Beigels (or bagels)
Makes: 10
Prep time: 35 minsTotal time: 
Recipe photograph by Kris Kirkham
Beigels (or bagels)
Pronounced ‘bye-gull’ rather than ‘bay-gle’, the East End version is smaller and chewier than its New York equivalent. It also omits an overnight prove and is traditionally unseeded
Makes: 10
Prep time: 35 minsTotal time: 
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Nutritional information (per serving)
Calories
206Kcal
Fat
2gr
Saturates
0gr
Carbs
41gr
Sugars
3gr
Fibre
2gr
Protein
6gr
Salt
1gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 500g strong white flour
- 2 tbsp sugar
- 1 tsp fast-action dried yeast
- 10g fine sea salt
- 1 tbsp sunflower oil, plus extra to grease
- poppy and/or sesame
Fillings, such as
- pastrami, mustard, pickled gherkins and lettuce
- smoked salmon and cream cheese
Step by step
- Put the flour, sugar, yeast, salt and oil in a large mixing bowl, or in a stand mixer fitted with a dough hook. Add 280g of just-warm water (weighed for accuracy) and mix to a dough. Knead for 5 minutes on a low speed in the mixer, or for 10 minutes by hand. Lightly oil the bowl, add the dough and turn to coat. Cover and leave to rise for 1 hour or until doubled in size.
- Lightly oil 2 baking trays. Separate the dough into 10 equal pieces and shape into neat round balls, rolling them under your cupped palm to develop a smooth skin. Place on the trays, cover and leave to rise for 10 minutes; no longer or they may overprove. Preheat the oven to 220°C, fan 200°C, gas 7.
- Roll each ball into a 30cm rope with tapered ends. Loop around your hand to form a ring, ends overlapping, then roll this part on the counter to seal. Cover and leave to rise for a further 10 minutes.
- Bring a wide pan of water to the boil. Gently lift in two or three beigels at a time and poach for 30-45 seconds each side before lifting out with a draining spoon on to lined baking trays; they’ll puff up considerably, and then deflate when you lift them out. Scatter with seeds if you wish before the beigel ‘skin’ dries. Bake for 15 minutes until golden brown. Cool before slicing open.
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Add fillings such as pastrami, mustard and pickles, or cream cheese and smoked salmon.To storeBeigels are best served freshly baked but can be split and toasted. If freezing, slice beforehand.
