Nutrition and extra data
Nutrition: per bagel
Bicarbonate of soda
Bicarbonate of soda, or baking soda, is an alkali which is utilised to raise soda breads and total-…
Mix the yeast with 300ml lukewarm water. Put the flour, sugar and one tsp salt in a huge bowl and combine collectively. Pour above the yeasty liquid and mix into a rough dough.
Tip out onto the function surface and knead with each other right up until smooth and elastic – this should take close to ten mins.
Put the dough in a lightly oiled bowl and cover with a piece of oiled cling movie. Area in a warm area and leave until doubled in dimension, about one hr, then uncover and tip onto your operate surface.
Divide the dough into ten portions and form into balls – I like to weigh them to make positive that they’re all the same size. Line up on 2 parchment-lined baking trays and cover lightly with cling movie.
Leave for around 30 mins or until finally risen and puffy, then remove the cling film.
Use a floured finger to make a hole in the centre of every bagel, swirling it about to stretch the dough a tiny, but currently being careful not to knock out as well much air. Heat oven to 180C/160C fan/gas four.
Fill a massive saucepan with water and deliver to the boil. Include the bicarbonate of soda to alkalise the water (see tip, beneath left). Location 1-two of the bagels in the water at a time and boil for 1 min (two mins if you want a chewier bagel), turning more than halfway by way of. Making use of a slotted spoon, lift out the bagels, drain well and spot back on the baking tray.
Brush the bagels with the egg white and sprinkle with your chosen seeds. Bake for twenty-25 mins or until finally golden brown. Transfer to a wire rack to great before eating. They will keep for 3-four days, or freeze for 2 months (see How to freeze, beneath left).