Jewish Bagels


makes 8
50 ml (2 fl oz) semi-skimmed milk
1 cup (150 g) 5 oz plain wholemeal flour
1 cup (150 g) 5 oz strong plain flour (bread flour)
2 tsp (10 ml) easy blend yeast
1.25 ml (1/4 tsp) salt
1 egg, separated
2 tbsp (30 ml) corn oil
25 ml (1 1/2 tbsp) poppy seeds


1. Lightly grease a baking sheet and set aside.

2. Warm the milk with 50 ml (2 fl oz) of water until tepid.

3. Mix the flours, yeast and salt together in a warmed bowl.

4. Make a well in the centre and add the warmed liquid, egg white and 30 ml (2 tbsp) oil.

5. Mix well, adding a few more drops of water if dough seems dry.

6. Knead the dough on a lightly floured surface for 10 minutes, until smooth.

7. Return to the bowl, cover and leave to rise in a warm place for 1 - 1 1/2 hours, until doubled in size.

8. Turn out on to a lightly floured work surface.

9. Divide the dough into 8 equal pieces, then roll each piece into a thick strip about 12 cm (5 inches) long.

10. Press the ends of each strip together and insert the tip of your forefinger in the centre to make ring shapes.

11. Place the bagels on a floured baking sheet and leave to prove in a warm place for 20-25 minutes, until risen.

12. Bring a large saucepan of water to the boil. Drop 2 or 3 of the risen bagels into the water.

13. Leave for a few seconds until they rise to the surface, then immediately remove with a slotted spoon.

14. Repeat with the remaining bagels.

15. Place the bagels on the greased baking sheet, spacing them apart.

16. Brush gently with the egg yolk, then sprinkle with the poppy seeds.

17. Bake at 200°C (400T) mark 6 for about 20 minutes, until the bagels are golden brown.

18. Remove from the oven and serve as soon as possible.

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