Step 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.
Step 2:
Knead on a floured board for 10 minutes.
Step 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.
Step 4:
Leave to prove until double in size. Preheat 190°C (170°C fan, gas mark 5).
Step 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.
Step 6:
Place the poached bagels back onto the baking sheet.
Step 7:
Brush with the egg and sprinkle with seeds.
Step 8:
Bake for approximately 20 minutes.
Super straight forward success every time
Works perfectly
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