Delicious toasted and slathered with real butter or for a real treat with cream cheese and a ribbon of smoked salmon. There is no bad way to enjoy a bagel especially if they are homemade - I can assure you that shop bought cannot compare to the chewiness of a home bagel- and best of all it's not as difficult as you might imagine.
*recipe adapted from Bread by Eric Treuille and Ursula Ferrigno
Makes 8 bagels
350ml Warm water (half cold /half boiling water)
1½ tbsp White sugar
2 tsp dried yeast/2x 7g Sachet Fast Action yeast*/37g Fresh yeast**
500g Strong white flour
1½ tsp Salt
Recipe Update 24.11.16*
If you are using Fast Action Dried Yeast, use two 7g Sachets. Add the sachets to the flour with the sugar and salt, mix for 1 minute then slowly add the 350ml warm water while the mixer is running, STOP when you have a stiff dough - no need to add all the warm water, just enough until your dough reaches the right consistency.
**Treat fresh yeast the same as dried yeast, instructions below.
I am using dried yeast in this recipe, place 100ml of combined cold and boiling water into a small jug.
Add the sugar and yeast to the jug and leave for 4-5 minutes.
Mix on low until the dough begins to leave the sides of the bowl. Knead the dough on MIN with the dough hook attachment for a couple of minutes until the dough is smooth and elastic.
...until it has doubled in size.
On a lightly floured surface shape each piece into a small ball and set aside.
Cup each dough ball in the palm of your hand and roll it slightly on the work surface for a smooth finish.
I'm putting the coffee on as we speak.....