Written by Annalisa

2tsp of instant or fast acting dried yeast
450g strong white bread flour
1.5tsp salt
1.5tbsp sugar
225ml water
egg wash (whisked together egg, 1tbsp water, pinch salt)
poppy seeds or sesame seeds for topping if you like

You need to put the ingredients into your breadmaker in the order recommended in your breadmaker manual. Mine (Panasonic) has you putting the yeast in first so that’s why I’ve done the recipe that way, if yours starts with the water just reverse the order.

Set the machine to ‘dough’.

Thirty minutes before the programme ends, preheat the oven to 220C/GM 7.

When it’s done, knead the dough for a few seconds, break off eight equal pieces, roll into a ball then make a hole in the middle with your fingers and stretch out until it looks like a bagel! The hole has to be fairly large as the bagels will puff up.

Lightly oil a baking tray and put the bagels on, in a warm place, cover with tea towel and let rest for ten minutes. In the meantime put a large pan of water on to boil, when boiled, turned down to a simmer.

When the bagels have rested, drop a couple at a time into the pan and boil for one minute - turn if they float to the top. Take out with a slotted spoon (make sure you ’shake’ so drained of water) and put on another lightly oiled baking tray until you’ve done all eight bagels.

Brush with the egg wash and sprinkle with the seeds if using. Bake for approx 20 mins (check after fifteen) until golden brown.

Really yummy!

Adapted from the Breadmaker Bible by Karen Saunders.