500g strong bread flour
250ml warm water
20g caster sugar
50ml vegetable oil
1. Mix together all the ingredients in a large bowl to make a dough. Knead on a clean surface until smooth and elastic. Shape into a ball, coat with a little extra oil and place in a bowl. Leave to rise, covered, until double in size. (Mine took about 2/3 hours.)
2. When the dough is ready, deflate it and divide into pieces. (The recipe can make up to 12, I made 8.) One at a time, roll into a log shape. Press the ends together to make a ring. Leave to prove, covered, for about an hour.
3. When the bagels have doubled in size again, they are ready for poaching. Bring a pan of water to the boil (about 10cm of water.) Turn the pan down to a simmer then slip as many bagels as will fit comfortably in the water. Cook for a minute or so on each side. Remove from the water and leave to drain on a clean tea towel. Don't use kitchen paper as it will stick.
4. Preheat the oven to 180 (fan.) When they are all poached, lay the bagels on a lined baking tray. Brush with beaten egg and sprinkle with whatever seeds you like. Bake for 15 minutes, until the bagels are uniform, glossy golden brown. Cool on a wire rack.
They rose a lot in the oven and the holes in the middle have disappeared a bit. When I first make the rings of dough, I made the hole too small, so when they proved again & were poached the holes shrank.
Still, for a first attempt I am pretty pleased. Will definitely be making these again X Bo