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Bagels

Ingredients Method

450 g strong white (bread) flour Put the flour into a large mixing bowl and stir in
1½ teaspoon salt the salt and yeast. Make a well in the centre.
1 sachet easy-blend dried yeast, Lightly whisk 2 of the eggs with the honey and
oil, and pour into the well in the flour. Add the
about 7 g water and mix to a soft dough.
3 eggs

1 teaspoon clear honey Turn out onto a lightly floured surface and
knead for 10 minutes or until smooth and
2 teaspoons olive oil elastic. Place the dough in a large greased
200 ml tepid water bowl, cover with a damp tea-towel and leave to
rise in a warm place for 40 minutes or until
doubled in size.

Turn out the dough onto the floured work
surface and knead it lightly, then divide it into
12 equal pieces. Form each into a 20 cm (8 in)
long sausage, then shape it into a ring. Dampen
the ends with a little water, slightly overlap
them and gently pinch together to seal.
Arrange the bagels on a lightly oiled baking
sheet, cover with oiled cling film and leave to
rise in a warm place for 20 minutes or until
they are slightly puffy.

Preheat the oven to 200ºC (400ºF, gas mark 6).
Bring a large pan of lightly salted water to the
boil. Drop the bagels into the water, one at a
time, and poach for 20 seconds. Lift out with a
large draining spoon and return to the baking
sheet.
Lightly beat the remaining egg and brush it
over the bagels to glaze. Bake for 14–15
minutes or until well risen and golden brown.
Transfer to a wire rack to cool. The bagels can
be kept in an airtight container for up to 3 days.