- Medium
- Prep
- 15 min
- Active
- 15 min
- Cook
- 80 min
- Total
- 80 min
- Yield
- 6 pieces
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- Category
- BakingBreads & rolls
- Time
- Over 1 hour
- Nutrition
- Under 500 kcal
- Diet
- VeganPlant-based
- Difficulty
- Medium
- Rating
- Well rated
- water
- 240 g
- dried instant yeast
- 0.8 tsp
- strong white bread flour
- 450 g
- fine sea salt
- 1.5 tsp
- vegetable oil
- 1.5 tsp
- barley malt extract
- 1.5 tsp
- bicarbonate of soda
- 1 tbsp
- poppy seeds
- poppy seeds
- sesame seeds
- sesame seeds
- pumpkin seeds
- pumpkin seeds
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 10.1 g
- Energy
- 1,184.1 kJ
- Calories
- 283 kcal
- Fat
- 2.4 g
- Carbohydrates
- 55.2 g
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