Bagels Archives - Horizon Guest House

This is our very own hybrid bagel recipe. A combination of what we’ve found works best and results in the most delicious, chewy bagels. Bagels have a reputation for being time-consuming and difficult for beginners. We disagree! This easy to make recipe for cinnamon and raisin bagels couldn’t be easier, and don’t let the boiling part put you off, it’s not as hard as it looks – in fact, it’s a lot of fun.

In a mixer bowl sprinkle the yeast over 1 1/2 cups lukewarm water. Add 1/4 tsp of sugar and stir gently. Allow to sit in a warm room until the yeast dissolves and is foamy (about 5 minutes).

Sift together the flour and then add to the bowl along with salt, 2 tablespoons of sugar and vanilla.

Mix until combined by hand.

Kneading by hand

Turn out onto a lightly floured surface and knead for 10 minutes by hand.

Add the raisins and cinnamon, fold in until combined. The dough should form into a ball easily and be smooth and not too sticky to handle. Add additional flour if necessary.

Place the dough in a bowl which has been lightly greased with oil, cover and allow to rise (about an hour in a warm room or until doubled in size).

After your dough has doubled, punch it down and allow it to rest for 1 to 2 minutes. While it’s resting, preheat your over to 400F and cover 2 cookie sheets or baking pans with parchment paper.

Whisk together the egg and 1 1/2 teaspoon water to make an egg wash.

Turn your dough onto a floured surface and divide it into the number of bagels you require (makes 8 large bagels).

Shape each piece into a ball and using your thumb make a whole in the middle (or roll out each piece and then join to make a doughnut shape). Allow dough to rest for 15 minutes in a warm place.

Time to boil the bagels!

Bring a large pot 2/3-full with water to a boil and add the remaining tablespoon of sugar and the baking soda.

Place 3-4 bagels in the water at time. Cook for 1 minute and the flip to boil the other side for 1 minute. Remove from boiling water using a slotted spoon or a strainer.

Place the bagels on the baking sheet. Sprinkle the sheet with cornmeal (so your bagels won’t stick).

Brush bagels with egg wash and bake for 20 minutes or until golden brown.

Allow to cool for 10 minutes before serving. Cut in half before freezing – this makes it easier to place straight into the toaster

Happy bagel making! Let us know how your bagels turned out in the comments below!

Authored by

The British Baking Show (aka The Great British Bake Off) is on constant rotation here at Horizon Guest House. In one of the TV show’s latest episodes the contestants were asked to bake rainbow-colored bagels for their technical challenge. This recipe is a little more work than the average bagel recipe but the vibrant results are well worth the effort. Have fun and celebrate all things Pride! (don’t worry, the food coloring doesn’t change the great bagel flavor!).

You will need five mixing bowls (one for each colored dough), two baking sheets (greased and lined with baking paper) and two proving bags.

Place flour in a mixing bowl, add the yeast to one side and the sugar and salt to the other.

Add three-quarters of the water and, using your fingers, mix together. Add the remaining water, bit by bit, until all the flour is incorporated. This should give you a rough dough.

Tip the dough out onto a lightly floured board and knead for 5–10 minutes.

Once you have a soft, smooth dough, divide into 5 equal pieces.

Cover the pieces of dough with a damp tea towel. Working with one piece of dough at a time, turn each into a different colour.

Add 3 pea-sized drops of food coloring onto the dough, then fold up and over the colouring. Knead to an even colour. You may need to add more coloring to achieve the correct level of brightness. Add additional drops one at a time. Place the coloured dough into a greased bowl.

Repeat the process with the other four pieces of dough until you have five brightly coloured pieces of dough. Cover each bowl and leave to rise for about 45 minutes to an hour, or until doubled in size.

Turn out each piece of colored dough, one by one, onto a lightly floured work surface and, using a rolling pin, roll out each piece to a 8″x 5″ rectangle. Set each piece aside.

Place the orange rectangle of dough neatly on top of the red. Add the yellow, green and blue rectangles, until you have a stack of five layers of dough – red at the bottom, then orange, yellow, green and blue.

Cut the stacked dough into six 8″ x 2″ wide slices, slicing down through the layers, so each strip has five layers of colour.

To shape the bagels, lay one of the stacked dough strips on your board and place the palm of your hands at either end.

At the same time, move your right hand forwards and your left hand backwards to twist the dough into a rope about 10 inches long. Pinch the ends together to form a circle and gently roll the join back and forth to seal. Repeat with all the pieces of dough.

Place the bagels on the lined baking sheets, then into the proving bags. Leave to prove for about 20 minutes, until risen and puffy.

While you wait, preheat the oven to 400°F (200°C) / 350°F (180°C) fan / Gas 6.

Bring a large saucepan of water to the boil. Add the baking soda (this will help give the bagels a shiny, chewy crust).

Plunge the bagels into the boiling water, 2 or 3 at a time depending on the size of your pan. Cook for 30 seconds on each side, until the bagels puff up and the shape sets. Allow the water to reach boiling point again between each batch of bagels you plunge.

Using a slotted spoon, remove each bagel from the water and place back on the baking sheet (note: if you like you can sprinkle cornmeal on the baking sheet to ensure the bagels don’t stick to the sheet).

Bake the bagels for 25–30 minutes, until cooked through. Remove from the oven and allow to cool on a wire rack.

Serve with your favorite bagel toppings!

Bagels are best enjoyed fresh so if you’re not going to eat them soon after baking it’s best to freeze them. The best way to do this is to make sure to cut them in half first – that way you can put them straight into the toaster from the refrigerator when you want to (no need to hurt yourself trying to saw a frozen bagel in half!).

We hope you enjoyed Paul Hollywood’s bagels. How did your rainbow bagels turn out? Let us know in the comments below.