Cost per serving – £0.37
A bagel is a great breakfast to start your week off. They are filling, less calories than you think (these worked out at around 225 kcal per serving) and you can make them for 11p per bagel! Yes, yes I know you can buy them from supermarkets, but store bought bagels are twice the price and definitely not as tasty as these homemade versions.
If egg and cheese is not your bag you could just simply enjoy it toasted with butter or why not add some cream cheese, alternatively you could turn it into a bacon bagel with mashed avocado. There are so many possibilities.
I did a lot of research for these bagels, I read recipe after recipe after recipe and looked at all of the reviews. In all honesty all recipes were pretty similar, stating the most important step is the water bath. What i found was the recipes I located were all just white flour, I wanted to add a bit of wholemeal to the mix so adapted my recipe to include this. Next time I will increase the wholemeal content and reduce the white flour content to see what effect that has on the bagel and carry on until i have reached a happy medium. I also amended my recipe to only make 4 bagels, I didn’t want to have to make 6 or 10 or 12…especially as these were just a test, plus I only wanted a couple for breakfast in the week. This recipe can of course be doubled to make 8 or tripled to make 12 – and of course once cooked you can freeze for future use.
180ml Warm Water
180g White Bread Flour – £0.08
70g Wholemeal Bread Flour – £0.04
1/2 tsp Salt – £0.01
1/2 tbsp Granulated Sugar £0.01
1.5 tsp Dry Yeast – £0.06
1 x egg – £0.11
20g Mixed Seeds – £0.12
1 x Egg – £0.11
30g Cheddar Cheese – £0.15
Total Cost – £0.43
Cost Per Serving – £0.11
Cost with Egg & Cheese – £0.37
1) I made this in my breadmaker so I added the ingredients in the order listed above. Ensure that your yeast does not touch the salt before the mixing process begins. Set your breadmaker to the dough setting and let it do its thing!
2) Once the timer has gone off, punch the dough down and leave for 10 minutes
3) Remove from breadmaker and divide the mixture into 4. Roll each section into a ball and then with a floured finger make a hole in each bagel. Stretch the hole out to be a couple of cm wide as it will shrink back very quickly.
5) Bring a large pan of water to the boil and carefully add each bagel, cook a couple at a time and cook each side 1 minute. When both sides are cooked remove from the water. Repeat on remaining bagels
6) Coat the bagels with the egg mix and sprinkle on your chosen seeds.
7) Place bagels in a preheated oven at 220 degrees for 12-15 minutes on a lined baking tray. I prefer to use a silicone liner but baking paper will also do. Remove from oven and leave to cool on a rack.
BATCH TIP – Make more that required cook, cool, wrap then freeze. Defrost and use as normal.
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