Plain bagels

Stap 1 /11

*Boil the water and salt in the microwave for the gilding. Leave to cool.

• 4el *Water
• 1tl *Salt

Stap 2 /11

*Warm the water in the microwave for the bagel dough to between 38°C and 40°C. Make sure that the water is not too hot as this could deactivate the yeast. Put the yeast to rehydrate with the warm water and sugar. Mix with a whisk. Leave to stand for 3 minutes. The yeast should be dissolved.

• 14cl *Water
• 15g *Caster sugar
• 1tl *Dried baker's yeast

Stap 3 /11

*In the bowl of a food processor fitted with a hook, add the flour and the water/yeast/sugar mixture. Knead at medium speed for 2 minutes. Add the oil and salt and knead for 8 minutes on medium speed until you have a smooth, homogenous dough.

• 260g *T45 flour
• 2cl *Vegetable oil
• 0.5tl *Salt

Stap 4 /11

*Form 70 g balls by folding the ends into the centre. Place on a lightly floured baking sheet.

Stap 5 /11

*Cover the balls with a clean tea towel and leave to rise in a warm place for 30 minutes or until doubled in size.

Stap 6 /11

*Once they have risen, use your thumb to make a hole in the centre of each ball, then spread the hole with two fingers until it is 4 cm in diameter.

Stap 7 /11

*Bring the water to the boil in a large saucepan, then reduce the heat. Place the bagels one by one in the simmering water. Cook for 1 minute, turning them over with a spatula halfway through. Remove from the water and place on a baking tray.

Stap 8 /11

*Brush the bagels with the salt and water mixture for the gilding. Sprinkle over the poppy seeds.

• 1el *Poppy seeds

Stap 9 /11

*Preheat your appliance.

Stap 10 /11

*Place the bagels in the moulds.

Stap 11 /11

*Turn out immediately and leave to cool on a wire rack.