Bagels

23 Jan

This dough for bagels, need to me made the day before so it rests in the fridge overnight which develops the flavour and structure of the final mix .

Makes 12

800g strong bread flour
1½tsp easy-blend yeast
4 level tsp salt
4 tbsp caster sugar

For the pan of water you will need

4tbsp light brown sugar

Sea salt flakes or seeds for the top

Combine the flour, yeast, salt and sugar in a bowl and add 225ml  warm  water. Stir into a firm dough, cover and leave for 10 minutes. Very lightly flour the worksurface and knead the dough lightly for 10 seconds. Return to the bowl, cover and leave for 10 minutes longer, then repeat the light knead twice more at 10-minute intervals, then return the dough to the bowl, cover and leave for 30 minutes. Divide the dough into 12,each just over 100g in weight. Shape each into a smooth ball, leave for 20 minutes .

Now shape your bagel. Stick your finger in the centre and stretch the dough outwards with your fingers.Preheat the oven to 200C . Set a pot filled with 2 litres of water on to boil, and add the brown sugar. Drop in each bagel, leave for five seconds, then flip over and leave a further five seconds,Place the poached bagels on an oiled tray, sprinkle seeds or salt on top, and bake for 15-20 minutes.
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