Ingredients:( Biscuits, Baking and Cakes - the essential recipe cookbook)
450gm strong plain flour/bread flour
1 1/2 tsp salt
2tsp easy blend dried yeast
2 medium eggs
1 tsp clear honey ( i skipped this)
2tbsp sunflower oil
250ml/90z tepid water
1tbsp caster sugar
beaten egg, to glaze
1.Preheat oven to 200C/400F 15 minutes before baking. Sift the flour and salt into a large bowl. Stir in the yeast, then make a well in the centre.Whisk the eggs together with the honey and oil. Add to the dry ingredients with the tepid water amd mix to form a soft dough.
2.Knead the dough on a lightly floured surface for 10 mins unti lsmooth and elastic. Put in a bowl, cover with clingfilm and leave in a warm place to rise for 45 mins, or ubtil doubled in size.
3.Briefly knead the dough again to knock out the air. Divide the dough into 12 pieces, form each into a 20.5c/8inch roll, curve into a ring and pinch the edges to seal. Put the rings on an oiled baking sheet, cover with clingfilm and leave to rise in a warm place for 20 mins, or unti risen and puffy.
4. Add the caster sugar to a large saucepan of water. Bring to the boil, then drop in bagels one at a time and poach for 15seconds. Lift out with a slotted spoon and resturn to baking tray.
5.Brush the bagels with beaten egg and sprinke with toppings. Bake for 12-15minutes or until golden brown.