Bagels

Method

Mix flour, salt, yeast and sugar together in a large bowl. Add oil and warm water, then knead for 10 minutes until smooth and elastic. Cover and leave to rise for 1 hour until doubled. Divide dough into 8 equal pieces and roll each into a ball, then poke a hole in the centre and stretch into a ring shape with a 5cm hole. Place on a floured tray, cover loosely and prove for 30 minutes. Bring water to a boil with malt extract and reduce to a gentle simmer. Carefully place bagels into simmering water, 2-3 at a time, for 1-2 minutes each side until they float and surface is set. Remove with a slotted spoon onto a baking tray lined with baking parchment, brush with water and sprinkle with seeds if desired. Bake at 220C for 20-25 minutes until golden brown and crisp.