[Opening jingle] Hi and welcome to The Bread Kitchen. Bagels come in all sorts of different flavours and not only are they quite easy to make, they’re a lot fun too! For my Bagels I’ve got 450 g of bread flour or strong white flour. 2 teaspoons of salt, a teaspoon of dried yeast. A tablespoon of sugar and 3 tablespoons of sugar and an egg white. Take 300 ml of lukewarm water and add in the sugar and the yeast. Mix well and allow to stand for 10 minutes. Once your mixture’s nice and frothy like this, put the flour and the salt in a large bowl and mix well. Add in the yeast and water mixture. Mix it altogether to make a nice, soft dough. The dough shouldn’t be sticky but mine is so I’m just gonna sprinkle on a little bit more flour. About a heaped tablespoon and knead that in to try to get rid of the stickiness. Oh, that’s much better! Not sticky at all. In fact my hands are quite clean. I’ll put the dough onto a floured board and knead it for about 10 minutes. After 10 minutes or so of kneading, your dough should be nice and soft and elastic. Pop it into a lightly-greased bowl. Cover with plastic wrap and leave in a warm place until the dough doubles in size. I think it’s fair to say that this dough has risen rather well. I’ll just take off the clingfilm and turn the dough out onto a lightly-floured surface Just knock it back a bit. I’ll divide the dough into 8 pieces. If you want really big bagels you can divide into 6 instead. I’ll take each piece of dough. Just make it into a ball. I’ve now got 8 balls of dough. I’ll take a ball, press it out slightly, stick my thumb in the middle, make a hole all the way through and the fun bit is twirl it around your finger. This helps to make the hole bigger. Alrighty! There’s my 8 bagels. I’m just gonna cover them with a tea towel and leave them to rise for about another 20 minutes. While I’m waiting for my bagels to rise, I’ve got the egg white and I’m gonna beat with 3 tablespoons of water. After about 20 or 25 minutes, they should have puffed up a little bit more. Now, let’s have some fun! Take a nice, big pan of simmering water and add in the 3 tablespoons of sugar. Stir to dissolve and on a gentle simmer, lower in the bagels. No more than 2 or 3 at a time. Let them cook for about 30 seconds on one side. After 30 seconds, flip them over so they cook on the other side. After about another 30 seconds, remove them from the water and pop them onto a nice, clean tea towel to drain. Continue with the next batch. Et voilà! Here are my poached bagels. Now then… What I’ve got here is a baking sheet with some lightly-oiled baking paper on top. I’m gonna put my bagels on here. I can only fit 6 on here so I’ll bake the other 2 separately. I’m just gonna brush these now with the beaten egg white and water mixture. These will help them go nice and brown in the oven. Onto 2 of them I’m gonna sprinkle some poppy seeds so I get nice poppy-seed bagel and onto another 2 I’m gonna sprinkle sprinkle some sesame seeds. This is where the egg white helps the seeds to stick to the bagel. I’ll bake these in the oven at 180 degrees Celsius for about 20 to 25 minutes. Once they’re this lovely, golden colour, they’re cooked. Just pop them on a tray to cool. Delicious, home-made bagels. Really, you can’t beat them! Bagels are always best eaten on the day that they’re baked but if you can’t eat 8 bagels in a day then they keep for a couple of days in a sealed container and they also freeze very well too. I hope you enjoy making your Bagels and do join me next time in The Bread Kitchen. [Closing jingle]