Homemade bagels | Jamie Oliver recipes (2024)

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What is Jamie Oliver's most famous recipe? ›

This steak sarnie recipe remains one of Jamie Oliver's most famous dishes.

Baking soda makes the water more alkaline, giving the bagels a pretzel-like quality that contributes to their chewiness. Just one teaspoon helps the bagels develop a shiny, dark-brown exterior as they bake. One thing to keep in mind: Keep the water bath at a constant simmer.

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.

A brief boil gives bagels a thin and fairly elastic crust that will still allow the bagels rise quite a bit in the oven, resulting in a softer texture. A longer boil and a thicker crust prevents the bagel from rising very much at all, giving you a very dense interior.

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.

Maple syrup – It activates the yeast and gives the bagels a hint of sweetness. Warm water – Along with the maple syrup, it gets the yeast going, and it brings the dough together. Active dry yeast – They couldn't rise without it! Sea salt – It's key for really flavorful homemade bagels.

3) When in doubt, cut your proof short

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.

Boiling bagels gives the finished bagel their signature shine. By adding sugar and baking soda into the water it helps develop more flavour and deeper colour. The boiling cooks the outer layer of the bagel and helps it maintain its shape during the baking process.

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.

Add honey and baking soda to boiling water in a large pot. This will help give the bagels a nice sheen and golden brown color when out of the oven. Add a few bagels at a time to the pot, making sure they're not crowded. They should float immediately when added to the water.

Are Panera bagels boiled or baked? ›

The longer the boiling time, the harder the crust and the denser the bagels become. However, Panera went a different route with its bagels, opting to steam them with a steam-injection oven rather than boil them. Steaming is an easier option in Panera's kitchen.

His emphasis on cooking fresh, nutritious food continued as he created Jamie's Ministry of Food, a television series where Oliver travelled to inspire everyday people in Rotherham, Yorkshire, to cook healthy meals.

All I ever wanted to do was to make food accessible to everyone; to show that you can make mistakes - I do all the time - but it doesn't matter.

Gordon Ramsay

The eternally angry culinary critic Gordon Ramsay is one of the most famous chefs on TV, known for the harsh words he shares with the people on his shows like Ramsay's Kitchen Nightmares and Hell's Kitchen.

Born in Minori on the Amalfi Coast, Gennaro Contaldo is one of the most respected chefs in London and is widely known as the man who taught Jamie Oliver all he knows about Italian cooking.