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Unbleached white bread flour Salt Yeast Malt extract Lukewarm water
350g 10g 20g 5g 210ml
Method 1. Grease two baking sheets 2. Sift the flour and salt together into a large bowl. 3. Mix the yeast with the water and malt extract and allow to ferment 4. Make a well in the centre of the flour and gradually mix the yeast liquid in. 5. Knead on a floured surface to create a smooth elastic dough. 6. Place in an oiled bowl, cover and leave in a warm place for about an hour to prove. 7. Turn out onto a lightly floured surface and knock back. Knead for about 1 minute then divide into 10 equal pieces. 8. Shape into balls cover with cling-film and rest for 5 minutes. 9. Gently flatten each ball and make a hole through the centre with your thumb. Enlarge the hole slightly by turning your thumb around. 10. Place on a floured tray and recover and leave in a warm place for 10-20 minutes. 11. Preheat the oven to 220°C
For the Poaching
Water Malt extract
1. Place the water and malt extract in a large pan and bring to the boil then reduce to a simmer. 2. Place the bagels in the water two or three at a time and poach for about 1 minute. Using a large spoon flip over and poach of a further 45 seconds. 3. Remove from the liquor and drain on a tea towel. 4. Repeat until all the bagels are cooked
For the topping
Egg white Cold water A variety of seeds
1 10ml 2 tsp each
1. Place the bagels on the baking sheet and space well apart. 2. Beat the egg white with the water and brush the mixture over the top of each bagel. 3. Sprinkle each group of bagels with a different type of seed so that you have a variety. 4. Bake for 20 -25 minutes or until golden brown. 5. Transfer to a wire rack to cool.