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.

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 water and malt extract to the boil, reduce to a simmer and poach the bagels, a few at a time, for one minute on each side.

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

7. Brush with the egg and sprinkle with seeds.

8. Bake for approximately 20 minutes.