Bagels
Dense, chewy bread rings made from a stiff yeast dough, boiled briefly in honeyed water and then baked to a glossy golden crust.
Method
- 1
Mix the flour, yeast and salt in a large bowl. Stir the honey into the water, pour it in and mix to a firm, fairly dry dough.
- 2
Knead until very smooth and elastic. The dough is stiffer than normal bread dough and takes some effort.
- 3
Return it to the bowl, cover and leave to rise until doubled in size.
- 4
Divide the dough into 8 equal pieces of about 100 g and roll each into a smooth ball.
- 5
Push your thumb through the middle of each ball and stretch the ring until the hole is about 4 cm wide.
- 6
Set the bagels on lightly oiled, lined trays, cover with a tea towel and leave to puff up slightly.
- 7
Heat the oven to 220°C. Bring a wide pan of water to the boil and stir in the 2 tablespoons of honey.
- 8
Lower 3 or 4 bagels into the water and boil, turning them over halfway.
- 9
Lift them out with a slotted spoon, drain well and return them to the trays. Repeat with the rest.
- 10
Brush the bagels with egg white and sprinkle generously with seeds.
- 11
Bake until deep golden brown and shiny.
- 12
Cool on a wire rack before slicing.
Notes
- For a chewier bagel with more flavour, cover the shaped bagels and leave them in the fridge overnight, then boil and bake straight from cold.
- A longer boil gives a thicker, chewier crust. A shorter one gives a softer bagel.
- Bagels freeze well. Slice them first so they can go straight into the toaster.
Equipment
Large mixing bowl, Two baking trays, Baking paper, Wide saucepan, Slotted spoon, Clean tea towel, Pastry brush, Wire rack