Bagels

About Bagels

Ingredients

• Refined flour 3½ cups + to dsust
• Active dry yeast 2 tsps
• Castor sugar 1½ tbsps
• Salt 1½ tsps
• Oil 2 tsps + to grease
• Egg 1
• Caraway seeds (shahi jeera) 1 tbsp
• Black sesame seeds (kale til) 2 tbsps
• Poppy seeds (khuskhus) 1 tbsp

How to Make Bagels (Stepwise Photos)

Method

1. Take yeast in a small bowl, add castor sugar and ¼ cup warm water, mix and set aside to activate.
2. Take flour in a mixing bowl, add salt, activated yeast and a little water and mix till it forms a dough.
3. Dust a little flour on the worktop, put the dough on top of this and knead with your palms and fingers for 6-7 minutes. Keep the dough in a clean bowl, cover with a damp muslin cloth and set aside to prove for 1-2 hours.
4. Divide the dough into equal portions and shape them into round balls. Make a hole in the centre to look like a medu vada. Let them rest for 10 minutes.
5. Preheat oven to 180º C.
6. Heat plenty of water in a deep non-stick pan, add oil, mix and let it come to a boil.
7. Grease a baking tray with some oil and dust with some flour.
8. Put the bagels into the boiling water, let them cook for about 1 minute, pressing lightly with a slotted spoon. Drain and keep them on the baking tray.
9. Break the egg into a small bowl and whisk it with a fork. Brush the egg over the bagels.
10. Sprinkle caraway seeds, black sesame seeds, poppy seeds over the bagels. Keep the tray in the preheated oven and bake for 20 minutes.
11. Take them out of the oven, place them on a serving platter and serve immediately with a bowl of fresh cream cheese.

Additional Tips and Tricks

About chef

Chef Madhu Sneha

Model, actor Madhu Sneha Upadhyay is a young cooking enthusiast who steals time between shoots to experiment with cooking. Young, tech savvy, well travelled with a high food quotient, she in every way represents the new generation of home cooks, with less time on their hands and yet the will to never settle for the ordinary especially when it comes to their culinary palate.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps