Kingsmill 50/50 Bagels

Method

1. Mix Mix together the flour, yeast and salt in a big bowl. Mix together the melted butter, sugar and water , then mix in with a cutlery knife.

2. Knead Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).

3. Rise Lightly grease the mixing bowl with some oil. Put the dough back in and cover the bowl with a clean tea towel and leave to rise until doubled in size- about 2 hours depending on how warm your kitchen is.

4. Shape Knock back the dough by gently kneading just 5 times to get the air out. Line two baking sheets with baking parchment and then grease the parchment. Cut the dough into 9 even pieces (use weighing scales if you like). Roll each piece into a back and sit on the sheets-they'll need room between them for growing.

5. Prove

   Cover the dough again with a clean tea towel and leave to prove until doubled in size again. Preheat your oven to 220'c (200'c fan, gas mark 7) and fill a large saucepan with water.

6. Poach Bring the pan to the boil, then lower the hear to gently simmering and stir in the bicarbonate of soda, honey and 1 tsp salt (careful because it will bubble up!) Use a floured finger to push a hole through the center of each dough ball and pick it up. Stretch the hole by gently swirling the bagel around your finger a little, then drop into the pan. Do 2 bagels at a time, poaching for 2 minutes and turning over halfway. Use a slotted spoon to return the bagels to the baking trays. Poach all the bagels, keeping the water at a gentle simmer.

7. Bake Brush the bagels with beaten egg and sprinkle with some seeds. You can use any seeds you like. Bake for 15 minutes until brown and crisp. Cool, then enjoy toasted.