Bagels Recipe

Methods

1. To make the Bagels Recipe
• In a jug mix the yeast,100 ml of the warm water and 1 tablespoon of the sugar
• Leave somewhere warm for 5-10 minutes to rise, froth up and activate
• Pour in to a big bowl with the remaining, salt and half of the flour
• Stir until mixed
• Add enough of the remaining flour to form a dough ball - firm but not too soft and sticky - add a little more flour if needed
• Kneed well for 6-10 minutes until it springs back - the dough should be smooth and slightly elastic
• Place in a bowl and cover with a damp tea towel
• Leave somewhere warm until the dough doubles in size, approx. 40-60 minutes - airing cupboard recommended
• Knock back (punch the dough down)the mix and knead for a few minutes
• Divide the mix equally in to 10
• Roll each on tin to a ball, flatten down slightly and make a hole in the middle with your thumb, a wooden spoon end or a steal - make the hole approx. 2-3 cm wide ( I break the hole with my thumb and twirl it round one of my fingers to increase the hole size)
• Meanwhile bring a large pan of water to the boil with the remaining sugar
• Boil the bagels in batches for 40-60 seconds on each side turning with a spoon
• Drain and place on a greased tray
• Bake in a preheated oven gas 6/200*c/400*f for 25 minutes until golden
• Cool on a wire rack and serve warm for breakfast or stuffed with cream cheese and gherkins for a light lunch