Ingredients for 12 bagel:
500 gr flour
8 gr dry yeast
250 ml warm water
half teaspoon salt
2 teaspoon olive oil
1 teaspoon sugar
1.Tip the yeast and the sugar into a mug, and pour over 125 ml warm water. Leave for 10 mins until the mixture becomes frothy.
2. Mix the salt with the flour and pour the yeast mixture on eat. Add the other part of water and oil too. Mix with your hands until you have a soft, but not sticky dough. Then knead for 10 mins until the dough feels smooth and elastic. Shape into a ball and put in a clean, lightly oiled bowl. Cover with a damp cover and leave in a warm place until doubled in size, about 1 hour.
3.Preheat oven to 200 C. Turn the risen dough out onto a dry surface. Divide the dough into 12 equal pieces. Fill a large saucepan pan with water, bring to a boil over high heat, then reduce heat to medium low and let simmer. Cover until you’re ready to boil the bagels.
4. With your thumb, make a hole in each ball of dough and pull open about 2 inches, making a bagel shape. Cover the bagel loosely with the damp cover while you shape the remaining dough.
5. Place the bagels in the boiling water and cook for over 30 seconds each part of the bagel. Place the bagel on a paper towel to drain away any excess water from them, then place on greased baking sheets. Brush tops with beaten egg and top with optional toppings
6. Bake in the oven for 15-20 minutes until browned and crisp. Leave to cool on a wire rack.