I just love a bagel. My favourite bagel topping is ham, tomato and a poached egg and I frankly just can’t get enough of them. I add a little wholemeal flour to my bagel dough as I find it gives more depth of flavour but feel free to change it to just white flour if you prefer.
For the dough
400g strong white flour
100g strong wholemeal flour
7g easy bake yeast
15g honey or malt extract
For the poaching liquid
2tbsp bicarbonate of soda
1 egg, beaten
1 tbsp poppy seeds (optional)
In a large bowl, stir together the flours, yeast and salt. Add the honey or malt extract and the water and combine to a dry dough. Knead for 10 – 15 minutes or 6 – 7 minutes in a stand mixer with the dough hook attached. Place in a lightly oiled bowl and cover with cling film or a shower cap. Leave to stand in a warm place for 2 – 3 hours.
Line a baking tray with lightly oiled baking parchment. Divide the dough into 10 equal pieces and roll each piece into a smooth ball. Flatten each piece slightly and make a hole in the centre of each ball. Roll your fingers inside the hole to stretch the dough and create a ring. Place the dough rings onto the baking tray and cover with oiled cling film or place the tray into a large plastic bag. Leave to rise for 30 – 40 minutes.
Preheat the oven to 240C/220C fan. In a saucepan, bring the water with the bicarbonate of soda to a simmer. Drop a bagel into the poaching liquid. Simmer for 1 minute each side and place on a wire rack to drain. Repeat until all the bagels have been poached, move the bagels back onto the backing tray, brush with the beaten egg and sprinkle on the poppy seeds.
Lower the heat to 210C/190C fan and bake for 15 minutes. Remove from the oven and leave to cool on a wire rack.