AT A GLANCE
The secret to chewy bagels is in the poaching, the flour and a little hula-hoop action, writes Lisa Featherby.
|01||Melt butter in a saucepan over low heat, add milk and sugar, stir to dissolve sugar, heat until lukewarm, then remove from heat.|
|02||Add yeast, stand until foamy (10 minutes), then whisk in eggwhite and ½ tsp salt.|
|03||Combine flour and yeast mixture in the bowl of an electric mixer fitted with a dough hook and mix until dough is smooth and elastic (5 minutes).|
|04||Cover with a tea towel and stand until doubled in size (30 minutes-1 hour). Meanwhile, cut out six 10cm squares of baking paper, place on an oven tray and set aside.|
|05||Divide dough into 6 pieces and, working with one piece at a time, roll on a lightly floured surface into a ball (if dough is too sticky, add a little extra flour). Dust your index finger lightly in flour and push it through the centre of the ball to make a hole. Spin the ball around your finger to enlarge the hole. Place each bagel on a square of baking paper, cover with a tea towel and stand until slightly risen (15-20 minutes). Meanwhile, bring a large saucepan of water to the boil and preheat oven to 200C.|
|06||Carefully slide bagels with paper attached into water in batches and simmer, turning once, until slightly puffed (20-30 seconds each side; remove paper from water and discard). Remove bagels with a slotted spoon and transfer to a tray lined with baking paper, leaving space between each.|
|07||Combine egg yolk and 1 tsp water in a small bowl, brush over bagels, scatter with poppy seeds and bake until golden (18-20 minutes). Set aside to cool.|
Note Bagels are best eaten on the day they're made. If you eat them the following day, toast them first.