Baked Bread Rings
1 hr 5 min.
ready in 2 h. 35 min.
Place the flour, half the sugar, salt and yeast in a large bowl. Gradually mix in enough water to make a soft dough.
Knead on a floured surface for 5 minutes until smooth and elastic, then return to the bowl. Cover loosely and leave in a warm place for 1 hour or until doubled in size.
Tip the dough onto a floured surface and knead then cut into 10 equal places. Roll each piece into a ball, then make a hole in the centre with your finger and enlarge to about 3cm across.
Transfer to lined baking sheets, cover loosely and leave to rise for 30 minutes or until half as big again.
Preheat the oven to 200°C | 400F | gas 6.
Bring 2 l water to the boil in a pan with the remaining sugar. Lower the bagels into the water one at a time and cook until they float – 2-3 minutes.
Remove with a slotted spoon and drain on kitchen paper. Transfer back to the baking sheets, brush with egg and bake for 12-15 minutes until golden brown.