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Before starting this Bagels recipe, make sure you have organised all the necessary ingredients.
Place the flour in the stand mixer recipient.
Place the fresh yeast on one side of the bowl.
Add the salt...
... and castor sugar on the other side of the bowl. The sugar/salt mix should not get in direct contact with the yeast.
Pour the olive oil over the sugar and salt.
Add the warm water (the water shouldn't be hot).
Knead using the dough hook...
... for about 8 to 10 minutes...
... until homogeneous.
Weigh the dough ball...
... and divide into 6 equal portions.
Shape the dough into balls with your palms.
Shaping the bagels (method 1): Shape each ball into a sausage...
... to a length of 15 to 20 cm.
Join both ends together to create a ring shape.
Press to seal both ends together.
Shaping the bagels (method 2): Poke one finger in the centre of each ball.
Bury your finger through the whole ball.
Gently stretch the central hole to create a ring shape.
Roll the dough around your two index fingers to stretch.
Give the dough a few rolls...
... to stretch the central hole...
... to a diameter of 5 or 6 cm.
Une fois cet anneau obtenu...
Repeat the above 4 steps with the remaining triangles...
Positionner les anneaux de pâte sur une plaque à pâtisserie recouverte de papier sulfurisé.
... making sure there is enough space so they don't touch.
Cover with a clean cloth and leave to rise in a warm room (28/30°C) for about 2 hours.
Poaching the bagels: Organise all the necessary ingredients. Bring the water to a boil.
Add the salt...
... and brown sugar.
Dilute the cornstarch in water...
... and add to the boiling water.
Combine well with a whisk.
Two hours later, the bagels should have doubled in volume.
Gently remove the tea towel.
Do NOT follow this method: Lift one bagel with your fingers...
... and place it in simmering water. Poach for 1 minute.
Flip the bagel with a skimmer...
... and poach the other side for 30 seconds.
Remove with the skimmer...
... and drain on a dry cloth.
Best method: Cut the greaseproof paper with scissors to separate the bagels.
Gently lift one paper square from one corner and drop in the simmering water.
Poach the bagel for one minute, without trying to remove the paper.
Gently lift the bagel with a skimmer...
... and flip.
Poach for 30 seconds on the other side.
Gently remove with the skimmer and drain on a tea towel.
Remove the greaseproof paper (it should come off very easily). The parchment may detach itself while poaching.
Repeat with the remaining bagels.
Transfer the bagels...
... on a baking sheet lined with a Silpat baking mat.
Using a brush, glaze the surface of each bagel with beaten egg yolk.
This operation should be very quick.
Sprinkle the surface of the bagels with roasted sesame seeds with umeboshi plums.
... you can use roasted sesame seeds with wasabi to drizzle over the bagels.
You can also use blue poppy seeds...
... to get this result.
Bake in a fan-assisted oven preheated at 220°C (gas 7)...
... and cook for 15 to 20 minutes...
... until golden.
... remove from oven...
... and leave to cool on a rack.
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