Bagels

Method

1. Take yeast in a small bowl, add castor sugar and ¼ cup warm water, mix and set aside to activate.
2. Take flour in a mixing bowl, add salt, activated yeast and a little water and mix till it forms a dough.
3. Dust a little flour on the worktop, put the dough on top of this and knead with your palms and fingers for 6-7 minutes. Keep the dough in a clean bowl, cover with a damp muslin cloth and set aside to prove for 1-2 hours.
4. Divide the dough into equal portions and shape them into round balls. Make a hole in the centre to look like a medu vada. Let them rest for 10 minutes.
5. Preheat oven to 180º C.
6. Heat plenty of water in a deep non-stick pan, add oil, mix and let it come to a boil.
7. Grease a baking tray with some oil and dust with some flour.
8. Put the bagels into the boiling water, let them cook for about 1 minute, pressing lightly with a slotted spoon. Drain and keep them on the baking tray.
9. Break the egg into a small bowl and whisk it with a fork. Brush the egg over the bagels.
10. Sprinkle caraway seeds, black sesame seeds, poppy seeds over the bagels. Keep the tray in the preheated oven and bake for 20 minutes.
11. Take them out of the oven, place them on a serving platter and serve immediately with a bowl of fresh cream cheese.

Additional Tips and Tricks