So, I’ve been asked for the bagel recipe. I found one online that was very similar but that one had American measurements. So, hoping that Daniel Stevens and Hugh Fearnley-Wittingstall won’t mind me reproducing this in return for a major plug for the book, Bread, from which it came:
Here is their recipe (or thereabouts) for 12 bagels.
- 500g strong white bread flour
- 5g powdered dried yeast
- 10g fine salt
- 250g warm water
- 20g caster sugar
- 50ml vegetable oil, plus extra for coating
- 1 medium egg, beaten
- Poppy or sesame seeds (optional
Mix together all the ingredients to make dough. Kneed it until it’s a ball and elasticy. Round into an oval shape and put it in a bowl, lightly coat with a tiny bit of oil, and cover loosely with cling film. Put the bowl somewhere warm and leave it until its doubled in size – about an hour.
Divide the dough into 12 pieces and shape into bagels, either by rolling into sausage shapes and joinging the ends with a little water or making a ball and stretching a hole into the middle with your fingers. Place on a lightly oiled baking sheet and put back in the warm place until they’ve doubled in size.
Preheat the oven to 200degrees. Boil a big pan of water and turn it down to a simmer. In batches, so they can float, boil each bagel for one minute on each side. Drain and rest on a tea towel to dry.
Reshape as necessary, brush with beaten egg, and add the seeds on top if you like. Then bake for 15 minutes until golden.