Bagels
Proper boiled-then-baked bagels with an egg-wash shine.
Makes 8 bagels · Prove 2 h · Cook 20 min · 220 °C fan
You'll need
Dough
- 500 g plain white flour
- 25 g sugar
- 10 g salt
- 10 g dried yeast, 1½ × 7 g sachets
- 300 ml warm water
- 1 tsp coconut oil, melted
Boiling and glazing
- 1 tsp salt
- 1 tsp sugar
- 1 egg, beaten, for egg wash
Equipment
- large bowl
- baking tray
- baking paper
- large pan
Method
- Put the flour, salt and sugar into a bowl and mix well.
- Add the yeast and stir thoroughly.
- Add the water and bring together into a dough. Knead for 5–10 minutes until smooth and tight.
- Put the coconut oil in the bottom of the bowl and return the dough to it.
- Cover loosely and prove for 1½ hours.
- Divide into 8, roll into sausages and form into rings.
- Sit them on baking paper on a baking tray for 30 minutes. Preheat the oven to 220 °C (fan).
- Bring a pan of water to the boil with 1 tsp sugar and 1 tsp salt.
- Simmer each bagel for 1–2 minutes each side, then return it to the baking paper.
- Brush with egg wash.
- Bake for 20 minutes.