Appears in
Breakfasts: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1998

  • About
The secret to making bagels is the process of boiling before baking, creating the chewy texture.
Roll the dough into tight balls, poke your finger through the centre and gently enlarge the hole until the dough resembles a doughnut.
Cook the bagels in simmering water for 1 minute each side.
Brush the bagels with beaten egg before baking for 20–25 minutes. They can be sprinkled with poppy or sesame seeds before baking.