American Bagels

Method

1. Place the dough ingredients into a mixer with a dough hook attached and mix to a soft dough and knead for 5 minutes. If mixing by hand, put the flour, salt, sugar, malt extract and yeast into a bowl and mix to a dough with the warm water.

   • 450g Strong White Bread Flour (we like Allinson)
   • 2 tsp Salt
   • 1 tsp Unrefined Golden Caster Sugar (we like Billington's)
   • 1 tsp Malt Extract
   • 1 Easy Bake Yeast Sachet (we like Allinson)

2. Knead on a floured board for 10 minutes.

3. Divide and roll the dough into 8 flat circles, make a hole through the centre of each with your thumb and place onto a greased baking sheet.

4. Leave to prove until double in size. Preheat 190°C (170°C fan, gas mark 5).

5. Bring the a saucepan of water with 1 tbsp of malt extract to the boil, reduce to a simmer and poach the bagels, a few at a time, for one minute on each side.

   • 1 tbsp Malt Extract

6. Place the poached bagels back onto the baking sheet.

7. Brush with the egg and sprinkle with seeds.

   • 1 Egg Glaze

8. Bake for approximately 20 minutes.