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Freshly baked candied orange peel and rum bagel
Unique bagel with candied orange peel and rum

Rum & Candied Orange Peel Bagels

Author: Flavelo
Recipes Cakes and Desserts
The speciality of the bagel lies in its double heat treatment: boiled first, then baked. In the hot water, the starch on the surface of the dough gelatinises, creating that characteristic chewy, shiny crust we adore. The flavour of rum and orange evokes Christmas cakes, but takes on new meaning in this dense, satisfying form.
🕒 Prep Time 1 hr 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 1 hr 45 mins
🍽️ Servings 8 servings
🔥 Calories 280 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Large pot for boiling
  • Slotted spoon
  • Baking tray with baking paper

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Mix the flour, yeast, sugar, and salt. Add the water and rum. Knead into a stiff, elastic dough (approx. 10-12 minutes by hand).

Tip: Bagel dough is stiffer than bread dough (lower hydration), so it requires thorough kneading to develop the gluten structure.
2 ✓

At the end of kneading, knead in the chopped orange peel. Cover and prove for 1 hour until doubled in size.

Tip: If you add the orange peel at the start, it may get crushed during kneading and hinder gluten formation.
3 ✓

Divide into 8 parts, form into balls. Push your thumb through the centre and stretch the hole to approx. 3-4 cm wide.

Tip: The hole needs to look large because the dough volume increases during proving and cooking, shrinking the hole.
4 ✓

Rest the shaped bagels for 10-15 minutes. Meanwhile, boil water with the honey.

Tip: This short rest is enough for the dough to relax but not over-prove.
5 ✓

Drop the bagels into the simmering water. Boil for 30-40 seconds per side, then drain.

Tip: The honey water coats the dough, aiding caramelisation (nice brown colour) during baking. The starch gelatinises from the heat.
6 ✓

Brush them with the egg wash (egg and milk), and bake at 200°C for 20-25 minutes until deep golden brown.

Tip: The steam-free, hot oven makes the boiled crust crispy.

Recipe FAQ

Why did the bagel become wrinkled?
The dough likely over-proved after shaping, or you boiled it too long. Boiling should only be brief!
Can I skip the boiling?
No, then you'd just get a roll with a hole, not a bagel. Boiling gives the characteristic crust.

Ingredients

  • 500 g Strong white bread flour (BL80)
  • 7 g Dried yeast
  • 30 g Caster sugar
  • 5 g Salt
  • 280 ml Warm water
  • 80 g Candied orange peel
  • 15 ml Dark rum
  • 20 g Honey (for the boiling water)
  • 1 whole Egg (for glazing)
  • 30 ml Milk (for glazing)