BAGEL OVEN RECIPES

Steps:

• Combine the flour, water, sugar, salt, and yeast in the bowl of a stand mixer fitted with the dough attachment. Mix on low speed until the mixture forms a stiff, elastic dough, 5 to 6 minutes. If the dough is too stiff to come together in a mass, add up to 60g (1/4 cup) of extra water, 15g (1 tablespoon) at a time, until the dough is smooth rather than shaggy. (Alternatively, this step can be done by hand; bring the ingredients together in a large bowl, then knead on a clean counter for 8 to 10 minutes. Add water if needed as directed above.)
• Transfer the bowl with the dough to the oven, uncovered. Let proof until doubled in size, 40 minutes.
• Remove the proofed dough from the oven and turn it onto a lightly floured counter. Gently knock back to remove any large air pockets, then divide it into 8 equal pieces. Form each dough portion into a smooth ball, then poke a hole through the center of each. Stretch and pull the dough to make the diameter of the holes about 1 1/2 inches. Place the bagels onto 2 parchment-lined sheet pans.
• When the oven is hot, return the bagels to the oven, using racks 2 and 5, and steam until their shape is set, 8 minutes.
• Remove the steamed bagels from the oven and season them while the oven heats for baking.
• Mix together the seeds, garlic, onion, and salt in a shallow bowl and set aside. In another shallow bowl, whisk the egg white with 1 tablespoon water. Brush a little egg wash onto the top of each bagel, then dip it into the bowl of seasoning before returning to the pans.
• Return the bagels back to the oven and bake until they're glossy and golden, about 15 minutes. Switch the pans around halfway through baking to ensure the bagels color evenly.
• Remove the pans from the oven and transfer the bagels to a wire rack. Allow to cool and serve at room temperature. Bagels will keep in a paper bag at room temperature for 24 hours, or they can be wrapped and frozen for up to 2 months.

Steps:

• Mix the yeast with 300ml lukewarm water. Put the flour, sugar and 1 tsp salt in a large bowl and mix together. Pour over the yeasty liquid and mix into a rough dough.
• Tip out onto the work surface and knead together until smooth and elastic – this should take around 10 mins.
• Put the dough in a lightly oiled bowl and cover with a piece of oiled cling film. Place in a warm area and leave until doubled in size, about 1 hr, then uncover and tip onto your work surface.
• Divide the dough into 10 portions and form into balls – I like to weigh them to make sure that they’re all the same size. Line up on 2 parchment-lined baking trays and cover lightly with cling film.
• Leave for around 30 mins or until risen and puffy, then remove the cling film.
• Use a floured finger to make a hole in the centre of each bagel, swirling it around to stretch the dough a little, but being careful not to knock out too much air. Heat oven to 180C/160C fan/gas 4.
• Fill a large saucepan with water and bring to the boil. Add the bicarbonate of soda to alkalise the water (see tip, below left). Place 1-2 of the bagels in the water at a time and boil for 1 min (2 mins if you want a chewier bagel), turning over halfway through. Using a slotted spoon, lift out the bagels, drain well and place back on the baking tray.
• Brush the bagels with the egg white and sprinkle with your chosen seeds. Bake for 20-25 mins or until golden brown. Transfer to a wire rack to cool before eating. They will keep for 3-4 days, or freeze for 2 months (see How to freeze, below left).