Makes: 8 bagels Preparation Time: 35 minutes + 15 minutes baking
To achieve an authentic chewy texture, bagels must be dropped into boiling water for a minute before baking in the oven, thereby cooking them twice.
450 gms strong white bread flour
3 tablespoons caster sugar
1 1/2 teaspoons salt
1 1/4 teaspoons fast action dried yeast
300 ml warm water
2 tablespoons black sesame
1 tablespoon of poppy seeds
For the glaze :
1 egg yolk
1 tablespoons water
1. Grease two baking sheets or line with baking paper.
2. Place the flour, sugar, salt and yeast in a large bowl. Make a well in the centre of the mixture and add water. Mix to a soft dough.
3. Turn out on an unfloured work surface and knead for 8-10 minutes until smooth. Place in an oil polythene bag and prove in a warm place until doubled in size.
4. Knead the dough for a couple of minutes to even out any air bubbles. Divide the dough into eight and roll each each piece out to about 10 inches long. Wet one end and press firmly together with the other to form a ring. Place well apart on the baking sheets, cover and prove for about 30 minutes or until they are just over half their original size.
5. Preheat the oven to 200° C /400° F and bring a large pan of water to a boil.
6. Using a lightly floured spatula, very carefully transfer one of the bagels to the boiling water. Simmer for 30 seconds before turning over and simmer for another 30 seconds. Follow the same for the remaining bagels by removing with a slotted spoon. Drain well and place on the baking sheet.
7. Beat together egg yolk and water and glaze each bagel. Sprinkle black sesame seeds and poppy seeds and bake for 15 minutes until golden. Cool on a wire rack.
Linseed, flax seeds or black onion seeds make good toppings too.