Bagels

Methods

• Take yeast in a small bowl, add castor sugar and ¼ cup warm water, mix and set aside to activate.
• Take flour in a mixing bowl, add salt, activated yeast and a little water and mix till it forms a dough.
• Dust a little flour on the worktop, put the dough on top of this and knead with your palms and fingers for 6-7 minutes. Keep the dough in a clean bowl, cover with a damp muslin cloth and set aside to prove for 1-2 hours.
• Divide the dough into equal portions and shape them into round balls. Make a hole in the centre to look like a medu vada. Let them rest for 10 minutes.
• Preheat oven to 180º C.
• Heat plenty of water in a deep non-stick pan, add oil, mix and let it come to a boil.
• Grease a baking tray with some oil and dust with some flour.
• Put the bagels into the boiling water, let them cook for about 1 minute, pressing lightly with a slotted spoon. Drain and keep them on the baking tray.
• Break the egg into a small bowl and whisk it with a fork. Brush the egg over the bagels.
• Sprinkle caraway seeds, black sesame seeds, poppy seeds over the bagels. Keep the tray in the preheated oven and bake for 20 minutes.
• Take them out of the oven, place them on a serving platter and serve immediately with a bowl of fresh cream cheese.