Rachel Allen’s Bagels

Name: Rachel Allen’s Bagels
Cuisine: Irish
Ingredients: 250 ml tepid water (use 125 ml just-boiled water from the kettle and 125 ml cold tap water to achieve slightly warmer than blood temperature); 2 tablespoons runny honey; 1 tablespoon vegetable oil; 3 tablespoons treacle or molasses; 3 tablespoons treacle or molasses; maize or cornmeal, for sprinkling; maize or cornmeal, for sprinkling; 1 egg, beaten; sesame seeds, sea salt, poppy seeds or a savoury topping of your choice (optional); sesame seeds, sea salt, poppy seeds or a savoury topping of your choice (optional); sesame seeds, sea salt, poppy seeds or a savoury topping of your choice (optional); 450 g strong white flour; 250 ml tepid water (use 125 ml just-boiled water from the kettle and 125 ml cold tap water to achieve slightly warmer than blood temperature); 250 ml tepid water (use 125 ml just-boiled water from the kettle and 125 ml cold tap water to achieve slightly warmer than blood temperature); 1 × 7 g sachet of fast-acting yeast; 2 level teaspoons salt

Preparation info

Makes
7

Difficulty
Easy

Appears in

The New Ballymaloe Bread Book

By Darina Allen

Published 2023

About

Bagels are twice-baked. They get their dense chewiness from being poached first in water and then baked. My daughter-in-law Rachel makes these in a stand mixer using the dough hook, but you can make them perfectly well by hand too.

When cold, slice the bagels in half and freeze (for up to three months) so they can be popped into the toaster straight from the freezer without defrosting.

Ingredients

Europe
Ireland
Bread
Vegetarian

Ingredients

Method