• Servings: 6-12
  • Difficulty: difficult
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3-4 cups flour
1/2 tablespoon salt
5 grams dry yeast
1 tablespoon brown sugar
1 tablespoon vegetable oil
1 cup warm water
1 tablespoon dry malt powder for poaching (you can substitute sugar)

Combine the flour, sugar and yeast together in a big bowl. Make a well in the dry ingredients and add the water, oil and salt. Mix it all together.
Knead the dough either by hand or in the mixer for about 10 minutes. Keep adding flour as needed or when the dough feels too sticky. The dough will be stiff but continue to knead until it’s smooth and elastic. form dough into ball and place in an oiled bowl and cover with plastic wrap and set aside to rise 3 hours in a warm place.
The dough will be well risen then knead again and divide into 3 balls. Then divide each ball into 6 and then again the 6 balls into 12( this is for 12 small bagels…you can stop at 6 for large bagels). Roll each piece into a ball and make a hole in the middle with a knife. Making the hole larger with your finger. Set each finished bagel on a board. While you are making the bagel shapes set a large pot of water to boil. Add the malt or sugar to the boiling water. Reduce the heat till the water simmers.
Preheat oven to 180C or 375F.
In groups of 3 add the bagels. Let them simmer turning them over once or twice about 1 minute. Then remove the bagels with a slotted spoon to a clean board. When half of the bagels are poached place on a baking sheet and place in a hot oven for 10-15 minutes. Reapeat with the second batch of dough. During baking you may need to turn them over for the last 5 minutes of cooking so the bottoms brown as well. They will be golden brown. Wait for them to cool 20 minutes and then enjoy!

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