Bagels
 
 
Bagels are just awesome fresh out of the oven, but when you make your own with this bagel recipe they're even better!
Author:
Makes: 8 bagels
Ingredients
  • 450 g (1 lb) strong white flour (bread flour)
  • 1 tbsp sugar
  • 2 tsp salt
  • 1 tsp dried yeast
  • 1 egg white
  • Poppy seeds and or sesame seeds for sprinkling on the bagels (optional)
For poaching the bagels
  • 3 tbsp sugar
Instructions
  1. Add the tbsp of sugar and the yeast to 300 ml (10 fl oz) of lukewarm water. Mix well and leave for 10 minutes.
  2. Put the flour and salt in a large bowl and mix well. Pour on the yeast/water mixture and mix to a soft dough. Add more flour if the dough is sticky.
  3. Turn the dough out onto a floured surface and knead for 10 minutes.
  4. Place the dough into a lightly greased bowl, cover and put in a warm place until the dough has doubled in size (1-2 hours).
  5. Turn the risen dough out onto a floured surface and knock it back gently. Cut the dough into 8 pieces and make each piece into a ball.
  6. Take a ball of dough, flatten it slightly, then poke a hole in the middle using a finger and thumb. Place your finger through the hole and swirl the dough around your finger to increase the size of the hole. Repeat for the remaining pieces of dough.
  7. Place the bagels on a floured surface, cover and allow to rise for about 20 minutes.
  8. Beat the egg white with 3 tbsp of cold water.
  9. Add the 3 tbsp of sugar to a large pan of simmering water and stir to dissolve.
  10. Drop 2 or 3 bagels into the water and cook for about 30 seconds. Turn them over and cook for a further 30 seconds.
  11. Remove the bagels from the water and place on a clean teatowel to drain.
  12. Transfer the bagels onto a baking sheet lined with lightly-greased baking paper. Brush with the beaten egg white and sprinkle with seeds if desired.
  13. Bake at 180 °C (350°F) fan oven/200°C (400°F) normal oven for 20-25 minutes.
  14. Remove from the oven and allow to cool.
Notes
Bagels are always best on the day they are made, but they keep well in an airtight bag for 2-3 days. Warm them before eating.

They freeze well too!

Other optional toppings for the bagels are:
Caraway seeds
Coarse salt
Minced fresh garlic
Minced fresh onion
Recipe by The Bread Kitchen at http://www.thebreadkitchen.com/recipes/bagel-recipe/