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jamie oliver bagel
Sheila Browder

Jamie Oliver Bagel Recipe

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.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12
Course: Breakfast
Cuisine: American
Calories: 239
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 large free-range egg
  • 1 packet 7g of fast-action yeast
  • 750 g 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
  • 2 tablespoons sesame poppy, pumpkin, or sunflower seeds

Equipment

  • Large mixing bowl

Method
 

  1. 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!
  2. 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.
  3. 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!
  4. 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!
  5. 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.
  6. 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.
  7. 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!
  8. 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!
  9. 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

Calories: 239kcal

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.

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