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
500g Strong white flour
1½ tsp Salt
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.....