East London Beigels
Authentic East London beigels with a firm, glossy crust and a dense, chewy crumb. Boiled briefly in malted water and baked until golden brown.
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 275 kcal
Equipment
- •Large mixing bowl
- •Large saucepan
- •Slotted spoon
- •Baking tray
- •Greaseproof paper
- •Wire cooling rack
Nutrition
Per serving, approximate
- Calories
- 275 kcal
- fat
- 1.5 g
- carbs
- 56 g
- fibre
- 2.5 g
- protein
- 9 g
- calories
- 275 kcal
Instructions
- 1
Stir the bread flour, dried yeast, salt, and caster sugar together in a large mixing bowl.
- 2
Pour in the warm water and mix firmly until a stiff dough begins to form.
- 3
Knead the dough on an un-floured worktop for ten minutes until smooth, stiff, and elastic.
- 4
Place the dough into an oiled bowl, cover, and rest for one hour until doubled in size.
- 5
Knock back (punch the air out of) the dough and divide it into eight equal balls.
- 6
Poke a floured thumb through the centre of each ball and gently stretch into a wide ring.
- 7
Place shaped rings onto greaseproof paper, cover with a tea towel, and prove for twenty minutes.
- 8
Bring the 2.5 litres of water, malt extract, and bicarbonate of soda to a simmer on the hob.
- 9
Preheat the oven to 220°C (200°C fan) and line two large baking trays with greaseproof paper.
- 10
Gently lower beigels into the simmering water in batches, boiling for one minute on each side.
- 11
Lift out with a slotted spoon, place on baking trays, and scatter seeds over while wet.
- 12
Bake for fifteen to eighteen minutes until deeply golden brown and crisp, then cool on a rack.
Chef's tips
East London beigel dough should feel significantly stiffer than standard bread dough to achieve the signature chew. Do not boil for more than one minute per side, or the crust will become tough rather than pleasantly chewy. Ensure the water is at a gentle simmer rather than a rolling boil to prevent the shaped rings from breaking apart.
Ingredient substitutions
- barley malt extract → dark brown soft sugar or black treacle
- fast-action dried yeast → 15g fresh yeast dissolved in the warm water
Storage
Store cooled beigels in an airtight bread bin for up to two days, or slice and freeze for up to two months.
Reheating
Toast frozen or day-old halved beigels directly under a hot grill or in a toaster until hot and crisp.
Common mistakes to avoid
- •Adding too much extra water, which produces soft American-style bagels instead of dense beigels.
- •Over-proving after shaping, causing the dough rings to deflate or wrinkle when placed in boiling water.
- •Baking at too low a temperature, which prevents the exterior from blistering and colouring properly.
Serving suggestions
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