Rising and proofing time:
1 1⁄2–3 hrs

Ingredients:
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

Method:
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.

Bagels Recipe