Now I hate to toot my own trumpet but I am not exaggerating when I say these bagels are unbelievable. I decided to learn how to make bagels, as bread is something I have never managed to master, so with a little help from a bread baking pro on instagram, I got the top tips and aced it. As soon as I started there was no stopping me, I wanted to make bagels at any free opportunity. Luckily they’re low fat, made with super cheap ingredients, and keep well…not that they need to in my house with the way my boyfriend goes through them.
This recipe is the plain white bagel recipe, adapted to include Eat lean protein cheese, and honestly do it because the cheese creates something else entirely, they toast so well and the cheese is just…ok ok I love them a lot, but try the recipe for yourself and it wont disappoint.
Please don’t let the length of the method put you off, they take a couple of hours because of proofing time but they’re actually really simple to make and well worth the effort.
Tag me in your creations I would love to see them @cakesweightsandproteinshakes, go forth and make bagels!
Get your Eat lean protein cheese here and use code GRAINNE10 for 10% off!
- 450g Bread flour (I used Allisons strong white bread flour)
- 7g Sachet of dried yeast
- 4 tbsp Sugar (I used golden caster because its what was in the cupboard)
- 2tsp Salt
- 1tsp Bicarbonate of soda
- 75g Eat lean protein cheese grated
- You will need two large bowls. Tip the yeast and 1 tbsp of the sugar into one of the bowls and pour over 100ml of warm water. Leave for 10 minutes until it becomes frothy.
- Pour 200ml water into the bowl, then stir in the salt and half the flour. Measure out the rest of the flour into a small cereal bowl and start adding it slowly to the mixture mixing first with a wooden spoon, before keeping one hand dry on the bowl and mixing with your hands. You may not need all the flour and you may need an extra couple of grams, you want to create a soft but not sticky dough.
- Whilst still in the bowl, add the 75g of grated cheese a little at a time, you need to try and get the cheese combined within the dough so it takes a little patience.
- Shape the dough into a ball, prepare your other bowl by lightly oiling, I use fry lite spray, and place the dough into the oiled bowl. cover with a clean tea towel or cling film and leave in a warm place until doubled in size. This should take around an hour, I go for 1hour 15.
- Heat oven to 200 degrees or gas mark 7. On a lightly floured surface, divide the dough into 8 equal pieces. To help you shape the bagels, I like to bring the dough pieces into balls by pinching it in a round and smoothing, you want the cheese to be mostly inside your smooth-ish ball. The area where you have pinched the dough together to create a ball will be where you make your hole. Dip your finger in flour and push through the dough to make your hole. The hole needs to be way bigger than you expect as it will shrink back and even more so after baking. I’m talking around a 3cm hole.
- Meanwhile bring a large pan to the boil. Tip the remaining sugar and 1tsp of bicarbonate of soda into the water. Slip the bagels into the water a couple at a time, there needs to be enough room for all the bagels to sit on the surface so in my pan that’s two bagels. Leave for 1-2 minutes before using a slotted spoon to turn the bagels. Allow to puff up in the water and a skin to form before removing and draining away access water. max 2/3 minutes in the water maybe 1 minute or so each side.
- Once all of your bagels, or enough that will fit on your baking tray are off the boil, place on a baking tray lined with parchment and bake for 20-25 minutes until golden in colour. When you tap the bottom of the bagel it should sound hollow and you’ll know they’re ready.
- Leave to cool on a rack, or just eat them!
MACROS: 217Kcal/ 1.3g FAT/ 40.3g CARBS/10.6g PROTEIN