Yesterday I made bagels. It's just a shame that Dan wasn't here to give them his seal of approval.
I used Nigella's recipe, from How to be a Domestic Goddess. Here is my (slightly adapted) version:
Makes 15 bagels
1kg strong white flour
7g easy-blend yeast
2tbsp caster sugar
1tbsp vegetable oil
500ml warm water
2tbsp malt, or caster sugar
Combine all dry (except last 2tbsp malt or sugar) ingredients together. Combine wet ingredients together. Make a well in the centre of the dry ingredients, and pour in the wet. Mix well with a spatula.
Knead for ten minutes by hand or with a food mixer fitted with a dough hook. The dough should be dry, but smooth and elastic, when you've finished. Put in a lightly oiled bowl to rise for 1 hour.
Divide the dough into 15 pieces each weighing 100g. Roll each portion into a sausage, then into a ring. Seal the ends by overlapping them a little and pinching them together. Lay the bagels on trays lined with baking paper, well spaced apart, to rise. Cover with tea towels.
Put a large pan of water onto the heat. When it boils, add the malt or sugar. Preheat the oven to 240C.
When the water is boiling and the bagels are puffy, add them to the water two or three at a time. After 30 seconds flip them over, and take them out after a minute. Put them back on the baking sheets, and repeat with all the bagels.
When you've poached them all, put them in the oven for 10-15 minutes until they're shiny and golden brown.