Club Recipes - Miscellaneous
Method:
- Tip the yeast and 1 tbsp sugar into a large
bowl, and pour over 100ml warm water. Leave for
10 mins until the mixture becomes frothy.
- Pour 200ml warm water into the bowl, then
stir in the salt and half the flour. Keep adding
the remaining flour (you may not have to use it
all) and mixing with your hands until you have a
soft but not sticky dough. Then knead for 10
mins until the dough feels smooth and elastic.
Shape into a ball and put in a clean, lightly
oiled bowl. Cover loosely and leave in a warm
place until doubled in size, about 1hr.
- Heat the oven to 220C/200C fan/gas 7. On a
lightly floured surface, divide the dough into
10 pieces, each about 85g. Shape each piece into
a flattish ball, then take a wooden spoon and
use the handle to make a hole in the middle of
each ball. Slip the spoon into the hole, then
twirl the bagel around the spoon to make a hole
about 3cm wide. Cover the bagel loosely while
you shape the remaining dough.
- Meanwhile, bring a large pan of water to the
boil and tip in the remaining sugar. Slip the
bagels into the boiling water – no more than
four at a time. Cook for 1-2 mins, turning over
in the water until the bagels have puffed
slightly and a skin has formed. Remove with a
slotted spoon and drain away any excess water.
Sprinkle over your choice of topping and place
on a baking tray lined with parchment. Bake in
the oven for 25 mins until browned and crisp –
the bases should sound hollow when tapped. Leave
to cool on a wire rack, then serve with your
favourite filling.
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