This is a brilliant bagels recipe which allows you to customise them however you wish. This recipe is for the plain bagels but I will explain how you can add different toppings too.
550g NEILL’S®Plain Flour
390ml Warm Water
1 x 7g Pack of quick acting yeast
1 x Egg white
Mix half the flour with the 3tbsp Sugar, 1tsp Salt and the yeast.
In a saucepan heat the water and butter together until both have melted and the mixture is boiling.
Allow to cool slightly.
Add the water and butter mixture to the flour mixture.
Beat for 2 mins (use dough hooks on your mixer if you have them)
Add the rest of the flour gradually until a stiff dough is formed.
Knead the dough for 10 mins.
Cover and let rise for about 45 mins (its best to put it in a bowl and cover with a clean damp cloth)
Remove the dough and punch it and allow to rest for a further 15 mins.
Divide the dough into 9 pieces. Shape each piece into a ball and flatten slightly.
Make a hole in each ball using the end of a spoon and widen with your fingers.
They should look very similar to doughnuts.
Fill a pan with about 2 inches of water and heat until simmering.
Add the 1tbsp sugar and 2tsp salt
Add the bagels (I find 2 at a time is best) to the water. Cook for 3 mins.
Turn and cook for a further 2 mins. Turn again and cook for another 1 min.
Remove the bagels from the pan and dry any excess water off them.
Place on a baking sheet and brush with the egg white mixed with 1tbsp water.
**It is this stage where you can dip your bagels into poppy seeds, sesame seeds etc**
Repeat until all bagels have been boiled and are on the baking sheet.
Cook in an oven at 190c for 20 – 25 mins.