Ingredients:
320g strong white bread flour
10g instant dry yeast
297 ml water
6g salt
23g sugar
Method:
1. Preheat oven to 220 degrees C
2. Add all your ingredients to a stand mixer, with a dough attachment. If you do not have a stand mixer you can mix this by hand.
3. If using a stand mixer, knead for about 7-10 mins on a medium to fast speed. If kneading by hand, you will need to knead for about 10- 15 mins.
4. Once the dough has been kneaded sufficiently, form the dough into a ball and cover in a ball until doubled in size.
5. Now punch all the air out of the dough once it has proofed, and divide this dough into six equal portions.
6. Roll the portions into six balls, cover, and allow to proof for about 10 mins.
7. In order to make the holes in your bagels, use your thumb and index finger to poke a hole through the centre of the ball. Now to make this hole bigger, use two fingers to stretch the hole.
8. Before baking your bagels, place each one in a pot of boiling water for 30 seconds on each side.
9. After boiling, brush each bagel with a simple egg wash to ensure they are beautifully golden when baked. 10. Bake for 20-25 mins and you will know when they are ready by knocking the underneath of the bagel and it sounds hollow.
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