Bagels
- Preparing Time: 25 minutes
- Total Time: 1 hour and 15 minutes
- Served Person: 8
- 1 tsp salt
- 475 gram flour
- 220 milliliters milk warm
- 6 gram yeast
- 2 tablespoon castor sugar
- Carbohydrate 95.740599371541 g
- Cholesterol 0 mg
- Fat 1.325128196573 g
- Fiber 4.03010704097941 g
- Protein 13.4890760714665 g
- Saturated Fat 0.209123864556725 g
- Serving Size 1 1 Bagel (93g)
- Sodium 4.19334996275 mg
- Sugar 91.7104923305616 g
- Trans Fat 0.429643609932415 g
- Calories 456 calories
Mix the flour, sugar, salt & yeast in a bowl. Make a well in the centre of the flour & tip in half the milk. Stir it in gradually, then add more (you may not need all the milk) to make a non-sticky dough. Turn the dough out onto a floured surface & knead for a good 5-10 mins until the dough is smooth. Shape into a ball, score a cross in the top, cover with a cloth & allow to prove for about 20 mins. In the meantime, put a large pan of water on to boil & preheat the oven to 200C & grease a baking tray. Once the dough has risen a little bit, shape the dough into bagels. (The dough will rise up to double during cooking.) 1 or 2 at a time, submerge the bagels into the boiling water for about 30 seconds, remove, shake off excess water & cook all in the oven for about 20 mins.
