When I think about bagels, my mind dives into a pool of possibilities. Cream cheese and smoked salmon? Absolutely! A thick spread of avocado and a sprinkle of chili flakes? Yes, please! You could even go for a classic PB&J.
But if you’re looking for something truly mouthwatering, consider pairing your freshly baked bagels with a homemade herbed cream cheese or a zesty clotted cream. Any choice is sure to elevate your bagel experience.
Bagels hold a unique charm in the breakfast and brunch world. They provide a canvas for flavors, textures, and creativity. Today, I’m excited to share a recipe inspired by the ever-popular Jamie Oliver. It’s simple, satisfying, and perfect for anyone who loves a good bagel.
This isn’t just about baking; it’s about creating something with your own hands that can brighten your morning or elevate snack time. Let’s dive into the heart of this recipe while exploring why it works so well, what you’ll need, and how to achieve bagel perfection right in your kitchen.
What is Jamie Oliver’s Bagel?
Jamie Oliver’s bagel recipe brings the classic boiled and baked treat into your kitchen effortlessly. It features simple ingredients, an approachable technique, and the promise of deliciousness. The best part is that you get to control the toppings and make them unique to your taste.
This recipe invites you to enjoy the process of creating something wholesome, and it’s achievable even if you’re a novice baker.
Why This Recipe Works?
1. Simple Ingredients
The foundation of Jamie’s bagel recipe is straightforward. With just a handful of ingredients—bread flour, yeast, an egg, brown sugar, sea salt, and a touch of baking soda—you can craft something incredibly satisfying. This accessibility ensures that anyone can give it a go without a trip to specialty grocery stores.
2. Boiling Before Baking
Many bagel recipes skip this step, but boiling the bagels before baking creates that iconic chewy exterior. It’s this process that helps achieve that perfect crust that has us all craving this breakfast classic. It’s the difference between a soft roll and a genuine bagel!
3. Customizable Flavors
Part of the fun in making bagels at home is the chance to get creative. Whether you’re a purist who loves plain bagels or someone who enjoys the complexity of everything bagels topped with seeds and spices, this recipe accommodates your choices. You can even experiment with herbs, spices, or even cheeses added into the dough.
4. Freshness Guaranteed
There’s something unbeatable about the joy of whipping up food in your own kitchen. When you bake bagels, you’re not just making breakfast; you’re filling your home with the inviting aroma of fresh bread. And let’s be real; nothing beats a bagel hot out of the oven.
Ingredients You’ll Need to Make This Jamie Oliver Bagel
Here’s what you’ll need to get started:
- 1 large free-range egg
- 1 packet (7g) of fast-action yeast
- 750g premium white bread flour
- 3 teaspoons dark brown sugar
- 3 teaspoons fine sea salt
- 1 teaspoon baking soda
- 2 tablespoons finely chopped fresh rosemary
- 1 tablespoon honey
- Optional: 2 tablespoons sesame, poppy, pumpkin, or sunflower seeds
How to Make These?
Ready to dive into the baking adventure? Let’s break it down into straightforward steps.
Step 1: Prepare the Dough
Start by gathering your ingredients and finding a comfortable space to mix them. In a large mixing bowl, combine the warm water (about 110°F/43°C), sugar, and yeast. Let it sit for around 5 minutes until it’s frothy. This little bubble of activity tells you that your yeast is alive and kicking!
Next, add the flour, salt, and baking soda to the yeast mixture. Crack in your egg and slowly bring it all together. Using your hands or a sturdy wooden spoon, mix until you have a sticky dough.
Step 2: Knead
Lightly flour your work surface and turn the dough out onto it. Knead for about 10 minutes. You want the dough to become smooth and elastic. A quick test? The “windowpane test”—stretch a small piece of dough; if it forms a thin, translucent membrane without breaking, you’re all set!
Step 3: First Rise
Place your kneaded dough in a lightly oiled bowl; cover it with a damp cloth or plastic wrap. Let it rise in a warm spot for about an hour or until it doubles in size. This is where the magic begins!
Step 4: Shape the Bagels
Once your dough has risen nicely, punch it down gently to release any air bubbles. Divide the dough into equal pieces (about 8-10). Roll each piece into a ball, then poke a hole in the center and stretch it gently to form the bagel shape.
Step 5: Second Rise
Place your formed bagels on a floured baking sheet or parchment paper, then cover them loosely again. Allow them to rise for an additional 30 minutes.
Step 6: Boil the Bagels
Bring a large pot of water to a rolling boil. Once boiling, reduce the heat slightly and add a tablespoon of baking soda to the water. Carefully drop your bagels in, a few at a time, and let them boil for about 30 seconds on each side. This step is key for developing that desirable crust!
Step 7: Bake Them Off
Preheat your oven to 220°C (430°F). Transfer the boiled bagels back to your baking sheet. If desired, brush with beaten egg and sprinkle your seeds on top. Bake for 15-20 minutes, or until golden brown. The aroma that fills your home at this stage will tempt even the most disciplined!
Step 8: Cool and Enjoy
Once baked, remove them from the oven and place them on a cooling rack. Let them cool a bit before you dig in. You’ve earned it!
Tips for a Perfect Bagel Experience
Here are some extra pointers to make your bagel-making journey even smoother:
- Use Fresh Yeast: Fresh yeast leads to better rising. Always check the expiration date before using.
- Don’t Rush the Rising: Allowing the dough to rise fully ensures your bagels are fluffy.
- Experiment with Toppings: Don’t be afraid to try different seeds and spices. Everything from garlic powder to everything spice mix can enhance your creation.
- Cool Completely Before Storing: Properly cooling prevents a soggy bagel. Store them at room temperature, wrapped tightly in foil or a storage bag.
- Freeze for Future Enjoyment: If you made a big batch, freeze extras in a zip-top freezer bag. They retain their flavor and texture for a quick breakfast later.
Nutrition Information
jamie oliver bagel recipe nutrition facts
How to Store the Leftovers?
If you find yourself with leftovers (doubtful, but still), here’s how to handle them:
- Room Temperature: Keep them in an airtight container for up to 2 days.
- Refrigerator: You can refrigerate them, but they may lose their chewy texture.
- Freezer: Slice and store in a freezer-safe bag or wrap them tightly in plastic wrap followed by foil. They can last up to 3 months.
When ready to enjoy frozen bagels, just toast them straight from the freezer.
Recommended Side Dishes for Jamie Oliver Bagel
Bagels are delightful on their own but pair beautifully with several side dishes. Here are some suggestions that elevate your meal:
1. Mixed Green Salad
A light salad with seasonal greens drizzled with a simple vinaigrette complements bagels nicely. Toss in some cherry tomatoes for color and flavor.
2. Classic Vegetable Soup
A warm, hearty vegetable soup can enrich the breakfast experience. The warmth and flavors balance the chewiness of the bagel perfectly.
3. Yogurt Parfait
Layers of creamy yogurt, fresh fruit, and granola can serve as a delightful side. This adds a refreshing contrast to the bagel’s density.
4. Pickles and Olives Platter
A selection of pickles, olives, and perhaps some marinated veggies can create a charming appetizer alongside your bagels. They’ll bring a punch of flavor with every bite.
Substitute Options for Ingredients
Sometimes, you might find yourself short on a specific ingredient. No worries! Here are some substitutes:
1. Bread Flour:
If you don’t have bread flour, all-purpose flour will work in a pinch. Just note that your bagels may be slightly less chewy.
2. Yeast:
If you’re out of fast-action yeast, you can use active dry yeast. Just make sure to activate it with warm water before mixing it into your dough.
3. Honey:
If you’re out of honey, maple syrup or agave nectar can stand in as a sweetener.
4. Fresh Herbs:
Dried herbs can serve as a backup. Use about a third of the quantity since dried herbs are more concentrated.
Jamie Oliver Bagel Recipe
Ingredients
Equipment
Method
- Start by gathering your ingredients and finding a comfortable space to mix them. In a large mixing bowl, combine the warm water (about 110°F/43°C), sugar, and yeast. Let it sit for around 5 minutes until it’s frothy. This little bubble of activity tells you that your yeast is alive and kicking!
- Next, add the flour, salt, and baking soda to the yeast mixture. Crack in your egg and slowly bring it all together. Using your hands or a sturdy wooden spoon, mix until you have a sticky dough.
- Lightly flour your work surface and turn the dough out onto it. Knead for about 10 minutes. You want the dough to become smooth and elastic. A quick test? The “windowpane test”—stretch a small piece of dough; if it forms a thin, translucent membrane without breaking, you’re all set!
- Place your kneaded dough in a lightly oiled bowl; cover it with a damp cloth or plastic wrap. Let it rise in a warm spot for about an hour or until it doubles in size. This is where the magic begins!
- Once your dough has risen nicely, punch it down gently to release any air bubbles. Divide the dough into equal pieces (about 8-10). Roll each piece into a ball, then poke a hole in the center and stretch it gently to form the bagel shape.
- Place your formed bagels on a floured baking sheet or parchment paper, then cover them loosely again. Allow them to rise for an additional 30 minutes.
- Bring a large pot of water to a rolling boil. Once boiling, reduce the heat slightly and add a tablespoon of baking soda to the water. Carefully drop your bagels in, a few at a time, and let them boil for about 30 seconds on each side. This step is key for developing that desirable crust!
- Preheat your oven to 220°C (430°F). Transfer the boiled bagels back to your baking sheet. If desired, brush with beaten egg and sprinkle your seeds on top. Bake for 15-20 minutes, or until golden brown. The aroma that fills your home at this stage will tempt even the most disciplined!
- Once baked, remove them from the oven and place them on a cooling rack. Let them cool a bit before you dig in. You’ve earned it!
Nutrition
Notes
- Use Fresh Yeast: Fresh yeast leads to better rising. Always check the expiration date before using.
- Don’t Rush the Rising: Allowing the dough to rise fully ensures your bagels are fluffy.
- Experiment with Toppings: Don’t be afraid to try different seeds and spices. Everything from garlic powder to everything spice mix can enhance your creation.
- Cool Completely Before Storing: Properly cooling prevents a soggy bagel. Store them at room temperature, wrapped tightly in foil or a storage bag.
- Freeze for Future Enjoyment: If you made a big batch, freeze extras in a zip-top freezer bag. They retain their flavor and texture for a quick breakfast later.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Conclusion
Baking Jamie Oliver’s bagel recipe transforms a simple breakfast into an engaging kitchen adventure. It’s all about combining accessible ingredients, a straightforward method, and a touch of creativity. With such customizable options, anyone can find a way to make this recipe suit their taste.
So gather your family or friends, share the joy of freshly baked bagels, and create lasting memories around the breakfast table. Trust me; the warmth and aroma wafting through your kitchen will make it worth every minute spent baking. Enjoy this scrumptious journey into the world of bagels, one dough ball at a time!