If you’ve been reading our blog for a while, you’ll know that we love bagels.
I’ve just taken a batch of sourdough poppy seed bagels out of the oven – all seventeen of them golden brown, with a chewy exterior and a delicious malted centre. The unique crust can only be achieved by kettling the bagels in boiling water infused with malt extract and salt prior to baking. The crumb is elastic and chewy – quite different to the “artisan” ones we used to buy here in Sydney, which were always jaw-achingly heavy.
Bagels aren’t difficult to make, but they are a lot of work – our standing joke is that we practice our deep breathing exercises to build up our chi before we start. They do freeze brilliantly though, and toast up well for a perfect weekend lunch.
Have I convinced you to give these a go yet? If so, we have two recipes to share – a step by step yeasted bagel tutorial here, and our favourite sourdough recipe here.
Be warned though – they’re very addictive. And once the neighbours find out about them, you could be baking bagels every week!
Fig Jam and Lime Cordial 
these look delicious! we love them toasted, with lox and onion cream cheese. i never tried to make them, but i knew they must be boiled first. however, i had no idea you needed malt in the water! i wish i could access a parallel dimension – you know, the one without the toddler – just for the time it takes to make these.
Dana, they are delicious, but I think you’re very wise – they’re really not the thing to make with a little one underfoot!
I love bagels too…and have been resisting making them (as it will only unleash that addiction again!). But perhaps with a sourdough bagel it would not have quite the same gluten reaction for me (just like the sourdough bread seems to be less of a problem for me than yeasted bread)? Hmmm. I just mixed up a batch of bread which could easily have a bit of extra flour and malt added to it to turn it into bagels…hmm…tempting. See – this is what I am worried about when I officially start working from home….the temptation offered by your blog will be soooo distracting!
Oh you would love these! And in your case, I think it’s something the kids would love to help with – great school holiday exercise!
I do love a good, fresh bagel. And making your own is a good way to know that they aren’t just round bread rolls with holes! :P
Another of my favorite breads( actually all bread is my favorite!)! I will have to go out and get some malt before I try- but who can resist poppyseed bagels?
Not me.
I made my first batch of these last year, and it may be time for another. Being back in the US unfortunately does not mean automatic accessibility to high-quality bagels, as I had hoped!
Lorraine, I’ve never found a good commercial one in Sydney – have you?
Heidiannie, I can’t resist them either! It does mean there are little black seeds all over the kitchen at the moment though.. :)
Nancy, that’s got to be disappointing! I’ve had a few friends tell me there aren’t really good bagels outside of NYC…
Celia
Oh wow,,,, these look and sound soooo good. When I lived in Canada they were everywhere and it was easy to buy proper good quality ones – unlike here. You’ve inspired me. I made a sourdough spelt batch a while ago but I’ve been lazy since then.. In line now after one last hot-x-bun mix tomorrow night (which incidentally were nowhere to be seen at Easter in Canada – may be they are too busy enjoying good bagels).
Hi Craig! Other friends have said the same thing about hot cross buns in the US – they’re nowhere to be found, and there are very few Easter eggs as well!
I believe the bagels in Canada have egg in them, whereas the ones from NY, on which this recipe is based, don’t. I’m sure I’ve seen a recipe of egg bagels somewhere – will drop you an email if I find it!
Celia
THANK YOU! Step-by-step page bookmarked. I’m going to attempt it hopefully this weekend.
Quick question – where did you get the active starter and malt extract? You can just tell that I’m not a baker, can’t you? Hehe.
Wink, I bought the starter from Northwest Sourdough in the US via mail order – hysterical story, as I was in a panic once I’d pressed “order” and suddenly realised that I’d asked for sachets of white powder to be sent to me airmail! Do try the yeasted bagels first if you’re not a baker – they’re much easier than the sourdough ones, which would require you to start a starter from scratch and wait a week for it to be ready etc. I’ll try and upload a printable version of the bagel tute for you.
The malt extract I bought from Coles or Woolies – from memory, it’s either with the honey or the Milo. :) If you can’t get it there, they should have it in health food stores, or you can substitute brown sugar, but it won’t quite be the same. Good luck! :)
Celia
Thanks Celia!