Traditional bagels

Method

• Sift the flour and salt together. Add the yeast and half the sugar.
• Add enough lukewarm water to mix to a soft dough. Turn the dough out onto a lightly floured surface, knead for 5-10 mins, or until the dough is smooth and elastic. Place the dough in a large, lightly oiled bowl, cover and leave to rise in a warm place for about 15 mins, or until doubled in size.
• Knock down the dough on a lightly floured surface and knead until smooth. Divide the dough into 10 pieces. Flatten each piece to about 9cm in diameter and press a hole into the middle of each, using a wooden spoon. Twist dough around spoon and stretch the hole to about 5cm in diameter. Place onto baking trays, cover and leave to rise in a warm place for about 15 mins.
• Bring a large, heavy-based saucepan of water to the boil and add the remaining sugar. Stir until the sugar has dissolved. Submerge the bagels completely in the boiling water for 30 seconds, then remove with a slotted spoon and drain on a paper towel.
• Place the bagels onto greased baking trays and brush lightly with beaten egg white. Sprinkle with seeds. Bake in a preheated oven at 220°C for about 15 mins, until golden brown. Turn out onto a wire rack to cool. Serve with cream cheese or any other filling of your choice.