|per 100 g||Total Recipe|
|Gross weight||100 g||926 g|
|Energy||945 kJ / 226 kcal||8743 kJ / 2090 kcal|
|Sat. fat||1 g||2 g|
|Unsat. fat||1 g||2 g|
|Fibre||2 g||16 g|
|Salt||506 mg||4683 mg|
560 gWhite Flour
335 mlTap water
12 gBrown caster sugar
7 gYeast - Dry
926 gTotal recipe weight
Place the flour, salt, yeast into a large bowl and pour most of the water into it.
Start forming the dough by gently stiringthe ingreduients with your hand or with a wooden spoon
. Add the remaining water until you form a soft dough.
Then knead the dough in the bowl or oiled worksurface for five minutes.
Return the dough to the oiled bowl, cover with the tea towel or other cloth and leave to rise until it doubles in size. This may take between one to one and a half hour.
Line a flat oven tray with baking paper and portion the dough into 50 - 60 gram balls. Leave for other 30 minutes.
Heat the oven to 200 °C or 392 °F.
Fill the sauce pan with water, place on medium heat and bring to a boil.
Add 1 - 2 table spoons of brown caster sugar.
Form the dough balls into bagels by pressing your thumb in the middlle and shaping the dough into 2 cm thick rings.
Put 3 - 4 bagels at a time into almost boiling water and cook for 2 minutes, then turn them and cook for a further 1 minute.
Place the cooked bagels on a baking sheet.
Brush the bagels with egg white and garnish with your desired topping, e.g. seeds, pesto, cheese etc.
Bake in the oven for for 15 - 20 minutes