Bagels

AT A GLANCE

  • Serves 6 people

The secret to chewy bagels is in the poaching, the flour and a little hula-hoop action, writes Lisa Featherby.

  • 25 gm butter, coarsely chopped
  • 125 ml (½ cup) milk
  • 1 tbsp caster sugar
  • 1 tsp dried yeast
  • 1 egg, separated
  • 250 gm bread flour
  • For scattering: poppy seeds
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.

Topics:

SPRING, MASTERCLASS, LUNCH, BREAD, EASTERN EUROPEAN, BREAKFAST, EGGS

Recipe:

LISA FEATHERBY

Photography:

DEAN WILMOT

Styling:

LISA FEATHERBY

FEATURED IN

Sep 2012

Sep 2012

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