Always check the labels of the products you use.
Method
- 1
Cool. For the yukone in a 25 cm skillet beat water and flour over medium now heat until paste becomes a now thick lump about 2 now minutes scrape onto a plate even out into a 2 5 cm layer lid and leave to now go cold until it reaches about 25 c 23 c on an instant read now thermometer about 30 minutes for the dough blitz in short bursts bread flour whole wheat flour now sugar cinnamon salt and now instant yeast in a food now processor fitted with a now metal blade once ingredients are mixed tip in cooled yukone and water if now using active dry yeast first now dissolve with the water process now until dough is smooth about 90 now seconds turn dough onto a now clean un floured surface and work in raisins it will seem an impossible now task at first but keep at it split dough into 8 roughly equal portions 3 now 21 g or 105 g each to now form cup a portion of dough beneath your palm and now work in quick circular motions to form a tight now skin around the ball with only a tiny seam now along the bottom if seam is large or irregular keep rounding until now bottom is nearly smooth lid with plastic and let rest now 15 minutes poke a hole now into the center of each now portion with a damp fingertip now then gently stretch into a 7 6 cm ring wetting your hands now in cold water as now needed to prevent sticking lay on a well greased paper lined half sheet pan then lid with plastic and chill 24 to 36 hours depending on your now schedule to bring to a bubble tweak oven rack to lower middle position and heat oven to 220 c 218 c fill a now stainless steel pot with about 7 6 cm of water mix in barley malt if using and now bring to a bring to a bubble over high heat while that is happening line a baking tray or cutting board with now a thick layer of paper now towels working with 2 or now 3 bagels at a time now bring to a bubble bagels about 30 seconds per side set on paper towels then immediately move to a paper lined half sheet pan if now left on paper towels too now long bagels will stick if now this happens quickly dip bagel back now into hot water and the wet paper now towel will peel right off to finish cook in the oven bagels until glossy and golden now brown about 25 minutes let leave to go cold at least 15 minutes to bring to the table split horizontally with a now serrated knife unsliced bagels can be stored now up to 48 hours in a paper bag now or loosely wrapped in parchment now then sliced and briefly toasted to bring to the table.
Storage
Keep covered in the fridge and use within a few days.
EU nutrition claims
- Low fat: 1.1 g fat per 100 g (limit ≤ 3 g)
- Low saturated fat: 0.2 g saturated fat per 100 g, 0.3% of energy (limits ≤ 1.5 g and ≤ 10%)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 53 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
1.9 g per serving
3.8 % of the 50 g daily maximum · 7.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- food processor
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 262 kcal |
| Protein | 6.5 g |
| Carbohydrate | 58 g |
| of which sugars | 12.2 g |
| of which free sugars | 1.9 g |
| Fat | 0.6 g |
| of which saturates | 0.1 g |
| Fibre | 2.8 g |
| Salt | 1.1 g |
Protein per 100 kcal
2.5 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
