HOME-MADE BAGELS
Makes 10
1x7g( ½oz) sachet of fast-action dried yeast 300ml (½pt) lukewarm water 2 tbsp light brown sugar 500g (1lb 2oz) strong white or wholemeal flour (or use a mixture), plus extra for dusting 2 tsp fine salt A little rapeseed oil, for greasing 1 tbsp bicarbonate of soda 1 egg white, lightly beaten Poppy or sesame seeds, to sprinkle on top (optional) 1 Mix the yeast in a jug with the lukewarm water and a tablespoon of the brown sugar. Whisk to combine, then leave in a warm place for 10 minutes until a light foam forms on the surface. 2 Put the flour in a large bowl with the remaining tablespoon of sugar and the salt. Mix with a wooden spoon, then pour over the yeasty liquid and quickly mix into a rough dough. 3 Turn the dough out onto a floured surface and knead gently for about 5 minutes. Wash and dry your hands, then sprinkle the dough with a little more flour and continue to knead for another 5 minutes until it’s pliable, smooth and slightly shiny. Shape into a ball and put into a lightly oiled bowl. Cover with an oiled piece of cling film and leave in a warm place for about an hour, until doubled in size. 4 Divide the dough into 10 even-sized pieces and form into balls. Line them up on 2 baking sheets lined with non-stick baking paper and cover lightly with cling film. Set them aside for another 30 minutes, until they’re risen and puffy. 5 Preheat the oven to 180°C, 350°F, Gas 4. Remove the cling film and use a floured finger to make a hole in the centre of each bagel, swirling it around to stretch the dough a little, but being careful not to knock out too much air. 6 Bring a large pan of water to the boil. Add the bicarbonate of soda, stirring until dissolved. Slip in the bagels 2 at a time and cook them for 1 minute (2 minutes for a chewier bagel), turning them over halfway through, until the bagels have puffed slightly and a skin has formed. Lift out with a slotted spoon and drain away any excess water. Repeat with the remaining bagels. 7 Put the blanched bagels back on the lined baking sheets and brush with the egg white, then sprinkle with your chosen seeds, if using. Bake for 20-25 minutes, until golden brown. The bases should sound hollow when tapped. Transfer to a wire rack to cool before using. These keep in an airtight container for up to 2 days, or they freeze very well for up to 2 months packed into suitable freezer bags.