My Favorite Bagels

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MY NOTES: These were very good - nice and chewy - but I felt they were a little too small, so next time, instead of making 12 bagels, I'll try 9 or 10 so they'll be bigger.

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Ingredients

  • BAGEL DOUGH:
  • 1 tsp sugar
  • 1 Tbsp flour
  • 2/3 cup lukewarm water
  • 2 eggs
  • 2 sachets (1 1/2 Tbsp) dry yeast
  • 1/4 cup vegetable oil
  • 3 cups flour
  • 2 Tbsp sugar extra
  • 1 1/2 tsp salt
  • POACHING LIQUID:
  • 16 cups water
  • 2 Tbsp barley malt syrup (or Diagnostic Malt Powder)
  • GLAZE:
  • 1 egg yolk
  • 1 Tbsp water
  • poppy or sesame seeds

Preparation

Step 1

1. In a large bowl, combine sugar, 1 Tbsp flour & water, sprinkle in yeast & stand until frothy (2 minutes). Stir in eggs & oil. Mix 1 cup flour, extra sugar & salt into yeast mixture. Beat with wooden spoon until smooth. Stir in enough of the remaining flour to make a soft dough.

2. Turn onto a lightly floured surface & knead until smooth & elastic (about 10 minutes). Place in a greased bowl, turn dough over in the bowl to grease all over. Cover with plastic wrap, stand in a warm place to rise (prove) for 1 hour or until doubled in size & imprint remains when dough is pressed.

3. Punch down dough using fist, knead for 2 minutes. Divide into 12 equal portions. Shape each piece into a ball (keep dough covered with plastic wrap while shaping). Poke finger through center of each ball. Twirl around finger to form a ring. Place on floured oven tray & cover. Allow to rise for 15 minutes.

4. Bring water to the boil in a large pan. Add sugar. Place half the bagels into the water, cook 1 min. Turn, cook for 1 min longer. Using a slotted spoon, remove bagels to a greased baking tray lined with greased foil. Cook remaining half of bagels in poaching liquid.

5. Combine egg yolk & water. Brush over bagels. Sprinkle with poppy or sesame seeds. Bake in a hot oven (400oF) for 25 minutes or until golden. Cool on a wire rack. Makes 12.

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