Bagels

Last week I collected the bread making cards given away by the Daily Mail and one of them was how to make bagels.  The big question is, why bother?  They only cost a pound a bag in Tesco and Asda and they are not the simplest thing to make.  My youngest son answered that question when he said, 'You bother dad because they taste bloody delicious.'  So good in fact that no one toasted them, they tasted so good as they were with that wonderful chewiness you come to expect.  Here then is the recipe, if you're going to be in all morning give them a go.  They won't look quite as perfect as shop bought ones but isn't that one of the joys of home baking?

BAGELS

• 500g strong white bread flour
• 2 tsp salt
• 4 tsp sugar
• 25g butter, softened and finely chopped
• 3g (1 tsp) dried active yeast or instant yeast
• 240ml warm water
• 1 egg, beaten
• 1 tsp salt
• another egg beaten with a pinch of salt for the egg wash

In a medium sized bowl mix the flour, 2 tsp salt, sugar and butter and put aside
In a large bowl put the yeast and add the water, stir until the yeast dissolves then stir in the egg
Tip the dry mixture into the wet mixture and stir with a wooden spoon till well combined
Leave the dough in the bowl and put the medium bowl upturned over it then leave for ten minutes

To knead: leave the dough in the bowl, stretch a portion of the dough up from the side and press it into the middle.  Move the bowl round a little and repeat.  Do this a further eight times, it should only take about ten seconds.  Recover with the over bowl and rest for ten minutes.  Repeat this another three times and it should look like this.

After the final kneading cover the dough with again and place in a warm place to rise until it has doubles in size.  Mine took an hour and a half in the airing cupboard.  When it is ready put a half full 2 litre saucepan of water on to boil with a teaspoon of salt in it.  Preheat the oven to 260C/475F/Gas 9 or as high as your oven will go.

 

When the dough has doubled in size punch it down to release the air and turn out onto a lightly floured work surface.  Roll the dough into an even log.  Cut it into nine even sized pieces.  Roll each piece into a ball.  Take each ball and carefully push a hole through the middle with your finger and work into a ring shape.  Place them onto a baking tray covered with baking paper and cover them with lightly oiled cling film.

 

Cook the bagels in batches of three in the boiling water.  When they start to puff up and float to the surface turn them over and boil for five minutes.  Remove from the water and allow to dry and cool slightly.

Put a roasting pan in the bottom of the oven with a cup of water in it.
Turn down the oven to 200C/400F/Gas 6
Brush the bagels with the egg wash and bake till golden brown.  To check if they're ready turn one over and tap it, if it sounds hollow then its done.  Mine took about twenty five minutes but check after fifteen.
When done set on a wire rack to cool.