Bagels

The only thing better than a toasted bagel with a schmear of cream cheese on a lazy Saturday morning is a toasted bagel you don’t have to get out of your pajamas for. You’ll need to plan ahead if you want one as soon as you roll out of bed, but these bagels are just as light and chewy as anything you can buy at a deli and well worth the effort. My favorite topping is sesame, but the mix of flours makes them so flavorful, they’re just as tasty with no toppings at all. Serve them with lox, tomatoes, and all the fixings for a simple but impressive brunch.

Ingredients:

• 400g White Bread Flour

• 100g Wheat Flour

• 20g Sugar

• 10g Salt

• 5g Active Dry Yeast

• 1 cup Warm Water

• 3 T Oil

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Directions:

• Mix the yeast, sugar, and water (warm) and give it a little stir.

• Combine the flour and salt in the bowl of a stand mixer and mix on low to incorporate.

• Add the yeast mixture to the bowl and mix on med-low for 3 minutes. The dough should feel smooth like playdough; if the dough is sticky, add more flour 1 teaspoon at a time.

• After mixing, place the dough in an oiled bowl and cover with a cloth for the first rise.

  TIP > for a quicker rise, place the bowl in the oven with a pot of boiling water.

• When the dough has doubled in size, punch the dough and let rise another 10 minutes.

• Remove from the bowl and shape into 12 pieces for large bagels or 30g pieces for bagel balls. To shape the large bagels, simply roll each piece into a sausage-like shape about 6 inches long, wet the ends, and press them together to make a ring.

• Poach the bagels, a few at a time, in simmering water allowing room for them to puff up. Cook for 1 minute on each side, remove and drain on a clean tea towel.

• Brush the top lightly with egg wash. and sprinkle with seeds if you like.

• Bake at 350°F for 15 minutes until glossy and golden brown.