Bagels are a type of yeasted bread and are great toasted with butter or as a sandwich with smoked salmon, cheese, tomatoes or any other filling you like.<\/p>\n\n\n\n
250 grams bread flour (If you do not have it you can use plain flour or all purpose flour with a high protein content.)<\/p>\n\n\n\n
125 ml water<\/p>\n\n\n\n
2 teaspoon caster sugar<\/p>\n\n\n\n
one teaspoons salt<\/p>\n\n\n\n
4 grams dried yeast<\/p>\n\n\n\n
1 small egg<\/p>\n\n\n\n
1 teaspoon honey or malt extract<\/p>\n\n\n\n
15 ml vegetable oil or melted butter<\/p>\n\n\n\n
1 tablespoon honey or malt extract<\/p>\n\n\n\n
To decorate bagels<\/p>\n\n\n\n
Sesame seeds and\/or poppy seed. (optional)<\/p>\n\n\n\n
Put the flour, yeast, salt, sugar into a bowl, stir and put to the side.<\/p>\n\n\n\n
Make a well in the centre and then add the egg, 100ml of the water, oil and honey.<\/p>\n\n\n\n
Mix this together to form a dough bowl, if the mixture is too dry add the rest of the water. Need to make this into a manageable dough,<\/p>\n\n\n\n
Knead it a bit in the bowl until smooth<\/p>\n\n\n\n
Cover the bowl with clingfilm and leave to rise until double in size <\/p>\n\n\n\n
When it has doubled, flour your work surface<\/p>\n\n\n\n
Put the dough on it, get a scale, weigh your dough, divide the dough amount into 6, if you want to make bigger bagels you could divide by 4.<\/p>\n\n\n\n
Flour a baking tray and put to the side<\/p>\n\n\n\n
Make each dough ball that size, shape the dough into a neater bowl and then flour your two middle fingers.<\/p>\n\n\n\n
Make a hole in the middle and move your fingers around to make a wide hole. Make it wide enough because when it rises it will close.<\/p>\n\n\n\n
Put the bagel on the floured baking tray, repeat the process until you have all 6 bagels made.<\/p>\n\n\n\n
Cover and leave them to rest for about 10 – 15 minutes<\/p>\n\n\n\n
Prepare a baking tray or two with baking paper and put them to the side.<\/p>\n\n\n\n
Just before the rising time is done, bring some water to the boil, fill a medium sized pot about half way.<\/p>\n\n\n\n
When it starts to boil add the honey or malt extract and stir it in<\/p>\n\n\n\n
Preheat oven to 180 degrees celsius<\/p>\n\n\n\n
Gently pick up the bagels and drop into the boiling water. Put two at a time because they swell up.<\/p>\n\n\n\n
After about 30 seconds flip the bagels onto the other side, they should puff up, if not puffed up, tturn them again one more time.<\/p>\n\n\n\n
Lift them up with a spatula, make sure most of the water drops back into the pot<\/p>\n\n\n\n
Put the bagels on to the prepared baking tray, repeat the process until all bagels are done<\/p>\n\n\n\n
Bake in the oven for about 20 – 25 minutes until golden brown on top<\/p>\n\n\n\n
Remove from the oven and put on a cooling rack to cool completely<\/p>\n\n\n\n
Other bread recipes to try<\/p>\n\n\n\n