Bagels

Preparation is difficult

Preparation time is 20 minutes.

Resting time is 15 to 20 minutes.

Boiling time is 15 minutes.

Baking time is 15 to 25 minutes.

Yield: 12 to 16.

Ingredients

• 750 millilitres of flour + 15 millilitres for kneading (6 cups)
• 100 millilitres of lukewarm water (3 ½ fluid ounces)
• 5 millilitres of salt (a pinch)
• 1 package of fast rising yeast
• 50 millilitres olive oil (3 good tablespoons)
• 1 egg
• 5 millilitres of sugar (a pinch)
• 4 litres boiling water + 10 millilitres of sugar (4 quarts plus 1 flat tablespoon sugar)
• Sesame or poppy seeds for dipping

Directions

1. Sift the dry ingredients together into a large mixing bowl.
2. Dissolve the yeast in half of the lukewarm water.
3. Add the olive oil to the other half of lukewarm water then add that to the dissolved yeast.
4. Make a well in the centre of the flour. Pour in half of the yeast-water liquid and stir.
5. In a small bowl mix the egg and then pour it into the flour, along with the remainder of the water-yeast liquid. Stir well to form a ball of dough.
6. Knead the dough on a floured board for a couple of minutes.
7. Put the dough back in the bowl. Punch the dough down. Cover it with a damp cloth and let it sit at room temperature for 15 to 20 minutes.
8. Knead the dough once again on a board and then divide it into 12 equal portions.
9. Roll the dough into a cigar shape and then twist it into a loop. Press the ends together.
10. Place the bagels on a cookie sheet and cook for 2 minutes in the oven.
11. Drop them into the boiling water to which the sugar has been added, lower the heat and cook at a simmer for approximately 15 to 20 minutes.
12. Remove the bagels from the water, dip them in sesame or poppy seeds and place them on a cookie sheet and bake at 375 degrees for 10 minutes then raise the temperature to 475 degrees and cook until browned, crusty golden and crisp.

Use as a sandwich bread, breakfast or serve with smoked salmon and cream cheese.