- Preparation and cooking time
- plus proving and rising
- More effort
- Makes 10
- 7g sachet fast-action dried yeast
- 500g strong white flour , plus a little extra for shaping
- 2 tbsp light brown sugar
- a little oil , for greasing
- 1 tbsp bicarbonate of soda
- 1 egg white , to glaze
- seeds of your choice for the topping
- STEP 1
Mix the yeast with 300ml lukewarm water. Put the flour, sugar and 1 tsp salt in a large bowl and mix together. Pour over the yeasty liquid and mix into a rough dough.
- STEP 2
Tip out onto the work surface and knead together until smooth and elastic – this should take around 10 mins.
- STEP 3
Put the dough in a lightly oiled bowl and cover with a piece of oiled cling film. Place in a warm area and leave until doubled in size, about 1 hr, then uncover and tip onto your work surface.
- STEP 4
Divide the dough into 10 portions and form into balls – I like to weigh them to make sure that they’re all the same size. Line up on 2 parchment-lined baking trays and cover lightly with cling film.
- STEP 5
Leave for around 30 mins or until risen and puffy, then remove the cling film.
- STEP 6
Use a floured finger to make a hole in the centre of each bagel, swirling it around to stretch the dough a little, but being careful not to knock out too much air. Heat oven to 180C/160C fan/gas 4.
- STEP 7
Fill a large saucepan with water and bring to the boil. Add the bicarbonate of soda to alkalise the water (see tip, below left). Place 1-2 of the bagels in the water at a time and boil for 1 min (2 mins if you want a chewier bagel), turning over halfway through. Using a slotted spoon, lift out the bagels, drain well and place back on the baking tray.
- STEP 8
Brush the bagels with the egg white and sprinkle with your chosen seeds. Bake for 20-25 mins or until golden brown. Transfer to a wire rack to cool before eating. They will keep for 3-4 days, or freeze for 2 months (see How to freeze, below left).