Homemade bagels | Jamie Oliver recipes (2024)

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What is Jamie Oliver's most famous recipe? ›

Homemade bagels are irresistibly chewy, and boast a crisp, golden-brown exterior. They taste fresher and more flavorful than anything you can buy. You can get endlessly creative with toppings and mix-ins. Unlike other from-scratch breads, they require just a handful of staple ingredients, and no special equipment.

If your dough is too wet, it'll create large holes in the crumb of the dough and your bagels will be more like French bread, with a fluffy interior (see top photo). When too much flour is kneaded in, bagels become dense, hard and tough, instead of crisp and chewy.

In order for the bagels to develop that well-browned exterior and slightly dense chewy texture, they must be boiled briefly before baking. This works because the boiling water sets the exterior crust before it hits the oven, preventing the bagels from rising very much, while further developing that browned exterior.

And the second name in this European ranking—none other than Jamie Oliver—doesn't hold a single Michelin star, despite being the subject of 4.4 million Google searches last year, compared with 1 million for Alain Ducasse.

a regular bagel is the water you boil them in. Much like a specific vineyard terroir is used to make a wine, certain minerals in New York City tap water are attributed to creating the best bagels. These include low concentrations of calcium and magnesium and a high level of sediment.

Bread flour – Because of its high protein content, bread flour makes these homemade bagels delightfully chewy. This recipe also works with all-purpose flour, they're just a bit less chewy than bagels made with bread flour. Maple syrup – It activates the yeast and gives the bagels a hint of sweetness.

Boiling. Now unlike most bread, bagels are unique because they are boiled before baked in the oven! Add honey and baking soda to the boiling water in a large pot. This will help give the bagels a nice sheen and golden brown color when out of the oven.

According to Molly, “If the bagels proof too much, they'll deflate in the water bath.” If you're keeping an eye on your dough, she advises pulling it a little too early rather than a little too late (and definitely before they double in size), as it's better to be underproofed.

Can you make bagels with pizza dough? ›

Usually, one standard ball of pizza dough will make about 4 large or 6 mini bagels, but this recipe is all about eyeballing, so don't overthink. The dough you buy is already proofed, so it is just about forming, boiling, and baking!

Unlike the traditional boiling method, Janelle says Einstein has steam injection ovens that simulate the boiling process. “They're steamed for, I'd say, about 30 seconds,” Janelle said.

Make sure your water is generously salted. Some recipes also call for the addition of sugar (I like to use brown sugar) or baking powder to help give the bagels more color or shine. Boil each bagel on one side for about 1 minute, then flip and let them boil on the other side for the same amount of time.

Alongside chasing turkey twizzlers out of school dinners, Jamie is famous for his Italian and American inspired dishes, but it's his classic, rustic and simple steak sarnie (from his Meals in 30 Minutes book). This steak sarnie recipe remains one of Jamie Oliver's most famous dishes.

Our much-loved high spirited Gordon Ramsay made it to number one! The father-of-five is estimated to be worth £171 million owing to his 102 published cookbooks, 35 restaurants, and 21-year broadcast career. Wow! In second place is Jamie Oliver, who has 118 cookbooks and an estimated net worth of £233 million.

Fun Facts About Jamie Oliver

The TV chef has severe dyslexia. He read his first novel at the age of 38. He was a drummer before being a TV chef. He even had a band “Scarlet Division”.