American · serves 2
Bagels
Boiled before they're baked. That's the only thing separating a bagel from a roll.
Ingredients
- 300ml lukewarm water
- 7g dried yeast
- 3 tbsp sugar
- 2 tsp salt
- 450g strong white bread flour
- Sesame or poppy seeds
Method
- Stir the yeast and 1 tbsp sugar into 100ml of the water and leave 10 minutes until foamy.
- Remaining water in, then the salt and half the flour.
- Rest of the flour added in portions until the dough is soft but not sticky. You may not need it all.
- Knead 10 minutes until smooth and elastic. Prove in an oiled bowl 1-2 hours until doubled.
- Divide into 10, roll into balls, and push a thumb through the middle to make a hole about 4cm wide. It shrinks as they prove.
- Boil a wide pan of water with the rest of the sugar. Boil each bagel 1 minute a side. This is what gives the chewy skin.
- Straight onto a lined tray, seeds scattered on.
- 200°C for 20-25 minutes until deep golden.