Beigels, if at first you don’t succeed !

Apart from sorting, sorting and more sorting, I am very much Playing in my kitchen. Along with bread and bagels, I want to make Brioche and Crumpets. I have several more ice cream recipes up my sleeve, which means that Himself needs to eat more Ice Cream, just to make room in the freezer. But for now it is BEIGELS.

Currently, I am also on a bagel ( Americanised spelling) kick, finally got them sorted and so much more like the ones which can be bought at the bagel shops on Brick Lane, in the East End. Beigel Bake and Beigel Shop ( non Americanised spelling) ! Both are open 24 hours a day and each make over 2,000 beiges a day. On a Sunday the queues are around the block, and during the current Lockdown, they are still open and even do Delivery. We used to go and buy them but then came the industrialised versions such as The New York Bagel Company. These bagels served a purpose, but compared to the Brick Lane ( and now mine) versions, not worth eating!

I have to admit to using a bread machine to do the kneading and the rising, the former as I have tendinitis in my wrist and the latter as I really do not have anywhere warm to leave my dough to rise. Consequently, if I am not listening for the BEEP of my machine, it can look like something from the Day of the Triffids, almost oozing over the top of the machine !as with most breads things, time and Patience is what is needed. Do not get distracted as otherwise Biegels are not so difficult to make.

To make 8 Beigels you will need

  • 1oz/25 grams fresh yeast ( I much prefer fresh to dry, can be bought on line and it also freezes well)
  • 5 tsp caster sugar
  • 300 mls tepid water
  • 440 grms/ 3 1/2 cups bread ( strong ) flour
  • 1 tsp salt
  1. Mix the water, sugar and yeast together it will make a smooth sweet smelling creamy liquid
  2. Mix the four and salt together and pour in the yeast mixture
  3. Mix well
  4. On a floured counter top, knead the dough until it is smooth and elastic.
  5. Brush a large bowl with some oil, tip in the dough and turn it around to get a light covering of oil
  6. Cover the bowl with a damp cloth and leave to rise in a warm place until the dough is double in size.
  7. Tip out and punch it down and then repeat steps 5 and 6.
  8. Tip out the dough again, punch it down and leave it covered with damp cloth for 10 more minutes.
  9. Divide the dough into 8 ( use scales if you want them to all be of equal size)
  10. Take a lump of the dough and roll it around on the countertop, with the palm of your hand to make a nice smooth ball, press it flat and then push your finger through the middle to make the hole, stretch it a bit. Place on a greased baking sheet and agin cover with a damp cloth and leave for another 10 minutes.
  11. Meanwhile heat the oven to 425 F/ 220 C ( 200 Fan Oven)
  12. Bring a large pan of water to the boil and drop in the beigels one by one.( I do two at a time.) they will float to the surface, leave for a minute and then flip over, total boiling time about 2 minutes. Remove with a slotted spoon and put back on the greased tray. Glaze with beaten egg.
  13. Bake for about 20 minutes until golden brown, cool on a cooling tray, or eat at once oozing with butter.

Various toppings can be added after boiling, such as salt, poppy seeds, sesame seeds etc.

Have fun, especially now whilst we have the time and by the way, slice and freeze, they do freeze extremely well!

2 thoughts on “Beigels, if at first you don’t succeed !

  1. I don’t use an egg glaze but I put some baking soda into the boiling water. It isn’t quite as bright but less effort and closer to the professional bakery method of using lye. (Too scared to try lye at home!)


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