1 cup (8 fl oz.) boiling milk
1/2 stick (2 oz) 50 g butter
2 tbls (25 g) caster sugar (superfine granulated)
1/2 oz (15 g) fresh yeast or 2 teaspoons dried
1/2 teaspoon salt
1 egg, separated
3 1/2 cup (400 g) bread flour
salt
1/2 stick (2 oz) 50 g butter
2 tbls (25 g) caster sugar (superfine granulated)
1/2 oz (15 g) fresh yeast or 2 teaspoons dried
1/2 teaspoon salt
1 egg, separated
3 1/2 cup (400 g) bread flour
salt
method
1. Pour the milk into a mixing bowl, stir in the butter and sugar and leave to cool untill lukewarm.
2. Sprinkle in the yeast and leave it to stand untill bubbling about 15 minutes for dried less for fresh yeast
3. Add the salt and egg white and gradually beat in the flour to make a soft dough. knead the dough on a floured work surface until smooth. cover it and leave it in a warm place for 1 hour or until it has doubled in size.
4. Knead the dough again and divide it into sixteen even-sized pieces Form each one into a round. use a floured forefinger to make a hole in each bagel, make the hole about 1/3 size
5. When all the bagels are done, cover them with a clean cloth and leave them for 10 minutes.
6. For wet Bagels grease baking trays to prevent them from sticking.
7. Preheat the oven to 400°F (200°C) gas 6.
8. Bring a large pan of water to the boil and simmer, so water is just bubbling drop the Bagels into the water, a few at a time so that they do not touch, Leave them in the water for about 15 seconds or until they begin to swell.
9. Lift the Bagels out with a wide, perforated spoon and place them on the prepared baking sheets.
10. Bake the Bagels until they are golden brown. about 20 min Transfer them to wire racks to cool.
2. Sprinkle in the yeast and leave it to stand untill bubbling about 15 minutes for dried less for fresh yeast
3. Add the salt and egg white and gradually beat in the flour to make a soft dough. knead the dough on a floured work surface until smooth. cover it and leave it in a warm place for 1 hour or until it has doubled in size.
4. Knead the dough again and divide it into sixteen even-sized pieces Form each one into a round. use a floured forefinger to make a hole in each bagel, make the hole about 1/3 size
5. When all the bagels are done, cover them with a clean cloth and leave them for 10 minutes.
6. For wet Bagels grease baking trays to prevent them from sticking.
7. Preheat the oven to 400°F (200°C) gas 6.
8. Bring a large pan of water to the boil and simmer, so water is just bubbling drop the Bagels into the water, a few at a time so that they do not touch, Leave them in the water for about 15 seconds or until they begin to swell.
9. Lift the Bagels out with a wide, perforated spoon and place them on the prepared baking sheets.
10. Bake the Bagels until they are golden brown. about 20 min Transfer them to wire racks to cool.
serving amount
to make sixteen bagels
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