Makes 8 Bagels:
3 tsp Surebake yeast
1¼ cups warm water
2 Tbsp honey
1½ tsp salt
1 cup Wholemeal flour
2 Tbsp gluten flour
2 cups High Grade flour
Bread Machine
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Carefully meaure all the ingreidents into the bread machine. Set to the DOUGH cycle and START.
Stop the machine and remove the dough 40 minutes after the mixing has started, even though the cycle is not complete. Shape and bake by hand following the instructions below.
Handmade Instructions
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Measure the first 5 ingredients into a large bowl and mix thouroughly. Cover and leave for 15 minutes or longer in a warm place.
Stir in the gluten and high grade flour, ading extra flour or water if neccessary, until you have dough just firm enough to knead.
Knead with the dough hook of an electric mixer or by hand on a lightly floured surface for 10 minutes, until you have a soft dough, which is smooth and satiny and which springs back if pressed gently.
Turn the dough in 2-4 teaspoons of oil in the cleaned, dry bowl, cover with cling film and leave in a warm, draught-free place for 30 minutes.
Shaping and Baking
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Knead dough lighltly for a minute, then cut into 8 equal pieces. Roll each into a "snake" about 26cm long, then dampen the ends with water and press together firmly, forming rings. Place the rings on a sheet (or individual pieces) of oiled baking paper and leave for 10-15 minutes.
During this time, bring a large pan containing water 5-10cm deep to the boil. Carefully lower 3 bages at a time into the boiling water, life away the paper and cook for 30-45 seconds per son. Drain on paper towels, then put on a large baking tray, lined with baking paper or a Teflon liner, leaving space for rising.
Brush as far down the sides as you can with egg glaze and sprinkle with poppy or toasted seasame seeds.
Bake at 220ºC fro 10-12 minutes until browned top and bottom. Cool on a rack and serve warm or toasted within 24 hours of making, or freeze in an airtight container as soon as they are cold.