Source: River Cottage Handbook No. 3 (Bread) by Daniel Stevens, an excellent first bread book.
- 500g strong white bread flour
- 5g powdered dried yeast
- 10g fine salt
- 250ml warm water
- 20g caster sugar
- 50ml vegetable oil, plus extra for coating
To finish
- 1 egg, beaten
- (Optional) poppy or sesame seeds
Mix together the first list of ingredients
Knead until smooth and elastic
Shape into a round, coat with a little oil, cover, leave to rise until doubled in size
Deflate dough, divide into twelve balls
Make a hole with a spoon end, wang it around
Leave to prove, covered with a tea towel, on a lightly oiled baking tray until doubled in size
Try not to squash the dough at all from here
Heat oven to 200C, bring a large pan of water to the boil with a depth of at least 10cm
In batches, poach the bagels on each side for a minute, then drain on a tea towel
Put bagels back onto baking tray(s)
Brush with egg, sprinkle with seeds if desired
Bake for 15 minutes until uniformly golden brown
Cool on a wire rack
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