Poppyseed Bagels

 

Last time I made bagels, they didn't quite work out as planned and ended up quite flat due to the dough being a bit wet. Therefore, this was my chance to redeem myself, and I think I did this fairly well. What I did decide whilst making this bake is that I definitely prefer pretzels over bagels when it comes to bread products that get boiled before baking as it takes quite a long time to boil all the bagels when you can only fit one in a pan! It's worth the patients though to get the chewy textured that is desired from a proper bagel 

Recipe - Makes 8

• 350g strong white bread flour 
• 5g fast action dried yeast 
• 5g salt 
• 10g caster sugar 
• 180ml warm water
• 1 tbsp bicarbonate of soda 
• 1/2 tsp salt
• Poppyseeds, for sprinkling

Make the dough by putting the flour in a bowl and tipping the yeast to one side and salt and sugar to the other. Add enough water to form a soft dough. Turn onto a work surface and knead for 5-10 minutes to smooth. Place in lightly oiled bowl and cover. Leave to rise in a warm place for 1 hour or until doubled.  

Turn out onto a lightly floured work surface and knead briefly to knock out the air. Divide into 8 equal pieces and roll each to a sausage 30cm long and tapered at each end. Make the lengths into a circle and twist the ends together, pressing well to seal. Place on a baking tray lined with baking paper and leave for 30 minutes to rise to puffy. 

Bring a large pan of water to the boil. Tip in the salt and bicarbonate of soda. Gently drop the bagels into the water one or two at a time and poach for 1 minutes on each side. Remove and place on a wire rack to drain, sprinkling over the poppyseeds whilst wet.  Leave for 5 minutes then place back on the baking tray. Bake 220C for 15 minutes to deep brown. Remove and leave to cool.