I’ve topped my bagels with seeds, but you could also use dried herbs, crushed nuts, fennel seeds or dried red chilli flakes – feel free to get creative!
Jamie's Feast For A Fiver
By Jamie Oliver
50 mins plus proving
Not Too Tricky
serves 4
About the recipe
Making your own bread has always been a brilliant way of making your budget go further. My foolproof recipe is guaranteed to give you delicious fresh bagels that are crisp on the outside, spongy in the middle – and bigger than the shop-bought ones! Enjoy with homemade egg mayo for a delicious little lunch.
Recipe From
Ingredients
375g strong white bread flour
1½ teaspoons soft brown sugar
1 teaspoon fine sea salt
1 teaspoon instant yeast
olive oil
1 teaspoon bicarbonate of soda
2 tablespoons milk
½ teaspoon runny honey
1 tablespoon sesame, poppy, pumpkin or sunflower seeds
EGG MAYO
6 free-range eggs
½ a shallot
2 large or 4 small cornichons
3 sprigs of fresh dill
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 fresh red chilli
CUCUMBER & RADISH SALAD
½ a cucumber
240g radishes
3 sprigs of dill
red wine vinegar
Top Tip
Bagels are best eaten within a few hours, but you can easily freeze them – just make sure you freeze them as soon as they are completely cool.
Method
- Place the flour, sugar and sea salt in a large bowl. Make a well in the middle and pour in 225ml of tepid water. Add the yeast, then gradually add the dry ingredients, whisking with a fork until you can’t move it anymore.
- Using clean hands, bring it together as a ball of dough, adding more flour if it’s a little sticky. Transfer to a clean, flour-dusted surface and keep the dough moving; kneading, pushing and stretching for about 10 minutes (this is a stiff dough!), or until smooth and elastic.
- Place in an oiled bowl, cover with a clean, damp tea towel, and leave to prove in a warm place for 1 hour 30 minutes, or until doubled in size.
- Preheat the oven to 200°C/400°F/gas 6, and line a large baking tray with greaseproof paper.
- Knock the air out of the dough by punching it with your fist, divide into four, then shape into equal balls. Push a hole in the centre of each ball with your thumb, then gently stretch out the dough by spinning it on your two index fingers, until you have a bagel ring shape and the hole in the middle is around 2cm wide.
- Fill a large shallow pan with boiling water, bring to a simmer, then whisk in the bicarb (this gives the bagels that chewy, crispy texture) and a small pinch of salt. Add the bagels and cook for 1 minute on each side, then lift out using a slotted spoon, keeping the pan of water on the heat.
- Allow the bagels to steam dry, then place on the lined baking tray (spritz the greaseproof with a little oil to stop them sticking, if you like).
- Mix the milk and honey together, then glaze the bagels, and sprinkle over your chosen seeds. Bake for 20 to 25 minutes, or until deep golden brown, then remove from the oven and transfer to a wire rack to cool completely.
- Bring the pan of water to a fast boil. Lower in the eggs and boil for 6 to 7 minutes, then refresh under cold water until cool enough to handle, and peel.
- Peel and finely chop the shallot with the cornichons and dill, and place in a bowl with the mayonnaise and mustard. Trim, finely chop and add the chilli (if using). Add the eggs, chopping, mashing and mixing with a spoon to your liking, then taste and season to perfection.
- Run a fork down the length of the cucumber to create grooves all over the surface (this will help it take on the dressing), then thinly slice into rounds. Finely slice the radishes, quartering any smaller ones, and finely chop the dill. Scrunch it all with 2 tablespoons of red wine vinegar, 1 tablespoon of olive oil, and a pinch of salt and black pepper.
- To serve, split the bagels, then load up with egg mayo and pop the lid on. Serve the salad alongside, and tuck in!
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