Bagels

• 150 grams Wholemeal bread flour
• 350 grams strong white bread flour
• 15 grams light muscavado sugar
• 10 grams rock salt
• 15 grams dried active yeast
• 4 tbsp olive oil
• 350 ml water
• 1 egg

1. Place all the dry ingredients and the oil into a bowl keeping the yeast away from the salt.
2. Pour in the water gradually until the dough begins to form.
3. (You may not need it all)
4. Tip the dough onto a dry smooth surface and knead for 10mins.
5. Place the dough in a lightly oiled bowl and cover.
6. Leave to prove for about 4hours.
7. Remove the dough and then knead for another 5mins.
8. Split into 8 equal sized balls, pierce the middle and swirl around your finger to create a ring shape.
9. Place onto a baking tray lined with grease proof paper.
10. (Make sure you leave room for the dough expanding, use a second tray if needed.)
11. Cover with a tea towel and prove for another 2hours.
12. Pre-heat an oven to 190C / 170C fan and bring a pan of water to boil.
13. One by one, boil each dough ring for 90s, turning over every 30s.
14. Remove and place on a grease proof paper lined tray.
15. Crack the egg into a cup and beat with a fork.
16. Use this to egg wash each bagel.
17. Place into the oven for 20-25mins or until golden brown.
18. Remove from the oven and allow to cool.

wholemeal bread, white bread, sugar, salt, active yeast, olive oil, water, egg

Taken from cookpad.com/us/recipes/343197-bagels (may not work)