You just cannot beat a British beigel (yes, it’s different to a New York-style bagel). With their crisp exterior and chewy sweet dough, we think they’re absolutely addictive.
The first beigel shop opened on London’s Brick Lane in 1855 (amazingly it’s still there today), joined later, in the 70s by the likes of Beigel Bake.
Our recipe pays homage to this bready beauty, which begs to be loaded with lox (salmon) and cream cheese, or hunks of salt beef with hot mustard and pickles.
They’re best eaten on the day of making (so maybe organise a beigel brunch party), but you can also freeze the poached, but unbaked, beigels and cook them to order as you want them.
We’ve finished ours with Great British Food Award-winning Everything Bagel seasoning from Cornish Sea Salt, which isn’t authentic, but adds a little something extra.
Ingredients (makes 12)
- 370ml warm water
- 7g dried yeast
- 5 tbsps caster sugar
- 2 tbsps malt extract
- 1 medium egg, beaten
- 3 tbsps vegetable oil
- 600g strong white bread flour
- ½ tsp sea salt
To cook:
- 6 tbsps malt extract
To finish:
- Everything Bagel seasoning
Method
1. Combine the water, sugar, yeast and malt extract in a large bowl or jug and leave for 5 minutes. Then add the egg and oil.
2. Gradually add the flour and salt and combine. Knead on a floured surface for 10 minutes until smooth.
3. Pop the dough into a greased bowl, cover and allow to rest for 30 minutes. This recipe doesn’t need a long proving time – we want chew, not fluff in the beigels.
4. Set the oven to 220C and line 1-2 baking sheets.
5. Bring a large pan (ideally a stock pot or pasta pan) to the boil with the 6tbsps of malt extract, then turn it down to a simmer. This is your poaching stock. Set a cooling rack over a tea towel or paper towels.
7. On a floured surface, lightly knead your dough again, then weigh into 12 even pieces. Press each into an 8-9cm round, and use your fingers to push a 3-4cm hole through the middle.
8. Put 2-4 beigels into the poaching stock, and cook for 30 seconds per side. Remove to your cooling rack and sprinkle with seasoning (if using).
9. Poach and top the remaining beigels and pop onto your prepared trays. Bake for 25 minutes, turning the trays around halfway through. They should be burnished, glossy and crackly. They are divine warm!
