Bagels really are a beautiful thing, and surprisingly not as hard to make as you would think. Now don’t get me wrong, I know that this might not be the most traditional of bagel recipes, but it is a relatively quick and simple version, and I think not that far off the taste of a great traditional bagel. Definitely a fantastic option that won’t take up too much time, and will give you tasty lunches for days to come!
- 310ml lukewarm water
- 1 1/2 tbsp sugar
- 7g active dry yeast
- 540g strong white bread flour
- 1 1/2 tsp salt
- 1 egg
- Poppy seeds
In a bowl mix together the warm water, sugar and yeast, then set aside for 10mins until frothy on top. Combine the flour and salt in a large bowl, and then add the yeast mixture. Stir to combine, then turn out onto a lightly floured surface and knead for 10mins or until smooth and elastic. Place in a lightly oiled bowl, cover with cling film and leave in a warm place to rise for 1hr.
Divide the dough into 8 equal portions. Shape each portion into a round, and then using your finger poke a hole though the centre of the round. Gently stretch the hole bigger by circling it around your two fingers. Place on a tray and cover with cling film. Set aside for 10mins.
Meanwhile bring a pot of water with 2 tbsp of sugar added to the boil. Gently place 2-3 bagels at a time into the water and boil for 1 min each side, remove to a tray lined with baking paper. Make an egg wash by beating together one egg and a little milk. Brush each of the bagels with the egg wash and sprinkle with poppy seeds (or any other seeds you like).
Bake in a preheated oven at 210 degrees celcius for 20mins. Allow to cool, then serve toasted with any of your favourite toppings, such as smoked salmon and cream cheese. These bagels keep well stored in an airtight container for around 5 days.