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Print this Recipe    Bagels 09

Bagels
Yield: 16 bagels

225 ml milk
50 g butter
15 g sugar
1/2 teaspoon salt
1 1/2 teaspoons dried yeast
1 egg, separated
400 g strong plain flour
1 teaspoon water
poppy seeds

Place milk in a small pan, heat until boiling. Remove from heat,
stir in butter, sugar and salt. Stir until butter has melted.
When lukewarm stir in yeast and leave to stand for 10 minutes until
frothy.

Beat egg white into yeast liquid and stir into the flour, mix to
a soft dough. Knead on a lightly floured surface until smooth.
Place in a greased polyethylene bag and leave in a warm place for
about 1 hour, until doubled in size.

Divide dough into 16 pieces, roll each one into a sausage shape
and then shape into rings pinching the ends together. Leave to
rise for 10-15 minutes.

Place a few bagels into a large pan of boiling water and cook for
15 seconds until they puff up. Drain and place on greased baking
sheets. Repeat with remaining bagels.

Mix together the egg yolk and water and brush over the bagels.
Sprinkle half the bagels with poppy seeds and bake at 200 C / 400
F / Gas 6 for 20 minutes. Serve split and buttered or with soft
cheese.

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