When I was a kid I used to look forward to Di Creasy’s bagels almost as much as opening presents. She’d come around with them for breakfast and we’d have them with cream cheese and smoked salmon. I haven’t had them for years but the other day I emailed her for the recipe so I could try my hand at them. We made a batch this morning during the rain and thunderstorms, they were delectable! We’ll definitely be restarting the Christmas tradition this year…
- 4 cups plain flour
- 2 teaspoons salt
- 25 grams fresh yeast
- 3 tablespoons sugar
- 1/2 cup water
- 1/2 cup milk
- 2 egg yolk
- 3 tablespoons oil
- 1 tablespoon water extra
- poppy seeds or sesame seeds
- Cream yeast with one tablespoon of the sugar. Add 1/4 cup of the lukewarm water, stand covered in warm place until mixture bubbles, approximately 10 to 15 minutes.
- Sift flour, salt and remaining sugar in bowl. Combine lukewarm milk, remaining lukewarm water, egg yolk and oil. Add to dry ingredients with yeast mixture, mix to stiff dough, add up to an extra 1/4 cup lukewarm water if necessary. Turn dough out on to floured bench, knead well. Put into lightly oiled bowl, cover, stand in warm place until doubled in bulk, approximately one hour.
- Punch dough down, knead again, divide into 15 portions. Roll each portion into long rope shape approximately 20 centimeters long.Coil rope to make a ring, moistening ends and overlapping them, squeeze lightly to seal. Put on greased tray, allow to stand in warm place for 10 minutes.
- Slide a few bagels at a time into a large saucepan of boiling water. Do not let them overlap. Turn after one minute and remove with slotted spoon after boiling for one more minute.
- Put bagels on to greased oven trays allowing room for spreading. Brush well with combined beaten extra egg yolk and water. Sprinkle with poppy or sesame seeds. Bake in hot oven (220ºC) 15 to 20 minutes until golden.