Homemade bagels

• sachet fast-action dried yeast↗7g g
• strong white flour↗500g g

  plus a little extra for shaping

• light brown soft sugar↗2 tbsp tbsp
• a little oil

  for greasing

• bicarbonate of soda↗1 tbsp tbsp
• egg white1 1

  to glaze

• seeds

  of your choice for the topping

Step-by-step instructions

1. 1

   Mix the yeast with 300ml lukewarm water. Put the flour, sugar and 1 tsp salt in a large bowl and mix together. Pour over the yeasty liquid and mix into a rough dough.

2. 2

   Tip out onto the work surface and knead together until smooth and elastic – this should take around 10 mins.

3. 3

   Put the dough in a lightly oiled bowl and cover with a piece of oiled cling film. Place in a warm area and leave until doubled in size, about 1 hr, then uncover and tip onto your work surface.

4. 4

   Divide the dough into 10 portions and form into balls – I like to weigh them to make sure that they’re all the same size. Line up on two parchment-lined baking trays and cover lightly with cling film.

5. 5

   Leave for around 30 mins or until risen and puffy, then remove the cling film.

6. 6

   Use a floured finger to make a hole in the centre of each bagel, swirling it around to stretch the dough a little, but being careful not to knock out too much air. Heat oven to 180C/160C fan/gas 4.

7. 7

   Fill a large saucepan with water and bring to the boil. Add the bicarbonate of soda to alkalise the water (see tip, below). Place 1-2 of the bagels in the water at a time and boil for 1 min (2 mins if you want a chewier bagel), turning over halfway through. Using a slotted spoon, lift out the bagels, drain well and place back on the baking tray.

8. 8

   Brush the bagels with the egg white and sprinkle with your chosen seeds. Bake for 20-25 mins or until golden brown. Transfer to a wire rack to cool before eating. They will keep for 3-4 days, or freeze for two months (see How to freeze, below).