These are what I would desribe as "best ever bagels". They are crisp on the outside and soft and chewy on the inside. I've had this recipe for years - and was passed on to me by another bagel lover. They are especially nice eaten whilst they are still warm, spread with Philadelphia Cream Cheese, thin slices of smoked salmon, a good squeeze of lemon juice and some freshly ground black pepper! They are also very nice for breakfast,toasted and spread with Philadelphia Cream Cheese,and raspberry jam!
- Place all the above ingredients into bread machine, and select'dough' cycle.
- Stop the bread machine 40 minutes after the mixing starts (1 hour and 10 minutes from beginning of dough cycle).
- Tip bagel dough out onto a lightly floured surface and gently knead by hand for about 1 minute.
- Cut dough into 8 pieces.
- Roll and'gently massage' each piece into a snake.
- Dampen and overlap the ends pressing firmly to form a ring.
- Place each ring on an individual piece of baking paper already lightly sprayed with oil.
- Cover all rings with a sheet of baking paper and allow to rest.
- Meanwhile, bring a large pan of water to the boil.
- Carefully lowering each bagel one by one (about 4 at a time) into the pan of boiling water, slide the paper from each bagel ring away.
- Gently turn bagels allowing about 40 seconds on each side.
- Lift each bagel out and drain on absorbent paper towels.
- Place drained bagels on baking baking tray already lined with baking paper.
- Brush each bagel with lightly beaten egg mixed with 1 tablespoon water and 1/2 teaspoon of salt and sprinkle with lots of poppy seeds or toasted sesame seeds.
- Bake in hot oven (220'C, Gas mark 7) for about 15 minutes- or until a nice deep golden brown colour.
- Remove bagels from oven and place on wire rack.