About the bake
Try something different for breakfast with these delicious fresh bagels. Mix and match with yummy spreads such as salmon and cream cheese or a delicious poached egg.
Method
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.
Ingredients
- 450g Allinson's Strong White Bread Flour
- 2 tsp Salt
- 1 tsp Billington's Unrefined Golden Caster Sugar
- 1 tsp Malt extract
- 1 Allinson's Easy Bake Yeast Sachet
- 300ml Warm water
- 1 tbsp Malt extract
- 1 Egg glaze
- A handful Poppy seeds
- A handful Caraway seeds
- 450g Allinson's Strong White Bread Flour
Recipe Reviews
Super straight forward success every time
Works perfectly
Ingredients
- 450g Allinson's Strong White Bread Flour
- 2 tsp Salt
- 1 tsp Billington's Unrefined Golden Caster Sugar
- 1 tsp Malt extract
- 1 Allinson's Easy Bake Yeast Sachet
- 300ml Warm water
- 1 tbsp Malt extract
- 1 Egg glaze
- A handful Poppy seeds
- A handful Caraway seeds
- 450g Allinson's Strong White Bread Flour