bagel_SeasontocookSunday morning breakfast is almost as good as Sunday brunch. Plenty of options when it comes to choosing what to eat, and since it is still the weekend a cheeky treat is totally allowed. Some mornings that means blueberry pancakes or BLT’s, other mornings I go down a healthier route and blend some fresh fruit and berries in to a smoothie.

This morning I had homemade bagels.  A perfectly chewy bagel, toasted and spread with cream cheese would make anyone give up on their “no carbs” diet. It is a little bit more work to bake bagels than regular bread, but the hard work will pay off once you get a taste of them. Also, you will get the hang of it pretty quickly and then there is no stopping you. You can start experimenting with different types of flour and topping and be your own bagel master.

I have never been to New York. Not even once. But maybe this year I will get myself across the Atlantic and finally get to see all those skyscrapers and yellow taxis.  And to eat. I’m daydreaming about walking off a massive breakfast in Central Park, only to work up an appetite for the next meal. Bagels, pizza slices, cheesecake…I would even have a hot dog.

While dreaming of future holidays I can at least find some comfort in knowing that there’s plenty of sesame coated bagels in the freezer, should the craving get too hard to resist. You should make some bagels too. In Ireland the weather warnings are still pretty bad so there is no point going outside. Spend the day indoors and fill the freezer with bagels for coming Sunday breakfasts.

Prep time
Cook time
Total time
Recipe type: Bread
Cuisine: American
Serves: 8
  • 8 bagels
  • 250ml water, lukewarm
  • 8 grams salt
  • 8 grams sugar
  • 7 grams dried yeast
  • 400 grams strong white flour
  • seeds, nuts, cheese, herbs
  • 1 large pot of water plus 2 tbsp white sugar
  1. Dissolve the yeast in water, add sugar and flour and bring together to a dough. Knead the dough by hand for 5 minutes, add the salt and continue to knead for another 5 minutes. Let the dough proof under a damp tea towel for 1h.
  2. Divide the dough into 8 equally sized pieces and shape little round buns. Let the buns rest for 10min.
  3. Make a hole in the middle of each bun and pull gently to make the hole a little bigger and even. Let proof again for 30 minutes under a damp tea towel.
  4. Turn the oven on 250 degrees. Bring a pot of water to the boil with the 2 tbsp of sugar. Gently drop the bagels in to the water and turn the heat down to let the water simmer. Cook the bagels for 1 minute on each side, lift up from the water and place on a baking tray lined with baking paper. Sprinkle topping of your choice on top of each bagel.
  5. Put the bagels in to the middle of the oven, turn the heat down to 220 degrees and bake for 20min.


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