Make a batch of these low-fat bagels to help stave off mid-morning hunger pangs
PREP 30 mins
COOK 30 mins
DIFFICULTY A challenge
7g sachet dried yeast
4 tbsp sugar
2 tsp salt
450g bread flour
poppy, fennel and/or sesame seeds to sprinkle on top (optional)
Tip the yeast and 1 tbsp sugar into a large
bowl, and pour over 100ml warm water. Leave
for 10 mins until the mixture becomes frothy.
Pour 200ml warm water into the bowl, then stir in the salt and half the flour. Keep adding the remaining flour (you may not have to use it all) and mixing 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 loosely with cling film and leave in a warm place until doubled in size, about 1hr.
Heat oven to 220C/fan 200C/gas 7. On a lightly floured surface, divide the dough into 10 pieces, each about 85g. Shape each piece into a flattish ball, then take a wooden spoon and use the handle to make a hole in the middle of each ball. Slip the spoon into the hole, then twirl the bagel around the spoon to make a hole about 3cm wide. Cover the bagel loosely with cling film
while you shape the remaining dough.
Meanwhile, bring a large pan of water to the boil
and tip in the remaining sugar. Slip the bagels into
the boiling water - no more than four at a time.
Cook for 1-2 mins, turning over in the water until
the bagels have puffed slightly and a skin has
formed. Remove with a slotted spoon and drain
away any excess water. Sprinkle over your choice
of topping and place on a baking tray lined with
parchment. Bake in the oven for 25 mins until
browned and crisp - the bases should sound
hollow when tapped. Leave to cool on a wire rack,
then serve with your favourite filling.