I had no idea what Bagels were until a few years ago, when I first went to London.
I arrived at Victoria Station at around 6 am, sleepy and tired. A mouthwatering smell invested me like I was in a gourmet shopping center. There all begun. There, I found out about bagels.
In front of me a bagels deli: thousands of bagels, millions of flavors.
I went closer, and closer, so closer my nose was rudely touching the display window, and my mouth was already generously drawling. All I could think, all I could dream about was… BAGELS.
All the years I’ve been living in London, I could not spend 48h without a bagel: plain, sweet, filled.
It took me about 8 years to realize I could replicate the bagels magic at home, and they’re part of my weekly routine now.
These easy and quick bagels are a great bread substitute, they’re funny to make and come on, it’s super satisfying to make your own’s rather than buying them!
- All purpose flour 8.8oz/ 2cups
- Lukewarm water 5.6 fl oz
- Extravirgin olive oil 1 tsp
- dry yeast 1 tsp
- salt 1 tsp
- sesame seeds (white, black, green) or poppy seeds to taste
- Fillings of your choice to serve
- In a large bowl, mix flour and salt together. Make a hole in the middle and pour in the water and olive oil, and sprinkle the dry yeast on top. Cover with a clean cloth and rest for 10mins.
- Start kneading your dough in the bowl, then tranfer into a flour dusted surface and knead until you have an elastic smooth dough. Transfer back into the bowl, cover with the cloth and rest for 60mins.
- When the dough has doubled in volume (will take 60-90mins), shape into small equally sized balls. Meanwhile, bring a pot of lightly salted water to a boil.
- Punch each ball with your index finger to form the holes. Meanwhile preheat the oven to 400F.
- When the water is boiling, reduce the heat and let simmer. Carefully fold in the bagels and allow to cook until they rise up to the surface. Remove with a slotted spoon and sprinkle with sesame seeds.
- Transfer the bagels on a baking tray and bake for about 10-15 mins o until golden. Allow to cool a bit, then cut in halves and fill with everything you like.