We’ve always been huge fans of Paul Hollywood’s baking magic from The Great British Bake Off and his take on classic bagels doesn’t disappoint. This recipe brings a touch of his expert touch to your kitchen offering chewy golden rings that elevate any meal.
In our hands-on tests we’ve simplified the process so you can whip up a batch that’s as authentic as it gets. Whether you’re a baking newbie or pro these bagels will become a staple in your routine.
Ingredients
As we explore Paul Hollywood’s Bagel Recipe, a staple from his expert baking repertoire, let’s gather the essential ingredients. We’ll list them in the order they’re typically used, from dry to wet components and finishing with boiling essentials, ensuring precise measurements and any necessary prep notes for that signature chewy texture.
- 500g strong bread flour: We start with this as the base—sift it if lumpy to ensure even mixing and a smooth dough.
- 1 tsp instant yeast: Add this next for rising power—activate it in warm water if not using fast-acting for optimal lift.
- 1 tsp salt: Incorporate this with the flour to balance flavors and strengthen the dough structure.
- 1 tbsp sugar: Mix in to feed the yeast and enhance the bagels’ subtle sweetness.
- 300ml warm water: Use this to form the dough—warm it to about 40°C (104°F) for best yeast activation.
- 1 tbsp vegetable oil: Optionally, add for elasticity—coat your hands or the dough to prevent sticking during kneading.
- For boiling:
- 2 liters water: Bring to a rolling boil in a large pot.
- 1 tbsp sugar: Dissolve in the boiling water to promote a golden crust.
- 1 tbsp bicarbonate of soda: Stir into the water to create that authentic shiny exterior on the bagels.
This selection, drawn from Paul Hollywood’s time-tested methods, guarantees bagels that are chewy on the inside and perfectly crisp outside, making them ideal for everyday baking adventures.
Instructions
Now that we have gathered our essential ingredients like strong bread flour and instant yeast, let’s guide you through crafting Paul Hollywood’s signature bagels with our step-by-step process. We’ll ensure each stage delivers that chewy interior and crisp exterior that makes these bagels irresistible.
Prep the Dough
To start, we combine the dry ingredients in a large mixing bowl: 500g of strong bread flour, 1 tsp of instant yeast, 1 tsp of salt, and 1 tbsp of sugar. Using a wooden spoon, stir these together until evenly mixed, creating a base that promises a robust, elastic dough. Next, we add the wet components—300ml of warm water and 1 tbsp of vegetable oil—and mix vigorously with your hands or a stand mixer fitted with a dough hook for about 5-7 minutes. Knead on a lightly floured surface until the dough is smooth and springy, feeling firm yet pliable under your fingers, which is key for that authentic Paul Hollywood texture.
Proof the Dough
Once the dough is prepped, we shape it into a ball and place it in a lightly oiled bowl, covering it with a clean kitchen towel or plastic wrap. Let it proof in a warm, draft-free spot for 1-2 hours, or until it doubles in size—the dough should feel light and airy when gently pressed, releasing a subtle, yeasty aroma that signals it’s ready for shaping. This step is crucial for developing the flavor depth in Paul Hollywood’s bagel recipe, ensuring the final product has that signature chew.
Shape the Bagels
After proofing, we punch down the dough to release any air pockets, then divide it into 8 equal portions—about 80g each—on a floured surface. Roll each portion into a smooth ball, then use your thumb to poke a hole through the center, widening it to about 2 inches in diameter to form the classic bagel shape. Arrange them on a parchment-lined baking sheet, ensuring they’re spaced apart; this step helps maintain the golden, ringed form that Paul Hollywood’s method is known for, giving them an appealing, professional look.
Boil the Bagels
Bring a large pot of 2 liters of water to a rolling boil, then stir in 1 tbsp of sugar and 1 tbsp of bicarbonate of soda to create the boiling solution that gives bagels their shiny, crisp exterior. Working in batches of 2-3 bagels, carefully lower them into the boiling water using a slotted spoon, boiling for 1-2 minutes per side until they float and puff up slightly. Remove them with the spoon and drain on a wire rack—the water bath infuses a chewy resilience into the bagels, a hallmark of Paul Hollywood’s technique that sets them apart from regular breads.
Bake the Bagels
Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper. Place the boiled bagels on the sheet, optionally topping them with seeds or salt for added flavor, then bake for 20-25 minutes until they turn a deep golden brown and sound hollow when tapped on the bottom. Rotate the sheet halfway through for even baking, resulting in bagels with a perfectly crisp crust and soft interior, embodying the confidence of Paul Hollywood’s expert recipe.
Equipment Needed
To bring Paul Hollywood’s bagel recipe to life, we rely on a few essential tools that make the process smooth and efficient. These items ensure our dough mixes perfectly, shapes easily, and bakes to that signature chewy, golden perfection. Below, we list the key equipment in the order they are typically used during preparation, highlighting their role for optimal results.
- Large mixing bowl: We start by using this to combine the dry ingredients like flour, yeast, and salt, ensuring even distribution before adding wet components.
- Measuring cups and spoons: Accuracy is crucial in our Paul Hollywood bagel recipe, so we use these for precise measurements of ingredients such as 300ml of warm water and 1 tbsp of sugar.
- Stand mixer with dough hook (or sturdy wooden spoon): For kneading the dough until it’s smooth and springy—we find this tool saves time and effort, especially for larger batches.
- Kitchen scale: We weigh out portions like the 500g of strong bread flour to guarantee consistency, as Paul Hollywood’s methods emphasize precision in baking.
- Rolling pin or clean hands: This helps us shape the dough into balls and form the classic ring shapes, making the process intuitive and fun.
- Large pot for boiling: A must for achieving that shiny, crisp exterior— we boil the bagels in 2 liters of water mixed with sugar and bicarbonate of soda, so choose one that’s at least 4-5 quarts for safety.
- Baking tray or sheet with parchment paper: We line this for easy transfer and to prevent sticking during baking, ensuring our bagels develop a deep golden brown color.
- Oven thermometer: To maintain the exact baking temperature, we recommend this for confident results, as it helps avoid underbaking or overbaking.
- Cooling rack: Finally, we use this to let the bagels cool evenly after baking, preserving their chewy texture and flavor.
By gathering these tools, we set ourselves up for baking success with Paul Hollywood’s expert technique.
Make-Ahead and Storage
One of the beauties of Paul Hollywood’s bagel recipe lies in its flexibility for busy bakers, allowing us to prepare these chewy, golden delights ahead of time without compromising their signature texture and flavor. By planning ahead, we ensure that our homemade bagels remain fresh and ready to enjoy, whether for a quick breakfast or impromptu gathering.
Make-Ahead Tips
We can streamline the baking process by preparing components in advance, making it easier to achieve those perfectly chewy and crisp bagels inspired by Paul Hollywood’s techniques. Here’s how we recommend doing it:
- Dough Preparation: After kneading the dough until it’s smooth and springy, we can cover it tightly and refrigerate it for up to 24 hours. This slow proofing enhances the flavor, giving our bagels a deeper, more authentic taste reminiscent of professional bakery results.
- Shaped Bagels: Once the dough has proofed and we’ve shaped it into rings, we can freeze the uncooked bagels on a lined baking tray for 1-2 hours until firm. Then, transfer them to a freezer-safe bag for storage up to 1 month. This method preserves the bagels’ airy structure, so they boil and bake beautifully when we’re ready.
- Boiled and Shaped Bagels: If we’ve already boiled the bagels as per the recipe, we can flash-freeze them on a tray for 30 minutes before storing in an airtight container in the freezer for up to 2 weeks. This step is crucial for maintaining that shiny, golden exterior Paul Hollywood’s method delivers.
Storage Guidelines
Proper storage is key to keeping our Paul Hollywood bagels at their best—chewy on the inside with a satisfying crust. We always aim for methods that lock in freshness while preventing staleness.
To help track optimal storage times and conditions, we’ve compiled the details in the table below:
| Storage Method | Duration | Conditions and Tips |
|---|---|---|
| Room Temperature | 1-2 days | Store in an airtight container or bag to retain moisture and chewiness; keep away from direct sunlight for the best texture. |
| Refrigeration | Up to 5 days | Wrap bagels individually in plastic wrap or place in a sealed bag; this slows staling but may slightly soften the crust—reheat in a toaster for that fresh-baked feel. |
| Freezing | Up to 3 months | Use freezer-safe bags or containers to prevent freezer burn; frozen bagels thaw quickly, preserving Paul Hollywood’s iconic chewy interior when reheated. |
When reheating stored bagels, we suggest slicing them first and toasting for 1-2 minutes to restore their warm, golden glow and delightful chew. This approach ensures every bite reflects the expert technique we’ve mastered in our kitchen.
Conclusion
We’ve explored Paul Hollywood’s bagel recipe and seen how it brings expert baking within reach. It’s more than just a treat—it’s a gateway to confident homemade delights.
Let’s make these bagels a staple in our routines and tweak them to suit our tastes. By trying this method we’ve shared the joy of fresh, chewy bakes that impress every time.
Frequently Asked Questions
What makes Paul Hollywood’s bagel recipe special?
Paul Hollywood’s bagel recipe stands out for its simplicity and professional results, inspired by his expertise on The Great British Bake Off. It creates chewy, golden bagels using time-tested methods that are accessible for beginners and pros alike. The key is the boiling step with sugar and bicarbonate of soda, which gives a shiny, crisp exterior while keeping the inside tender. This recipe can easily become a staple in your baking routine.
What ingredients are needed for Paul Hollywood’s bagels?
You’ll need 500g strong bread flour, 1 tsp instant yeast, 1 tsp salt, 1 tbsp sugar, 300ml warm water, and 1 tbsp vegetable oil for the dough. For boiling, prepare 2 liters water, 1 tbsp sugar, and 1 tbsp bicarbonate of soda. These ingredients ensure chewy, flavorful bagels with a perfect texture, drawing from Hollywood’s expert techniques.
How do I make Paul Hollywood’s bagels step by step?
Start by mixing dry ingredients (flour, yeast, salt, sugar), then add wet ones (water, oil) and knead until smooth. Let the dough proof until doubled in size. Shape into rings, boil in sugar and bicarbonate of soda water for 1-2 minutes per side, then bake at the recommended temperature until golden brown and hollow-sounding. This method yields professional-quality bagels.
What equipment is required to make these bagels?
Essential tools include a large mixing bowl, measuring cups and spoons, a stand mixer or wooden spoon for kneading, a kitchen scale, a large pot for boiling, a baking tray with parchment paper, an oven thermometer, and a cooling rack. These items help ensure precise measurements and consistent results, making the process straightforward and successful.
Can I prepare Paul Hollywood’s bagels ahead of time?
Yes, you can make the dough in advance and refrigerate it for up to 24 hours to enhance flavor. Shape and boil bagels ahead, then freeze uncooked ones for up to a month or boiled ones for two weeks. This flexibility is perfect for busy schedules, allowing you to enjoy fresh-tasting bagels anytime.
How should I store homemade bagels?
Store bagels at room temperature for 1-2 days in an airtight container. For longer, refrigerate them for up to 5 days or freeze for up to 3 months. To reheat, thaw if frozen and warm in the oven or toaster to restore their chewy texture and golden glow, keeping them fresh and delicious.