Bagels

Makes 4 bagels

225g 01 Flour Blend

165g water (body temp)

10g oil (of your choice)

1 tbsp soft brown sugar

1 tsp salt

1 tsp fast action yeast

For boiling -

1 tbsp black treacle

1.5 tsp bicarbonate soda

For baking -

1 egg white

Any toppings of choice

-mix everything together with a fork, allow to sit for 10 minutes for flours to hydrate.

-using a spatula, scrape the sides of the bowl and bring it together into a dough.

-turn out onto a lightly floured surface and gently knead to create a cohesive dough.

-divide into 4 equal pieces (100g each)

-roll into balls and then using floured fingers, push a hole in the middle and gently spin them round  your fingers to increase the size. Alternatively you can roll into a sausage and then ‘loop’ them into a bagel shape. Whatever works for you.

-cover and allow to prove for 60-90 minutes until doubled in size.

-preheat oven to 220C/200C fan

-add the treacle and bicarb to a large pan of boiling water.

-boil the bagels for 30-40 seconds on each side. Remove with slotted spoon, allowing excess water to drain off. Repeat process until all bagels have been boiled.

-brush bagels with egg white and add any toppings if you wish.

-bake for 15-18 minutes, until beautifully golden.

-allow to cool before slicing.

*You can also make this dough the night before and allow it to slow prove in the fridge, allowing you to have freshly baked bagels in the morning. To do that, you will need to HALVE the amount of yeast and shape the bagels before covering and placing in the fridge overnight.

Remove from the fridge 30 mins before boiling.

Optimum time for an overnight fridge prove is 10-12 hours*