Bagels

Ingredients

Bagels

• Bread flour (high protein): 3 1/2 cups

• Dry yeast: 2 teaspoons

• Sugar: 4 teaspoons

• Salt: 1 1/2 teaspoons

• Water, warm: 1 - 1 1/4 cups

• Malt extract: 40ml (1/6 cup)

Toppings

• Sesame seeds

• Poppy seeds

Method

1. Combine the water, yeast and sugar and leave for 10 minutes to activate. You will see the water increasingly becoming cloudy.

2. Combine the salt, and flour and gradually mix in the water. You are looking for a smooth and slightly firm dough. Knead for about 15 minutes.

3. Rub the dough with a little olive oil and place in a bowl and cover with plastic wrap for at least 3 hours.

4. Punch the dough to let the gases escape and let it rest for another 10 minutes.

5. Meanwhile, pre-heat your oven to 220C fan forced, bring two litres of water and the malt extract to the boil in a large pot. Line two baking trays with baking paper.

6. Divide the dough into 8 pieces. Form into small balls by rolling them on the surface of a slightly floured bench. 

7. Take each ball and poke a small hole in the centre. Work to make the hole about one third the diameter of the bagel.

8. Boil the bagels for 1 min, then flip them over and continue boiling for another minute. You may need to do this in two batches.

9. Take the bagels out and place on the lined baking tray. If desired, sprinkle bagels with poppy or sesame seeds.

10. Bake in the often for ~20 minutes or until browned. 

Serving

11. To serve, cut the bagels in half and fill with your favourite toppings. My preference is for a cream cheese, gravlax and red onion combination.