The Bagels Recipe Making bagels is surprisingly simple. Try sprinkling with poppy or sesame seeds after brushing with egg.
Rising and proofing time:
1 1⁄2–3 hrs
3 1⁄4 cups bread flour, plus extra for dusting
2 tsp fine salt
2 tsp sugar
2 tsp dried yeast
1 tbsp sunflower or vegetable oil,
plus extra for greasing
1 egg, beaten, for glazing
1 Put the flour, salt, and sugar in a bowl. Dissolve the yeast in 13⁄4 cups warm water.
2 Add the oil and pour the liquid into the flour mixture, stirring together to form a soft dough.
3 Knead for 10 minutes on a floured surface until smooth. Transfer to an oiled bowl.
4 Cover loosely with plastic wrap and let rise in a warm place for 1–2 hours, until doubled.
5 Transfer to a floured surface, push it down to its original size, and divide into 8–10 pieces.
6 Take each piece of dough and roll it under your palm to make a fat log shape.
7 Using your palms, continue to roll it toward each end, until it is about 10in (25cm) long.
8 Wrap the dough around your knuckles, so the ends are underneath your palm.
9 Squeeze gently, then roll briefly to seal the end. The hole should still be big at this stage.
10 Transfer to 2 baking sheets lined with parchment. Repeat to shape all the bagels.
11 Cover with plastic wrap and a towel. Leave in a warm place until doubled; up to 1 hour.
12 Preheat the oven to 425°F (220°C) and set a large saucepan of water to boil.
13 Poach the bagels in gently simmering water for 1 minute on either side.
14 Remove them from the water with a slotted spoon. Dry them briefly on a clean kitchen towel.
15 Return the bagels to the baking sheets and brush them with a little beaten egg.
16 Bake in the center of the oven for 20–25 minutes until golden. Cool for 5 minutes on a wire rack before serving. STORE Best the day they are made, but still good toasted the next day.