375g strong white bread flour
5g dried active yeast.
- 15g Caster Sugar
- 7.5g Fine Sea Salt
240ml lukewarm water
1 tsp bicarbonate of soda
- Add flour to mixing bowl, add the yeast to one side and the sugar and salt to another side.
- Add water and mix until all flour is incorporated and a rough dough is formed.
- Knead dough for 5-10 minutes OR mix in a stand mixer with a dough hook for 5-10 minutes until a soft, smooth dough is formed.
- Place in a greased bowl, cover with a tea towel and leave to proof in a warm place for approximately an hour, until doubled in size.
- Prepare a baking sheet with baking parchment.
- After initial proof, knock back the dough then split the dough into 6 pieces and form into a bagel shape. A good way of doing this is to roll the dough portions into balls, then coat a single finger with flour and insert into the centre of the ball and spin it around until the bagel shape is formed.
- Leave to proof again on the baking sheet for 45 mins - 1 hour, until doubled in size.
- Pre-heat the oven to 200c (180c fan), and bring a pot of water to the boil. Once boiling add the tablespoon of bicarb.
- Place the bagels, 2-3 at a time depending on the size of the pot, into the boiling water and cook for 30s each time, returning to the baking sheet after the boil.
- Once all bagels are boiled, bake in the oven for 25-30 minutes, until cooked through and browned. Once cooked remove from the oven and cool on a baking rack.