Recipe from 'Frühstücks Glück' by Virginia Horstmann
Serves: 8-10 bagels Preparation: 30min Prove: 90min Bake: 25min
Ingredients: 500g all-purpose flour 2 tbsp sugar 1 pinch of salt 1 sachet of dry yeast 300ml of lukewarm watter 1 tbsp bicarbonate of soda 1 eggwhite, whisked Seeds for topping (e.g. poppy, sesame, etc.)
1.
Mix the flour, sugar and salt in a large bowl.
2.
In a separate bowl, mix the yeast with warm water, incoprorate into the dry ingredients and knead the dough until smooth. Place the dough in a lightly oiled bowl, cover with clingfilm and leave in a warm place to prove for 1 hour until the volume of the dough has doubled.
3.
Punch the air out of the dough, before kneading again and splitting into 8-10 equal pieces. Form into small doughballs and place on 2 baking trays lined with with baking paper. Cover with lightly oiled clingfilm and leave for another 30min.
4.
Preheat your oven to 180 ºC or gas mark 4.
5.
Add the bicarbonate of soda to a large pot of boiling water. Use a wooden spoon to poke a hole through the centre of your doughballs and widen the hole with your fingers. Place each bagel into the boiling water for 1min on each side.
6.
Carefully dry off each bagel with a towel before placing them back onto the baking tray. Lightly whisk the egg white and brush the top of each bagel. Springle over any seeds of your choice and bake in the over for about 25min.
