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Bagels
Preparation info
- Makes
12
large - Difficulty
Medium
- Ready in
2 hr 30
Appears in
Published 1998
Whether plain or sprinkled with sesame or poppy seeds, these yeasted bread rolls, characteristic of Jewish baking, are delicious served warm with butter The traditional shiny, hard crust is achieved by boiling the bagels before baking them. See step-by-step instructions to accompany this recipe.
Ingredients
30 g 1 oz 15 g ½ o
Method
- Dissolve the yeast in
250 ml 8 fl oz - Combine the salt, sugar and flour, then make a well in the centre. Add the yeast mixture and graduall
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